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The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis

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Abstract

Purpose

Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach.

Methods

A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018.

Results

Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022–3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030–4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689–4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162–8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628–2.266; P < 0.001 in studies with >7 PAHs).

Conclusions

It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.

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Authors and Affiliations

  1. Department of Public Health, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran

    Mohammad Ghorbani

  2. Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran

    Mohammad Ghorbani, Hossein Najafi Saleh & Fateme Barjasteh-Askari

  3. Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran

    Hossein Najafi Saleh & Fateme Barjasteh-Askari

  4. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Fateme Barjasteh-Askari

  5. Center for Water Quality Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran

    Simin Nasseri

  6. Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

    Mojtaba Davoudi

  7. Department of Environmental Health Engineering, School of Health, Mashhad University of Medical Sciences, 18th Daneshgah Street, Mashhad, Iran

    Mojtaba Davoudi

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  1. Mohammad Ghorbani
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Ghorbani, M., Najafi Saleh, H., Barjasteh-Askari, F. et al. The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. J Environ Health Sci Engineer 18, 345–354 (2020). https://doi.org/10.1007/s40201-020-00457-0

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