CONCENTRATION AND POTENTIAL HEALTH RISK ASSOCIATED WITH DIETARY INTAKE OF SMOKED FISH FROM LAGOS LAGOON
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Published:
Mar 10, 2021
Keywords:
Chrysichthys nigrodigitatus, dietary daily intake, Elops lacerta, fish smoking, food safety, health risk, non-carcinogenic
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Abstract
This study assessed the concentration and potential health risk associated with dietary exposure to polycyclic aromatic hydrocarbons (PAHs) in smoked fish products from four fishing communities along Lagos Lagoon, Nigeria. Sixty smoked fish samples obtained from two fish species (Chrysichthys nigrodigitatus and Elops lacerta) which were processed individually with three firewood (Cola nitida, Funtumia elastica and Alchornea cordifolia) were collected from fish processors between October and December, 2018. Samples were subjected to polycyclic aromatic hydrocarbons (PAHs) analysis using gas chromatography-mass spectrometry (GC-MS) and human health risk model analysis. The PAH congeners varied in smoked fish while Pyrene was the most dominant congener in all the fish samples, accounting for more than 70% of the total PAHs. The highest total PAHs levels (2431.85 mg kg-1) was observed in E. lacerta smoked with C. nitida. The Dietary Daily Intake (DDI) values for total and carcinogenic PAHs were higher in E. lacerta smoked with C. nitida and C. nigrodigitatus smoked with A. cordifolia, respectively. Carcinogenic Toxic Equivalent (TEQ) values were lower than the estimated Screening Value (SV) of 12.83 indicating low risk of developing cancer through consumption of assessed smoked fish products. Excess Cancer Risk estimated exceeded the permissible limit (1.0x10−6) set by USEPA. Positive correlations (P<0.01) existed between TEQ and total PAHs, noncarcinogenic PAHs, PAH4, and DDI. This study provides insights into the variation in PAHs level and appropriateness of different fuelwood for smoking similar or dissimilar fish species.
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References
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Olaniyi, A. O., Lawal, O. M., & Henry, E. D. (2017). Socio-economic characteristics of artisanal fishers in Lagos state brackish and coastal water, Nigeria. Journal of Fisheries and Life Sciences, 2(2), 18-22
Olaoye. O. J., Odebiyi. O. C., & Abimbola. O. T. (2015). Occupational hazards and injuries associated with fish processing in Nigeria. Journal of Aquatic Science, 3, 1-5.
Oyewole, B. A., Agun, B. J., & Omotayo, K. F. (2006). Effects of different sources of heat on the quality of smoked fish. Journal of Food, Agriculture and Environment, 4(2), 95-97.
Phillips, O. A., Falana, A. O., & Olayiwola, M. A. (2012). Assessment of environmental impact on benthic foraminiferal distribution in Lagos Lagoon, Nigeria. Journal of Mining and Geology, 48(1), 68-78.
Silva, B. O., Adetunde, O. T., Oluseyi, T. O., Olayinka, K. O., & Alo, B. I. (2011). Effects of the methods of smoking on the levels of polycyclic aromatic hydrocarbons (PAHs) in some locally consumed fishes in Nigeria. African Journal of Food Science, 5(7), 384-391.
Stumpe-Vıksna, I., Bartkevics, V., Kukare, A., & Morozovs, A. (2008). Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110, 794-797.
Taiwo, A.M., Ihedioha, E.C., Nwosu, S.C., Oyelakin, O.A., Efubesi, P.C., Shitta, J.S., & Osinubi, T.O. (2019). Levels and health risk assessment of polycyclic aromatic hydrocarbons in protein foods from Lagos and Abeokuta, Southwestern Nigeria. Journal of Food Composition and Analysis, 79, 28-38.
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Tongo, I., Ogbeide, O., & Ezemonye, L. (2017). Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria. Toxicology Reports, 4, 55-61.
Ubwa, S. T., Abah, J., Tarzaa, L., Tyohemba, R. L., & Ahile, U. J. (2015). Effects of traditional smoking methods on the concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in some species of smoked fish traded in Benue State, Nigeria. Journal of Food Research, 4(2), 119-127.
US Environmental Protection Agency (1993). Provisional Guidance for Quantitative Risk Assessment of Polycyclic Aromatic Hydrocarbons. EPA/600/R-93/089, U.S. Environmental Protection Agency. Washington, DC: Office of Research and Development, pp. 1993.
