J. Fd Hyg. Safety 19(4), 176-184 (2008) sRelo|] SwAlOlOl CHE CHSHHES EAT (PAHS)o| lA Bey7t UA - REA - 01801 - HiZo}- Meo} - olwiSs- AHR. else MBH - ARM MBIA, LEIS REA Exposure Assessment for Polycyclic Aromatic Hydrocarbons in the Model Menu System of Korean ‘YunHee Kim, EunKyung Yoon, HyoMin Lee, KyungAh Park, EunAh Jun, CherlHo Leet, SangYun Choi*, SeungTaek Lim*, KeumRyun Ze and KwangSik Choi Korea Food and Drug Administration “Graduate School of ffe science and biotechnology, Korea Univ. ABSTRACT - This study was conducted to compare and estimate the daily PAHs dietary intake from both home- ‘cooking and dining-out, through approach of model diet used in exposure assessment of food contaminants, Food commodities reflecting in mode! det were slected from the KHIDI report and were analysed in cooked or uncooked edible forms using HPLC-Fluorscence Detector. The PAHs dietary intake comparison Between home cooking and diing-out was based on one meal intake suggested in model det and PAHs dietary intake was estimated by using food consumption rate and body weight of the Korean adult group. The dily PAHS dietary intake was calculated by permutation and combination method with assumption that a person consumed 2 meals fom home-cooking menu and 1 meal from dining-out menu, The total PAHS levels in 36 food commodities with 200 samples were ranged from 200 ug/kgto 141.28 ugfkgand a food showing the highest PAHs level was the stir-fried anchovy. The TEQu levels of PAHS were calculated using benzo(a)pyrene equivalents individual congener level and coresponding TEF value and the TEQgy level were ranged from 0.03 ugTEQgaike 10 1.31 ugTEQg kg and a food showing the highest TEQpa level was the hamburger. The PAHS dietary intakes per one meal from home-cooking and dining out were 2.4x10° ugTEQ,,/ke/meal and 4,0x10° ugTEQ,,./kgimeal, respectively. This data showed the PAHS dietary intake from dining-out wes about 1.7 times higher than from the home-cooking. The dily PAHS dietary intakes of general Korean adult having two meals from home-cooking and one meal from dining-out pera day were ranged between & 0x10"~9.7x10° ugTEQgusKe/day and mean value 2s 89x10" upTEQs kg/d: ‘Key words: PAHs(Polyeyclic Aromatic hydrocarbons), KHIDI(Korea Health Industry Development Institute), ‘TEQCToxic Equivalents), TEFs(Toxic Equivalency Factors) TAVESTSEA Polycyclic Aromatic hydrocarbons, PAHs 271 late] watzev7} ABOE ze ale} aly We FAS olfob) se B/N BS SKE °) 4 Sol] olor Ach So] FR Veal SAHES bemotaypyrene 3) SOE-2 vA, 2] benzo(a)pyrene