The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis.
Charcoal
Cooking
Gas
Meat
Polycyclic aromatic hydrocarbons (PAHs)
Journal
Journal of environmental health science & engineering
ISSN: 2052-336X
Titre abrégé: J Environ Health Sci Eng
Pays: England
ID NLM: 101613643
Informations de publication
Date de publication:
Jun 2020
Jun 2020
Historique:
received:
30
01
2019
accepted:
10
02
2020
entrez:
14
5
2020
pubmed:
14
5
2020
medline:
14
5
2020
Statut:
epublish
Résumé
Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018. Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg; It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
Identifiants
pubmed: 32399245
doi: 10.1007/s40201-020-00457-0
pii: 457
pmc: PMC7203328
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
345-354Informations de copyright
© Springer Nature Switzerland AG 2020.
Déclaration de conflit d'intérêts
Conflict of interestsNone declared.
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