US Environmental Protection Agency (2000). Guidance for assessing chemical contaminant. Data for Use in Fish Advisories. Fish Sampling and Analysis, 3rd ed., Office of Water, Washington DC, [EPA823-R-95-007].
Wen-Jing, W., Ning, Q., Wei, H., Qi-Shuang, H., Hui-Ling, O., & Fu-Liu, X. (2012). Levels, Distribution, and Health Risks of Polycyclic Aromatic Hydrocarbons in Four Freshwater Edible Fish Species from the Beijing Market. The Scientific World Journal, 2012, Article ID 156378, 12 Pp.
Yusuf, K. A., Ezechukwu, L. N., Fakoya, K. A., Akinola, S. L., Agboola, J. I., & Omoleye, T. O. (2015). Influence of smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health. African Journal of Food Science, 9(3), 126-135.
Ake Assi, Y., Biego, G. H. M., Sess, A. D., Koffi, K. M., Kouame, P., Bonfoh, B., Akpagni, H., & Ausset, E. (2012). Validation of a method for the quantification of polycyclic aromatic hydrocarbons in fish. European Journal of Scientific Research, 74(1), 69-78.
Akpambang, V. O. E., Purcaro, G., Lajide, L., Amoo, I. A., Conte, L. S., & Moret, S. (2009). Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat. Food Additives and Contaminants, 26(7), 1096-1103.
Babić, J., Kartalović, B.D., Škaljac, S., Vidaković, S., Ljubojević, D., Petrović, J.M., Ćirković, M.A., & Teodorović, V. (2018). Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. Food Additives and Contaminants Part B, 11(3), 208-213.
Cheung, K. C., Leung, H. M., Kong, K. Y., & Wong, M. H. (2007). Residual levels of DDTs and PAHs in freshwater and marine fish from Hong Kong markets and their health risk assessment. Chemosphere, 66, 460-468.
Damon, D. (1997). Toxic equivalency factor approach for risk assessment of polycyclic aromatic hydrocarbons. Toxicological and Environmental Chemistry, 64(1-4), 81-108.
Davies O. A., Davies, R. M., & Bekibele, D. O. (2008). Fish processing technologies in Rivers State, Nigeria. Journal of Engineering and Applied Sciences, 3(7), 548-552.
Essumang, D. K., Dodoo, D. K., & Adjei, J. K. (2014). Effective reduction of PAH contamination in smoke cured fish products using charcoal filters in a modified traditional kiln. Food Control, 35, 85-93.
European Commission (2005). Commission recommendation on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods. Notified under document number C (2005/256) (2005/108/EC), Official Journal of the European Union, 34, 43-45.
European Commission (2006, December). Setting Maximum Levels for Certain Contaminants in Foodstuffs. Commission Regulation (EC) No 1881-2006 of December 2006.
European Commission (2011, August 19). Commission Regulation No. 835/2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union, 215, 4-8.
European Food Safety Authority (2008). Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. The EFSA Journal, 724, 1-114.
European Union (2014, December 12). Commission Regulation (EU) No 1327/2014 amending regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products. Official Journal of the European Union, 358, 13-14.
Ezike, C. O., & Ohen, J. N. (2018). Assessment of polycyclic aromatic hydrocarbons (PAHs) in hardwood and softwood-smoked fish. International Journal of Animal Science, 2(1), 10-12.
Food Agriculture Organization of the United Nations (2014). Fishery and Aquaculture Statistics 2014. In: Statistics and Information Service of the Fisheries and Aquaculture Department/Service. http://www.fao.org/3/a-i5716t.pdf.
George, F. O. A., Ogbolu, A. O., Olaoye, O. J., Obasa, S. O., Idowu, A. A., & Odulate, D. O. (2014). Fish processing techniques in Nigeria: A case study of Ibeju-Lekki Local Government Area, Lagos State. American Journal of Food Technology, 9(6), 302-310.
Hafez, N. E., Awad, A. M., Ibrahim, S. M., & Mohamed, H. R. (2017). Safety Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Cold Smoked Fish (Mugil cephalus) Using GC-MS. Journal of Food Processing and Technology, 8(8), 688
Mičulis, J., Valdovska, A., Šterna, V., & Zutis, J. (2011). Polycyclic Aromatic Hydrocarbons in Smoked Fish and Meat. Agronomy Research, 9(Spec II), 439-442.