benzo{a)anthracene, dibenzo(a,h)anthracene, chrysene “E2 fst WOME Yeh Woe tela gleh? 6) & benzo(a)pyrene®: PAHs SHE 3 7h BS Ws'7} Pad 2 Ede, pals SMBS) GSAS zelsz glen, ‘mouse, rat, hamster, rabbit, guinea pig, duck, dog, monkey EG 9) SE SIA lob, a7, "Author to whom correspondence should be addressed, 176 aieoVag Uebsteh! USEPACI92) WRI E a benzo(e)anthracene, benzoapyrene, dibenzo(a.h) anthracene, benzo(bjfluoranthene, benzo(luoranthene, cinysene, indeno(,2.3.cd)pyrene® group B2(probable human carcinogen). ¥SeS}o} SICH” PAHS SHHE AL congener IG See 2s] gen, BAMA A AWADS Worle Beasseas) aealel esp 7a BHA AG BF WEATG SNE 7d tHe QP wart she Wola 5° PAHS} Zo] NL SHES] 547}310] BR ZF of So] Seah SANE UY + we Bae BOR AASIAToric equivalency factors, TERJE alel F Aledo) at AE ahs. oleh. A7teSHBS) I aeExposure Assessment for Polyeycle Aromatic Hydrocarbons in the Model Menu System of Korean 177 Beaelso slo) Ze Wiehe Pars MES dele 3] FAdlalceS 427} W712Bel et SHS, LFS) 9 Qe Nazess] Beals Wes Yep? ayia] wad vel slelel Uehe ABA Se ASS ASU we} abols yee = SETHE 3417 uplday 129"? Delelol) SHS PAHS SHINS) $ SG Sol ASST esol SE $ & eeu 9 ade delle gyre? Felue} AES) elses Uae ae aaa of HER PAHS SNES] SANS7IVES SEIT) Fe], SAMI), RETF] Sat BE FS] ZqNE AST ASAI. MS ACA ABS UIST 2) ABAD, AA VMAS BS 4.3210" meTEQed kylday FEA AOS VA v} Ach. ALAA) oleyal Fee AIS] SAH MET wd S7ED Doh, obs Asie $ehs2h Beles) 19) 1c S12) ARS = Mie} 2636" $B, ad GFA TE PAHS R6S719] YG] FZ MIS GGA ree ASI} 21 S\A4}RIFHS] SLES PAHs SMES] atc ¥ 2H] Auase Bre Wee wel, 2 APE GA Saal EMS WIE Z aAoMPRS Geil A-BAT STA) ASS] PAHs SHE CANES $82 ele Wwieiwbiae. FA Sea] a4, sega dae) chs ABS are 7PaAs 24] ARS Arse Sal, AME AS Se ARE @ PAHs SHHES] O91SS Uso) tl, Bel PAHs SHES] @ASAARE Bee PMAst sIalares} VASEBE Ma Brew sete. ae DRM SIA Act abs 7¥842 MAO e et PAHs SANE Was Qelws Hee} Hels] GAs) Bt Baas 41, 20038" Brie He) chs AES eee) Ee sheets. TPIS 141 42th, St, PAL, AH 222, FA, FASS HEH ADS Asiom, sae + aque} ARNES) si4] 4) FR Be Sees, 200}S WBS] sit TAS AMissic. AG S PAHs Seheo] Cos BAY MACKS ALE -PAHs SHHES] OE EMS BHCI0), AEUO, IAG), FHEIG), VIAVIG), BFF) 10, 271F21G), DAAFIG). FAG, MDF), PRAD AFA, HAIFA 10), LBRIIFAG), FPFAIO, ABLE), WEE), SIHB(0), Seb AHIEEGO), EWIAEO), BHO), BH), Z AAG), APMUE(O, PILPG), AVF), MD AIO), BF71G), SHIAG), HHI), BEHIO), BHAA), 213), BU, MG), AKIO, AROES LAE zee AB 3083 22) AE oS WOR salem, OE AE +8 soled. AMBRE|WH — Ue, Fol, SH, ash, ah, UE Bo] ABS Ais) 3 RHEL, SeyaeW Aaaee Abgahe Zapato] wie} zeigt AES False) Bala Siz, DA, MAU, HE, SESE, OR BRE Algol dolsle MES