Polycyclic aromatic hydrocarbons and acrylamide: exposure and health risks in traditional hot-smoked fish

This study investigated the levels of PAHs and acrylamide in smoked fish from coastal Ghana, driven by the increasing reliance on smoked fish and concerns over traditional smoking practices. Smoked fish samples were collected from fish processors in four coastal regions and analyzed for PAHs and acrylamide using QuEChERS extraction followed by High-Performance Liquid Chromatography (HPLC). The resulting data were statistically processed to determine contaminant distributions, exposure levels, and health risk indices . Total benzo[a]pyrene (BaP) concentrations reached up to 0.151 mg/kg, with ΣPAH4 averaging 0.019 mg/kg and ΣPAH8 averaging 0.029 mg/kg, exceeding the European Union's maximum allowable limit for BaP. Acrylamide levels reached up to 0.057 mg/kg, with children showing a maximum exposure of 3.69 × 10 -4 mg/kg and a Hazard Quotient (HQ) of 4.52 × 10 -1 , indicating significant non-carcinogenic risks. The Margin of Exposure (MoE) values, between 0.133 and 0.0511, and Excess Lifetime Cancer Risk (ELCR) values, from 6.67 × 10 -6 to 2.56 × 10 -6 , both indicate a high potential for adverse effects and carcinogenic risks. The findings reveal that the levels of PAHs and acrylamide in smoked fish warrant the need for improved smoking practices, regulatory oversight, and public health interventions to protect vulnerable populations, especially children.