Introduction: Polycyclic aromatic hydrocarbons (PAHs) are harmful environmental pollutants with potential carcinogenic effects.
Methods: This study assessed the health risks of PAHs from red meat and chicken consumption in southwest Iran by analyzing 16 PAH compounds in 28 samples (14 red meats and 14 chickens) using gas chromatography-mass spectrometry (GC-MS). The hazard quotient (HQ) index was used to determine noncarcinogenic risk, and the incremental lifetime cancer risk (ILCR) index was used to assess carcinogenic risk. The results were analyzed using Excel and SPSS software.
Results: The mean total PAH concentration was higher in red meat (22.207 μg/kg) than in chicken (18.53 μg/kg), with Benz (a)anthracene having the highest maximum concentration (17.04 μg/kg). The average benzo (a)pyrene (BaP) concentration in Lamb and veal meat samples exceeded the European Union maximum limit (2 μg/kg). The results indicated that HQ was 0.01, and the highest ILCR was 2.2 × 10-5, both found for children consuming chicken thigh. These values are well below the safety thresholds of 1 and 1 × 10-4, respectively, showing no significant cancer risk from red meat and chicken consumption.
Conclusion: Although the consumption of these foods indicates a low risk level, chronic exposure to multiple PAHs, especially in children, warrants caution. Therefore, regular monitoring and assessment are recommended.