Felale} Waeisio. EACHAEH —Naphihalene (VA), Fluorene FL), Phenanthrene (PH), Antiracene (AN), Flvorathene (Fluo), Pyrene (PY), Chrysene (CH), Benzo(ajanthracene (BaA), Benzo(ayfuoranthene (BaF), Benzo(kluoranthene (BKF), Benzo(a)pyrene (BaP), Dibenzo(aljanthracene (DahA), Benzo(a.hiperylene (BghiP), Indeno(,23-cd)pyrene (IP) © 149] PY PAH SHES aoe Baalsie AB S PAHs S18 BA 2) BA ES loml #40} ALR 2mie seb 04M NaOHEOH- Waten9-1, viv) 4 mi THEA} 6O'CA 308A BIHAR Ch Bt F ncboxaneS@ PAHSE FB8] Ny gaske + S4S SANA acctontile Imo) B214)A High Performance Liquid Chromatography-FL(Detector 3013, shiseido, Japan ES}GcHTable 1.” PAHS WAS 9] ‘Table 1. Condition for HPLC analysis of PAHs in foods Column SuPelosil LC-PAH column(2Senx4 6am) with, ‘CyyGuard column Detector ‘Fluorescence(Detector 3013, shiseido) Flow Rate mimi Acetonitrile % RS rile 50% 100% ba! Thitial 40 60 System 10 0 foo 5 0 100 40 40 0 Min ‘am(EnvEX) Wavelength ~~ 00-185 267/384 (EmE) 185.325 2900410 325-400 2931498 ‘Em: Emission wavelength; Ex : Excitation wavelength Journal of Food Hygiene and Safety, Vol. 19, No. 4v8 Yunttee Kim et al 8 -YVS supelgvard LC-18(upeleo, USA)S} LC-PAH colume(2.5cmx4.6mm LD., sum, supeloo, USA} AH aisteh i) S89} 9-48 Aale Jee 500ml BeZ4719) AR 30g& Io} 2M KOH! McOH-Waten9:1, vs) 100 mis} NaS 2g8 7#8}9} 2A)%b SO VHS AA WOH) Wa BE mheran 100 ml& Q7HE 1S SH 100mIS BW} SES 9 BAH. Hexane B91 SOmiz 418} Ny ease * S4S AAD F acetoniile imieh 86417) High Performance Liquid Chromatography-FL(Detector 3013, shiseido, Japan) #4313}. PAHs WAS set AS Ses} 2h MS Se siaieh PAHs S188 lec} S$AS71EcToxic Equivalents, TEQq 9) U8 ~ E4121 st Qo}2) 7H PAHs SIME LAN} benzota)pyrence™ Ase BOR Asche BAFTA oxic equivalency factors, TEFs)= Nisbet & Lagoy®) %i(Table 2}2 #8} OF TEQgyy SS PALE Equation 1)” Equation 1) TEQs,p(taTEQg,p/ke) = 2 (Ci) x TER) i: Number of food commodity considered in one meal J: Number of PAH congener occured in edible food commodity Cj Concentration of congenesj in food commodity: (uglke) TER; Toxic equivalency factors. using for converting individual PAH congener) level into TEQy.e TEQuyy: Benzo(a)pyrene equivalents adjusted TFS value ‘iL 7PSAISH SIAL ANGLO] PAHS SIN Ol BR (PAHs dietary intakes) AH — 78413} SAAVHS BSH Bask UY PAHs HME GAEDE Fehae} 60 kg AUGUAIZA DA, 19982 aOR vez, © APES MTHS AB THQ,» aA 1 18}2 (one serving size FUABASAIP RAAT, 2003) BEB} ABB S}SAC} Equation 2). Equation 2) PAHs dietary intake per one meal (S cy rer) x rei “hee i: Number of food commodity considered in one meal J Number of PAH congener occurred in edible food ‘commodity Cy Concentration of congenesj in food (uke). ‘TER; Toxic equivalency factors using for converting individual PAH congener) level into TEQuip IR: Amount of one serving size per one meal of food commodity! (g/meal). BW: Body weight of adult (60kg). (agTEQa/kg/meal) commodity? 