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Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

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dc.creator Forsberg, Norman D.
dc.creator Stone, Dave
dc.creator Harding, Anna
dc.creator Harper, Barbara
dc.creator Harris, Stuart
dc.creator Matzke, Melissa M.
dc.creator Cardenas, Andres
dc.creator Waters, Katrina M.
dc.creator Anderson, Kim A.
dc.date.accessioned 2012-08-21T23:11:44Z
dc.date.available 2012-08-21T23:11:44Z
dc.date.issued 2012-07-11
dc.identifier.citation Forsberg, N., Stone, D., Harding, A., Harper, B., Harris, S., Matzke, M., . . . . (2012). Effect of native american fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(27), 6899-6906. doi: 10.1021/jf300978m en_US
dc.identifier.uri http://hdl.handle.net/1957/32735
dc.description This is the publisher’s final pdf. The published article is copyrighted by the American Chemical Society and can be found at: http://pubs.acs.org/loi/jafcau. To the best of our knowledge, one or more authors of this paper were federal employees when contributing to this work. en_US
dc.description.abstract Although it is known that polycyclic aromatic hydrocarbons (PAHs) can be found in smoked meats, little is known about their prevalence in Native American smoked fish. In this work, the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and possible risks to human health has been assessed. Smoking methods considered smoking structure (tipi or shed) and wood type (apple or alder). Neither smoking structure nor wood type accounted for differences in smoked salmon content of 33 PAHs. Carcinogenic and noncarcinogenic PAH loads in traditionally smoked salmon were 40–430 times higher than those measured in commercial products. Dietary exposure to PAHs could result in excess lifetime cancer risks between 1 × 10⁻⁵ and 1 × 10⁻⁴ at a daily consumption rate of 5 g d⁻¹ and could approach 1 × 10⁻² at 300 g d⁻¹. Hazard indexes approached 0.005 at 5 g d⁻¹, or approximately 0.3 at 300 g d⁻¹. Levels of PAHs present in smoked salmon prepared using traditional Native American methods may pose elevated cancer risks if consumed at high consumption rates over many years. en_US
dc.description.sponsorship This project was supported by Award Number P42 ES016465 from the National Institute of Environmental Health Sciences. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institute of Environmental Health or the National Institutes of Health. Pacific Northwest National Laboratory is a multiprogram national laboratory operated by Battelle Memorial Institute for the U.S. Department of Energy under contract number DE-AC05-76RL01830. en_US
dc.language.iso en_US en_US
dc.publisher American Chemical Society en_US
dc.relation.ispartofseries Journal of Agricultural and Food Chemistry en_US
dc.relation.ispartofseries Vol. 60 no. 27 en_US
dc.subject food safety en_US
dc.subject risk assessment en_US
dc.subject relative potency factor en_US
dc.subject smoked fish en_US
dc.subject Native American en_US
dc.title Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health en_US
dc.type Article en_US
dc.description.peerreview yes en_US
dc.identifier.doi 10.1021/jf300978m

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