B[a]P in Food Products: Sources, Dietary Exposure, And Toxicity

Abstract

Benzo(a)pyrene (B[a]P), a highly carcinogenic polycyclic aromatic hydrocarbon (PAH), enters the food chain via environmental pollution, industrial activities, and cooking at high temperatures. This review compiles research on B[a]P contamination in plant-based foods, animal products, and beverages, emphasizing its widespread presence, particularly in smoked, grilled, and processed items. The data indicate that dietary exposure to B[a]P differs notably by region, with cereals, meats, and smoked foods serving as primary sources. Mechanistically, B[a]P triggers oxidative stress, DNA damage, and prolonged inflammation through metabolic activation by cytochrome P450 enzymes (CYP1A1, CYP1B1), resulting in mutations in critical oncogenes such as TP53 and Ki-Ras. Although regulatory thresholds for B[a]P in food are established, enforcement is often inconsistent, with some products surpassing safe limits. This study highlights the pressing need for stronger food safety regulations, increased public education, and innovative risk-reduction approaches, such as diets rich in antioxidants and healthier cooking methods, to mitigate health threats posed by B[a]P, including cancer, cardiovascular issues, and neurological damage.