12) 38] AAHS Dei8t PAHs SHEE 21M: Bet(Daily PAHs dietary intake) 2h Saga BA SHE Bel SHR ATA A 9) HAA AMES 2: 1B Dep a, Ba FI AST ASHE) 7A Gala) 28), 48H) | 4 AW 18] AS lees eaetsS gee o} 19 38] AAS Se PAHs HME UalSae IS asic. (eTEQehe) “able 2 Toxic Equivalency Factors using for converting individual PAH congener level into TEQua?” Congencr Te Consener Te ‘Napa 001 Benvotanine 0100 Forene oot Benvoioranthene 100 Phenantrene 00 Benro(kucranthene 0100 Aathrcene oo10 Benvo(apyrene 1.000 Foranhene ooo Ditenzsaantacene son Pyrene oot Benao(ghaperene ao10 Chrysene 010 Indeno(.2ed)pyrene 100 ‘TEQhp: Toric Equivalents; TEP Toxic Equivalency Factor Journal of Food Hygiene and Salety, Vol. 19, No. 4Exposure Assessment for Polyeycic Aromatic Mycrocarbons in the Mode! Menu System of Korean 179 aa gw ae 7PSAZ SIAL Aeb Peet AAS SM IS, WHE IS, TH 2S, AR 1B, POM OB, PAE 1S, BR OB, OH 1S UH OF, PE IS, WE 3S, SR HME 1, BE 1S, SAG OB, Aaa 1S, See IS RHE S WSS SS AIS 7A SAE Table 3a ach Al & PAHs Sets 22|8] AIST} ule] Bol PAHs SIEM SES Af o| - Rachael VEE 368 ASS HSE, 4] PAHs SHAE 2S WN Qa, QING 141.28 ugh kg, AIRS) 8608 upikg, WM 6446 ugkg SEAT 7°] 6421 ughg SO eal DELO, HS ashet 8] PAHs SHE 9.915% 2.00 uplke-63.98 ugke + Table 3. Home cooking menu and dining out menu considering primary foods consumed in large amount by Koreans ome cooking mena Dining out mens Teal bel Conk ee Cow's ik Oven ad ci Fed noage Scams sup A Fed bcon Pan fiedeegol pan ted eg Becchinch stra oon Chk ih roe Cins Conk ee << cee oy bean ps pots Bro mackent_ SoybeatFae pew : Sind acto B—Siefied apne Sant Pied ham ‘Baechu kimchi bard ieee Cen ces eh Anse Coad Seamed ep Sed yl ovina Habre © Siethed ncony Faso tency Geen oie Hach Cale Sietedoyser treo er Cooked Coskadtee ‘Bean-spout soup ‘Barbecued pork Picea card Seamus ep D——Sesenedspnch Sir foarte Str ed puto Sted fh pase kaka Tete ins een clon ie POWRIEH Fig, 1), 7H) Se@ PAHS SHAE CAE s YEH WARES Ht PIE Ue HELGE HE AE oF A & PAHs SHES) S47, ZesPA) FAVOR A7HES] Usheias} ats Sol Ole] 413 Yel, PAHs SH] Basia Aasolad. aevaaee ae Foods Total PAHS evel use Tonle equiraent (ug TQ wh Fig. 1. Total PAHS level and Total TEQg.y level of primary foods consumed in large amount by Korean, Journal of Food Hygiene and Safety, Vol 19, No. 4180 YunHee Kim