کباب، غذایی خوشمزه اما آلوده به ترکیبات زیان‌آور: مروری از شواهد به توصیه‌ها

نوع مقاله : مقاله مروری

نویسندگان

1 دانشیار، گروه تغذیه، دانشکده‌ی علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

2 استادیار، گروه تغذیه، دانشکده‌ی علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

3 گروه تغذیه، دانشکده‌ی علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

4 استاد، گروه تغذیه‌ی بالینی، دانشکده‌ی تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

چکیده

مقدمه: کباب کردن یکی از سنتی‌ترین شیوه‌های طبخ مواد غذایی به ویژه گوشت است که سبب تولید هیدروکربن‌های آروماتیک چند حلقه‌ای و آمین‌های آروماتیک هتروسیکلیک می‌گردد. آژانس بین‌المللی تحقیقات سرطان بیشتر این ترکیبات، به ویژه بنزو(آ)پیرن یا فنیل ایمیدازوپیریدین را برای انسان سرطان‌زا دانسته است. مقادیر این ترکیبات در کباب، به طور کامل به شیوه‌ی کباب کردن بستگی دارد. هدف از انجام مطالعه‌ی مروری حاضر، ارایه‌ی شواهد و راهکارهایی برای کاهش تولید این ترکیبات در هنگام کباب کردن بود.روش‌ها: مطالعه‌ی مروری حاضر شامل مقالات جستجو شده در پایگاه‌های اطلاعاتی ملی و بین‌المللی تا دسامبر سال 2020 بود. معیار ورود به مطالعه شامل مقالات اصیل پژوهشی بود که به مقایسه‌ی عوامل قابل کنترل در غلظت بنزو(آ)پیرن یا فنیل ایمیدازوپیریدین تولید شده در کباب پرداخته بودند.یافته‌ها: نتایج نشان داد میزان آلودگی به ترکیبات بنزو(آ)پیرن و فنیل ایمیدازوپیریدین گوشت‌های کباب شده، به طور کامل به عواملی نظیر درجه‌ی حرارت و مدت زمان کباب کردن، نوع سوخت مصرفی، فاصله از منبع گرما، چاشنی‌ها و میزان چربی گوشت بستگی دارد.نتیجه‌گیری: کاهش دریافت هیدروکربن‌های آروماتیک چند حلقه‌ای و آمین‌های آروماتیک هتروسیکلیک از کباب، از طریق کاهش مدت زمان و درجه‌ی حرارت کباب کردن، استفاده از گاز به جای زغال و چوب، افزایش فاصله‌ی گوشت از آتش، استفاده از چاشنی‌ها، استفاده از گوشت‌های بسیار کم چرب و حذف پوست از مرغ، امکان‌پذیر می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Kebab, A Delicious Food, but Contaminated with Harmful Compounds: A Literature Review

نویسندگان [English]

  • Seyyed Mostafa Nachvak 1
  • Davood Soleimani 2
  • Shahrbanoo Gholizadeh 3
  • Zamzam Paknahad 4
1 Associated Professor, Department of Nutritional Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
2 Assistant Professor, Department of Nutritional Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
3 MSc of Nutrition, Department of Nutritional Sciences, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
4 Professor, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده [English]

Background: Grilling is one of the most traditional methods of cooking food, especially meat, which leads to the production of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). International Agency for Research on Cancer has mentioned most of these compound, particular Benzo[a]pyrene and Phenyl imidazo pyridine, as carcinogenic to humans. The amount of the PAHs and HAAs in Kebab completely depends on the grilling method. The current review aimed to provide evidence and interventions to reduce the production of the PAHs and HAAs during grilling.Methods: This literature review consisted of articles searched in national and international databases up to December 2020. The inclusion criteria were original studies comparing controllable factors in the concentration of Benzo[a]pyrene and Phenyl imidazo pyridine produced in the Kebab.Results: The results of the current review showed that the level of Benzo[a]pyrene and Phenyl imidazo pyridine produced in the Kebab completely depened on factors including grilling temperature and duration, type of fuel, distance from the heat source, condiments, and the amount of fat in the meat.Conclusion: Reducing of the PAHs and HAAs intake from Kebab can be achieved through reducing grilling temperature and durations, using gas instead of charcoal and wood, increasing the distance of meat from the fire, using condiments, using low-fat meats, and removing the skin from chicken.

کلیدواژه‌ها [English]

  • Polycyclic aromatic hydrocarbons
  • Carcinogens, Foods
  • Meat

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  • تاریخ دریافت: 20 بهمن 1399
  • تاریخ بازنگری: 06 اردیبهشت 1403
  • تاریخ پذیرش: 17 فروردین 1401

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