Nisbet, C., & LaGoy, P. (1992). Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs). Regulatory Toxicology and Pharmacology, 16, 290-300.
Njai, S. E. (2000). Traditional fish processing and marketing of the Gambia. UNU-Fisheries Training Programme. Final Project 2000. 30 p.
Obodai, E. A., Muhammad, B. A., Obodai, G. A., & Opoku, E. (2009). Effect of Fuel wood on the quality of smoked freshwater fish species sold in Tamale Central Market, Northern Region, Ghana. Ethiopian Journal of Environmental Studies and Management, 2(2), 27-35.
Odediran, O. F., & Ojebiyi, W. G. (2017). Awareness and adoption of improved fish processing technologies among fish processors in Lagos State, Nigeria. Research Journal of Agriculture and Environmental Management, 6(3), 46-54.
Olaniyi, A. O., Lawal, O. M., & Henry, E. D. (2017). Socio-economic characteristics of artisanal fishers in Lagos state brackish and coastal water, Nigeria. Journal of Fisheries and Life Sciences, 2(2), 18-22
Olaoye. O. J., Odebiyi. O. C., & Abimbola. O. T. (2015). Occupational hazards and injuries associated with fish processing in Nigeria. Journal of Aquatic Science, 3, 1-5.
Oyewole, B. A., Agun, B. J., & Omotayo, K. F. (2006). Effects of different sources of heat on the quality of smoked fish. Journal of Food, Agriculture and Environment, 4(2), 95-97.
Phillips, O. A., Falana, A. O., & Olayiwola, M. A. (2012). Assessment of environmental impact on benthic foraminiferal distribution in Lagos Lagoon, Nigeria. Journal of Mining and Geology, 48(1), 68-78.
Silva, B. O., Adetunde, O. T., Oluseyi, T. O., Olayinka, K. O., & Alo, B. I. (2011). Effects of the methods of smoking on the levels of polycyclic aromatic hydrocarbons (PAHs) in some locally consumed fishes in Nigeria. African Journal of Food Science, 5(7), 384-391.
Stumpe-Vıksna, I., Bartkevics, V., Kukare, A., & Morozovs, A. (2008). Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110, 794-797.
Taiwo, A.M., Ihedioha, E.C., Nwosu, S.C., Oyelakin, O.A., Efubesi, P.C., Shitta, J.S., & Osinubi, T.O. (2019). Levels and health risk assessment of polycyclic aromatic hydrocarbons in protein foods from Lagos and Abeokuta, Southwestern Nigeria. Journal of Food Composition and Analysis, 79, 28-38.
Tongo, I., Etor, E. E., & Ezemonye, L. I. N. (2018). Human health risk assessment of PAHs in fish and shellfish from Amariaria Community, Bonny River, Nigeria. Journal of Applied Sciences and Environmental Management, 22(5), 731-736.
Tongo, I., Ogbeide, O., & Ezemonye, L. (2017). Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria. Toxicology Reports, 4, 55-61.
Ubwa, S. T., Abah, J., Tarzaa, L., Tyohemba, R. L., & Ahile, U. J. (2015). Effects of traditional smoking methods on the concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in some species of smoked fish traded in Benue State, Nigeria. Journal of Food Research, 4(2), 119-127.
US Environmental Protection Agency (1993). Provisional Guidance for Quantitative Risk Assessment of Polycyclic Aromatic Hydrocarbons. EPA/600/R-93/089, U.S. Environmental Protection Agency. Washington, DC: Office of Research and Development, pp. 1993.
US Environmental Protection Agency (2000). Guidance for assessing chemical contaminant. Data for Use in Fish Advisories. Fish Sampling and Analysis, 3rd ed., Office of Water, Washington DC, [EPA823-R-95-007].
Wen-Jing, W., Ning, Q., Wei, H., Qi-Shuang, H., Hui-Ling, O., & Fu-Liu, X. (2012). Levels, Distribution, and Health Risks of Polycyclic Aromatic Hydrocarbons in Four Freshwater Edible Fish Species from the Beijing Market. The Scientific World Journal, 2012, Article ID 156378, 12 Pp.
Yusuf, K. A., Ezechukwu, L. N., Fakoya, K. A., Akinola, S. L., Agboola, J. I., & Omoleye, T. O. (2015). Influence of smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health. African Journal of Food Science, 9(3), 126-135.