Effect of polynuclear aromatic hydrocarbons levels in suyaand barbecue fish on cancer risk index in Warri Metropolis, Southern Nigeria

This study examined the levels of polynuclear aromatic hydrocarbons (PAHs) in Suya(peppered meats) and barbecue (grilled seafood) and applied them as potential cancer risk indices. A total of 24 samples, comprising 12 Suya and 12 grilled fish, were analyzed for 16 priority PAHs as defined by the Environmental Protection Agency (EPA). High-performance liquid chromatography coupled with flame ionization detection (HPLC-FID) was employed for the quantitative analysis. The analytical method had a limit of quantification (LOQ) of 1.00 x 10-3 mg/kg, with recovery rates ranging from 52.90% to 71.30%, ensuring reliable detection of PAHs. Concentrations of individual PAHs varied across the samples, with 2-PAHs ranging from below detection limit (BDL) to 0.16 mg/kg, 4-PAHs from BDL to 0.21 mg/kg, 8-PAHs from BDL to 0.52 mg/kg, and total 16-PAHs from 0.03 to 2.48 mg/kg. In Suya samples, five of the 13 sampling stations recorded benzo[a]pyrene (BaP) concentrations exceeding the European Union (EU) limit of 2.00 x 10-3mg/kg, with a peak value of 0.12 mg/kg. Additionally, seven of the 12 Suya samples had 4-PAH concentrations above the EU threshold of 0.01 mg/kg. In contrast, grilled fish samples exhibited higher contamination levels, with seven sampling locations exceeding the BaP limit and nine samplessurpassing the EU limit for 4-PAHs. Notably, the NPA sampling site recorded the highest BaP concentration of 0.27 mg/kg among all samples. The comparative analysis indicated a higher percentage of grilled fish exceeding regulatory limits than Suya, suggesting a greater potential health risk from grilled seafood consumption. Overall, 66.60% of Suya and 33.30% of grilled fish samples were within tolerable risk levels based on international standards. The findings highlight significant public health concerns for residents of Warri Metropolis, emphasizing the need for stringent monitoring and regulation of local cooking practices to mitigate PAH exposure