ot al Aja? Ze ASAT $9} 001 upkg-22 uphe FE 9] PAHS SHEE 29157} Base} ole Mualels sl 29) Ao) Sake ALIS OA 7A 7a ae benzo(@pyrene®] ©] SA WENMOM, VE LEA 7 Ate] AHS, AE Aol WES BeTS benzo{a)pyrene®] PUKE SHE ALS wash, #2 SAR ABS) PAHs SME QUE} wth Ae t # SIM. Veer} eA) Yeh edo] HBst Fest el Ae woh, Aaoe aol We] hese AE AF % PAHs SHINE 997} wel Uebaeh. A29} s})9] PAHs SHAE 4 Z71oeie] ol sajoh shoh elt aioe sauce sale) Wala abe) Wa & Eel 14 ol eA aasslom, 52) dae Y EMA] we at, AQ, ABA) So] 78 Wel Lee Row zAsIeh #1! Monica 8," Lodoviei $.' Larsson -379) #42 APS] H PAHs QUES AZ 1353 upke, 261 upke, 26 uphkg-50 upgkgeISl, & VRE 2507 upkkgel BES| SE. BAU ROW PAHs SHAE oer} dae wot 7 Slice, ele} elas] ehvist wel, mel ZHI benzoalpyrenes} chrysene So] BEIYLO, ULE ws 14} 0.19-2.15 ugkyol BES, VE A512], I AAG 4914 789] WEA] BE Aeshz, benzova)pyrene®l 0.01-003 ugike ESS VERT FoI] SHE TH] wah PAHS BHHE $ chrysene © MIG $9] VS SIBLW’, 1 F henzolaanthracene | 061 ugkg2s 7H A BES, penzotaypyrene’ UE UE} VIER 001 ughso= Geb. AB S 7H PAHs SHENB Ses ME - 24) 489) AWM PAHS SHE 29H ES 219)3161 naphthalene 3} fuoranthene®] 212} S611 wefkg(40.05%)32 5529 ugh kgG9.48%)2S CHE SHENES! vel Sell WAISIRIC. PAHS S| ARSE AA benzo(a)pyrene] SEE WA 052 uphg2841%)2S 7H SA Ho] Hials, este AFL 0.28 upfkg(15.30%), WF] 0.13 uplker7.10%). HAIBVF| 0.10 upke546), Wel AF] 0.10 ugh keGA6GSSE ASMA. Go} Bo] LSshe Ze % Folk BSH] 7M PAH SHME BA sis ale SE 9A, FolS= fluoranthene=+ naphthalene®) 242} 19.21(410.01) uplkg(45%), 13.50¢E11.50) uplkg30%)2.2, fluorenes} pyrene®) 22} 21.11032.13) ughkg 41%), 1669041135) ugkeG2%)2 CHE 7AM PAH SH Buch ea Pee. 2. 1459] PAHs SHE S ARAM] PAHs SHEHEQIS3 rings PAHS) 483} ZEA] PAHs SHMEQ2E4 ring PAHs) 1089) Ja!alel 2¢ 4) 8 CCongener level in foods ol ated Te Pd PGF FH SHS ¢ PA congeners © 8 © & 20 3 5m i be 8 SR SM ATI HH ¢ PAH congeners Fig. 2, Distributlon of individual PAH congener In foods according to cooking methods A:Fried food group; B: Stirfried group. $2 TRY PAHYT 46.7082 AwolaS AIA18hSt 3 = ASE Yeh TEAM) PAHs SHAE 108 S TEE UVIETEZ, a7] Soh Hes) Bo Awe S25) ol das A81e 7heao] @ oe wasn yeh" AB @ PAH SiS 1 BB7t PAHs SHENBO] SYST - JSAASS Tesla @ AD ABW SISRE PHA 131 ugTEQ elke, Z Jounal of Food Hygiene and Safety, Vol 19, No. 4Exposure Assessment for Polycycie Aromatic Hydrocarbons in the Mode! Menu System of Korean Bo}FS] O81 usTEQu/kg, “EAU 067 ugTEQay! kg, SHARAF] 054 ugTEQyke G22 BEI (Fg, D. 5857199 WM Pals AE UES Solel TE ASAT indeno(1,2,3-c.d)pyrene, benzo(a)pyrene, dibenzo(a,hjanthracene G22 H7] UEpStOM}, IFS] F SASS Ab 