Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

Table 3 Mean values for dietary daily intake (ID), margin of exposure (MOE), and Incremental lifetime cancer risk (ILCR) in different meat products

Products	ID (ng/day)			MOE × 10⁺⁶			ILCR × 10^–9 for PAH4
Products	BaP	PAH4	PAH8	BaP	PAH4	PAH8	Adolescents	Adults	Seniors
Smoked and fresh sausage (n = 55)	1.65	24.35	29.95	2.59	0.85	1.00	4.10	9.22	5.43
Salami (n = 30)	0.10	1.10	1.40	43.14	18.89	21.35	5.30	11.91	7.01
Smoked bacon (n = 23)	0.11	1.41	1.72	40.40	14.76	17.39	7.79	17.50	10.31
Frankfurter sausage (n = 18)	0.28	2.19	3.69	15.52	9.49	8.10	3.82	8.59	5.06
Ham (n = 16)	0.11	0.75	1.21	39.67	27.65	24.65	2.53	5.68	3.34
Mortadella (n = 16)	0.15	1.47	2.41	28.46	14.11	12.38	2.79	6.27	3.69
Cured poultry breast (n = 15)	0.08	1.05	1.37	56.91	19.82	21.78	3.13	7.04	4.14
Hamburger (n = 15)	2.08	23.03	34.36	2.05	0.90	0.87	4.17	9.37	5.52
*Coppa* (n = 10)	0.10	1.59	1.91	44.24	13.01	15.65	3.09	6.94	4.08
Other products (n = 7)	0.98	1.51	1.81	43.08	13.71	16.49	3.42	7.69	4.53

BaP benzo[a]pyrene, PAH4 BaA, Chr, BbF, and BaP, PAH8 PAH4, BkF benzo[k]fluoranthene, IcdP indeno[1,2,3-c,d]pyrene, DahA dibenz[a,h]anthracene, BghiP benzo[g,h,i]perylene

ISSN: 2661-8974