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

Document Type : Review Article

Authors

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

Abstract

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.

Keywords

References

  1. Tangcharoensathien V, Tuangratananon T, Vathesatogkit P, Suphanchaimat R, Kanchanachitra C, Mikkelsen B. Noncommunicable diseases: A call for papers. Bull World Health Organ 2018; 96(3): 147.
  2. Bray F, Ferlay J, Soerjomataram I, Siegel RL, Torre LA, Jemal A. Global cancer statistics 2018: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries. CA Cancer J Clin 2018; 68(6): 394-424.
  3. Fitzmaurice C, Dicker D, Pain A, Hamavid H, Moradi-Lakeh M, MacIntyre MF, et al. The Global Burden of Cancer 2013. JAMA Oncol 2015; 1(4): 505-27.
  4. Saadat S, Yousefifard M, Asady H, Moghadas JA, Fayaz M, Hosseini M. The most important causes of death in iranian population; a retrospective cohort study. Emerg (Tehran) 2015; 3(1): 16-21.
  5. Mayne ST, Playdon MC, Rock CL. Diet, nutrition, and cancer: past, present and future. Nat Rev Clin Oncol 2016; 13(8): 504-15.
  6. Bouvard V, Loomis D, Guyton KZ, Grosse Y, Ghissassi FE, Benbrahim-Tallaa L, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol 2015; 16(16): 1599-600.
  7. Turesky RJ. Mechanistic evidence for red meat and processed meat intake and cancer risk: A follow-up on the international agency for research on cancer evaluation of 2015. Chimia (Aarau ) 2018; 72(10): 718-24.
  8. Reddy BS. Dietary fat and colon cancer: Animal model studies. Lipids 1992; 27(10): 807-13.
  9. Demeyer D, Mertens B, De SS, Ulens M. Mechanisms linking colorectal cancer to the consumption of (processed) red meat: A Review. Crit Rev Food Sci Nutr 2016; 56(16): 2747-66.
  10. Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, et al. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control 2011; 22(12): 2028-35.
  11. Stavric B. Biological significance of trace levels of mutagenic heterocyclic aromatic amines in human diet: A critical review. Food Chem Toxicol 1994; 32(10): 977-94.
  12. Nachvak SM, Hosseinikia M, Abdollahzad H, Pasdar Y, Oubari F, Hosseinikia R, et al. Pattern of Kebab intake as a potential carcinogenic risk factor in adults of Kermanshah, Iran: 2015. Int J Hematol Oncol Stem Cell Res 2018; 12(1): 23-8.
  13. Ahmad Kamal NH, Selamat J, Sanny M. Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35(5): 848-69.
  14. Min S, Patra JK, Shin HS. Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system. Food Chem 2018; 239: 993-1000.
  15. Lee JG, Kim SY, Moon JS, Kim SH, Kang DH, Yoon HJ. Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2016; 199: 632-8.
  16. Iwasaki M, Kataoka H, Ishihara J, Takachi R, Hamada GS, Sharma S, et al. Heterocyclic amines content of meat and fish cooked by Brazilian methods. J Food Compost Anal 2010; 23(1): 61-9.
  17. Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ. Quantitation of 13 heterocyclic aromatic amines in cooked beef, pork, and chicken by liquid chromatography-electrospray ionization/tandem mass spectrometry. J Agric Food Chem 2008; 56(1): 68-78.
  18. Sinha R, Rothman N, Brown ED, Salmon CP, Knize MG, Swanson CA, et al. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res 1995; 55(20): 4516-9.
  19. Vickers NJ. Animal communication: When I'm calling you, will you answer too? Curr Biol 2017; 27(14): R713-R715.
  20. Aygun SF, Kabadayi F. Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection. Int J Food Sci Nutr 2005; 56(8): 581-5.
  21. Kazerouni N, Sinha R, Hsu CH, Greenberg A, Rothman N. Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study. Food Chem Toxicol 2001; 39(5): 423-36.
  22. Gorji ME, Ahmadkhaniha R, Moazzen M, Yunesian M, Azari A, Rastkari N. Polycyclic aromatic hydrocarbons in Iranian Kebabs. Food Control 2016; 60: 57-63.
  23. Farhadian A, Jinap S, Abas F, Sakar Z. Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control 2010; 21(5): 606-10.
  24. Rose M, Holland J, Dowding A, Petch S, White S, Fernandes A, et al. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting. Food Chem Toxicol 2015; 78: 1-9.
  25. Chung SY, Yettella RR, Kim JS, Kwon K, Kim MC, Min DB. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chem 2011; 129(4): 1420-6.
  26. Terzi G, +çelik TH, Nisbet C. Determination of Benzo[a]pyrene in Turkish döner Kebab samples cooked with charcoal or gas fire. Irish J Agric Food Res 2008; 47(2): 187-93.
  27. Arfaeinia H, Cheshmazar E, Karimyan K, Darvishmotevalli M, Hashemi SE. Data on concentrations of polycyclic aromatic hydrocarbons (PAHs) in roasted and fried chicken  A case study: Bushehr, Iran. Data in Brief 2018; 21: 1842-7.
  28. Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, et al. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chem Toxicol 1998; 36(4): 279-87.
