Exposure to polycyclic aromatic hydrocarbons (PAHs) for the Danish population based on 20 years of food control

Food can be contaminated with polycyclic aromatic hydrocarbons (PAHs) from environmental and food processing sources. Carcinogenic properties of some of these compounds have resulted in EU food control of both benzo[a]pyrene (BaP) and four PAHs (PAH4). The last twenty years Danish food surveillance program has included analysis of PAHs. Results from these programs including 1315 food samples of fish and fish products, meat and sausages, vegetable oils, fruit and beverages and miscellaneous samples, were used to estimate the total exposure to benzo[a]pyrene and PAH4 for the Danish population. Exposure values for both children (4–15 years) and adults (15–70 years) were used for calculation of margin of exposure (MOE) values for estimation of the consumer risk. Our results showed that for PAH4 MOE will be less than 10,000 only if concentration data between the 90th percentile and the maximum values were used. The conclusion was therefore that there is low risk for the Danish population in relation to PAH4 exposure. In general, processed meat was the major contributor to the total exposure. Future consumption patterns and changes in food preparation should however still be under surveillance.