Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. This work investigated the effect of fish smoking methods on dietary exposure to PAHs and potential risks to human health. The smoking methods considered accounted for differences in smoked catfish/solefish content of 16 PAHs. The results revealed traditional method of smoking had 7 genotoxic PAHs. Traditionally smoked catfish/solefish were 18 - 24 times higher than those measured by modern method. Risk assessment conducted using benzo[a]pyrene carcinogenic and mutagenic toxicity equivalency factors (TEF and MEF, respectively) showed low risk (2.01 x 10-8 - 2.86 x 10-8 and 1.09 x 10-8 - 1.83 x 10-8, respectively for carcinogenicity and mutagenicity) associated with consuming smoked catfish/solefish and below the USEPA guideline (1.0 × 10−5) for potential cancer risk. Mean hazard indexes were below 1 (below an acceptable cumulative threshold) ranging from 1.43 x 10-6 - 9.96 x 10-8. A significantly high accumulation of PAHs was found in the smoked fish as compared to the non-smoked fish control samples. This study indicates that there is no adverse health effect of PAHs content on consumers of smoked fish species but levels of PAHs present in smoked catfish/solefish prepared using traditional methods may pose elevated cancer risks if consumed at high consumption rates over many years.    Key words: Smoked fish, polycyclic aromatic hydrocarbons, mutagenic, carcinogenic, human health, hazard index.