Health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in coffee-based products: A meta-analysis study and systematic review

Coffee is a well-known beverage in the world, which due to various minerals and vitamins has an important role in health, while multiple sources can contaminate coffee and threaten health. The current study intended to detect polycyclic aromatic hydrocarbons (PAHs) in roasted, bean, blend, instant, and other types of coffee. Considering the databases of Scopus, Google Scholar, PubMed, and Web of Science, the concentration of PAHs in coffee-based products was meta-analyzed. Moreover, health risks in terms of carcinogenic and mutagenic were assessed. According to the findings of 15 articles, the maximum PAH concentrations in roasted, bean, blend, instant, and other coffee were 25.34, 1.70, 62.85, 43.07, and 3.25 μg kg -1 were related to acenaphthylene, chrysene, fluorene, pyrene, and chrysene, respectively. Moreover, based on various countries, the highest concentrations of PAHs in coffee products in America (57.21 μg kg-1), Asia (10.89μgkg-1), Europe (19.17 μg kg-1), and Africa (56.9 μg kg-1) were related to pyrene, naphthalene, acenaphthylene, and phenanthrene, respectively. On the other hand, the risk pattern was different in different countries, so periodic monitoring is essential to reduce the risk to the health of PAHs via the consumption of coffee-based products. • Fifteen articles were included in our study. • High PAHs concentrations in roasted, bean, blend, instant, and other coffee were related to acenaphthylene, chrysene, fluorene, pyrene, and chrysene, respectively. • Highest concentrations of PAHs in coffee products in America, Asia, Europe, and Africa were related to pyrene, naphthalene, acenaphthylene, and phenanthrene, respectively • Risk pattern was different in various countries.