  29. Farhadian A, Jinap S, Faridah A, Zaidul ISM. Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control 2012; 28(2): 420-5.
  30. Wongmaneepratip W, Vangnai K. Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken. Food Control 2017; 79: 119-25.
  31. Wang C, Xie Y, Qi J, Yu Y, Bai Y, Dai C, et al. Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Food Control 2018; 93: 325-33.
  32. Eldaly E, Hussein M, El-Gaml A, El-hefny D, Mishref M. Polycyclic aromatic hydrocarbons (PAHs) in charcoal grilled meat (Kebab) and Kofta and the effect of marinating on their existence. Zagazig Vet J 2016; 44(1): 40-7.
  33. Sinaga K, Legowo AM, Suprijatna E, Pramono YB. Reduction of benzo (A) pyrene in charcoal grilled duck meat by marinating with andaliman (Zanthoxylum acanthopodium, DC) fruit juice. J. Indones Trop Anim Agric 2016; 41(4): 204-8.
  34. Tengilimoglu-Metin MM, Kizil M. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Sci 2017; 134: 68-75.
  35. Puangsombat K, Jirapakkul W, Smith JS. Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties. J Food Sci 2011; 76(8): T174-T180.
  36. Movahed S, Varshoee TF, Pahlavani N, Seilanian TM, Motlagh A, Eslami S, et al. Comprehensive assessment of nutritional status and nutritional-related complications in newly diagnosed esophageal cancer patients: A cross-sectional study. Clin Nutr 2021; 40(6): 4449-55.
  37. Movahed S, Seilanian Toussi M, Pahlavani N, Motlagh AG, Eslami S, Nematy M, et al. Effects of medical nutrition therapy compared with general nutritional advice on nutritional status and nutrition-related complications in esophageal cancer patients receiving concurrent chemoradiation: A randomized controlled trial. Mediterranean Journal of Nutrition and Metabolism 2020; 13: 265-76.
  38. Parada H, Jr., Steck SE, Bradshaw PT, Engel LS, Conway K, Teitelbaum SL, et al. Grilled, Barbecued, and smoked meat intake and survival following breast cancer. J Natl Cancer Inst 2017; 109(6): 1-8.
  39. Liu G, Zong G, Wu K, Hu Y, Li Y, Willett WC, et al. Meat cooking methods and risk of type 2 diabetes: results from three prospective cohort studies. Diabetes Care 2018; 41(5): 1049-60.
  40. Shin A, Shrubsole MJ, Ness RM, Wu H, Sinha R, Smalley WE, et al. Meat and meat-mutagen intake, doneness preference and the risk of colorectal polyps: the Tennessee Colorectal Polyp Study. Int J Cancer 2007; 121(1): 136-42.
  41. Anderson KE, Kadlubar FF, Kulldorff M, Harnack L, Gross M, Lang NP, et al. Dietary intake of heterocyclic amines and benzo(a)pyrene: Associations with pancreatic cancer. Cancer Epidemiol Biomarkers Prev 2005; 14(9): 2261-5.
  42. Anderson KE, Mongin SJ, Sinha R, Stolzenberg-Solomon R, Gross MD, Ziegler RG, et al. Pancreatic cancer risk: associations with meat-derived carcinogen intake in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO) cohort. Mol Carcinog 2012; 51(1): 128-37.
  43. Cross AJ, Freedman ND, Ren J, Ward MH, Hollenbeck AR, Schatzkin A, et al. Meat consumption and risk of esophageal and gastric cancer in a large prospective study. Am J Gastroenterol 2011; 106(3): 432-42.
  44. Cross AJ, Peters U, Kirsh VA, Andriole GL, Reding D, Hayes RB, et al. A prospective study of meat and meat mutagens and prostate cancer risk. Cancer Res 2005; 65(24): 11779-84.
  45. Kronman L. Method and apparatus for converting a gas grill and/or charcoal burning grill [Google Patents]. 2000.
  46. Badyda AJ, Widziewicz K, Rogula-Kozlowska W, Majewski G, Jureczko I. Inhalation exposure to pm-bound polycyclic aromatic hydrocarbons released from barbecue grills powered by gas, lump charcoal, and charcoal briquettes. Adv Exp Med Biol 2018; 1023: 11-27.
  47. Masuda M, Wang Q, Tokumura M, Miyake Y, Amagai T. Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods. Ecotoxicol Environ Saf 2019; 178: 188-94.
  48. Bechthold A, Boeing H, Schwedhelm C, Hoffmann G, Knuppel S, Iqbal K, et al. Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies. Crit Rev Food Sci Nutr 2019; 59(7): 1071-90.
  49. Singh L, Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons' formation and occurrence in processed food. Food Chem 2016; 199: 768-81.
  50. Chen X, Jia W, Zhu L, Mao L, Zhang Y. Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake. Compr Rev Food Sci Food Saf 2020; 19(1): 124-48.
  51. Soleimani D, Paknahad Z, Rouhani MH. Therapeutic effects of garlic on hepatic steatosis in nonalcoholic fatty liver disease patients: A randomized clinical trial. Diabetes Metab Syndr Obes 2020; 13: 2389-97.
  52. Ebrahimi F, Aryaeian N, Pahlavani N, Abbasi D, Hosseini AF, Fallah S, et al. The effect of saffron (Crocus sativus L.) supplementation on blood pressure, and renal and liver function in patients with type 2 diabetes mellitus: A double-blinded, randomized clinical trial. Avicenna J Phytomed 2019; 9(4): 322-33.

Files

History

  • Receive Date: 08 February 2021
  • Revise Date: 01 November 2024
  • Accept Date: 06 April 2022

Share

How to cite

Statistics