3.32 uglEQny/ke(3046%), 1.82 UgTEQg/kg(16.70%), 1.76 ugTEQg/ke(16.615)°] Se. Indeno(1.23cd)pyrene®: LEP 0.60 ugTEQg ks (17.85%), benzola)pyrene® BH 71MM O58 UTEQgyd kg(28.49%), dibenzorahjanthracene® $2410} 81 045 ugTEQyfkg(25.59%)2S 713 Seri) HERE PAHS SHAE 2g} SHe7tgo] AE eH GES Doe, WANS, USHA, Ah Ph, 2A1Fo1 Be PAs SHME 2@ive Eolou, HUIS He SYE7 Bz Soll GET. ole S PAHS SME S Way PAHs SHH Geo] 7] Eo Azadeh, wel, vets + APBARHES: PAHs SHIP O)s7) Boke ShE71E o| oh, Web PAHS SHAE eo] HS ze UF ah RH. Al Wp), SBA), WHF, HE AVF] O14] } PAHs SHAE ole wet oye} sg ‘Table 4. The PAs dietary intakes per one meal from home cooking menu and dining out menu Tome cooking menu Dining out mens . Food inte” Die ake Food inake Geary ike ands Foods K (@ineal) __(oghghneal) (eines!) (wee) Taf bread 70 33x07 Cooked ice 210 395107 Cow's mk 200 10x10 Oven baked chicken 150 134108 Fried sausage “0 12x10* Sea mustard soup 200 Taio? Fred bacon 20 e104 Pane eapol 0 Asx! A Pantie epg 50 asco acc imehi 30 13104 Siirsed onion 25 2ixto* Chicken radish 50 a2x10* ‘Apple 200 27x10" Cis 100 Loxio* Total is TIO" Toa 810 soo 3 i Cooked ee 210 49x10 Cooked rice 210 49x10" cous ae a Soy-bean paste potstew 250 120* Barbe yi | Soybeanpaseporstew 250 12x10 Broiled mackerel $0 Lieto y_ Sified anchovy 15 Sono Siiied fish paste 40 lone? a B Seasoned ean-sprous 50 3x0 Fried ham 40 33x10 a Lece 0 Saxo Bech kimehi 50 130 4 i vecte 2 13x10, Green onion kimehi 50 Lixo! ‘pple 200 2x10" Teal 750 zaao Toul 965 30x10" Cooked i 210 9x10 Sea masad soup 200 1810? Broiled yelow covina 100 110 Hamburger 180 39x10" Sinfied anchovy 1s 80x10" Fest food ene ry 150 2ex10* © Greenonion Kimchi 50 Lasi0* Coke 480 0 Siised oystermushroom 50 Laeio Peat 100 60x" Teal 75 2x0" Toa Ho ao Cooked ie 210 i907 Cooked se 210 907 Bean-spots soup 250 S0x10* Barbecued pork 200 15x10? Fried bean curd 0 52x10 Sea mast sop 200 Lato? Seasoned spinach 30 Séx10* Sifred oak mushroom 50 auxio? "Stiri potato 50 7x10" ——‘Sintid fsh-pase «0 1x10? Kaki 30 60x10 Tetuce 40 Loxot Cis 100 10x10? Green onion Kimchi $0 Lixdo* Teal 730 2x07 Tol 730 saxo avenge Zax1o™ erage “40«10° ournal of Food Hysiene and Safety, Vol 19, No. 4182 YunHee Kim et al S7ES Sel WAY PAHs SHIE HS] HSS SF ao. Tid HEAL SIA Algo} PAHs SHEE SIRS ule --$2h32) 8a Be Woh i) AAS PAHSHE 2G] Selo} Abe WU 74s 2} AS] PAHS SHES ATUAcSse Az 24x10" UgTEQgeMKgiday, 4.010 ugTEQgkelday® 9]4J0) 7b AA Be 1TH SE MSTS rebar Table 4). 4ER2 BAG 7A AALETE 22«10°-29x10° UsTEQusdkomeal PEO PHATE IPE Sh LE MAR] Mak SS 1.8 ugTEQ ks/meal(21%)°. &, PAHS SHE SASE Sat SRS 7aSh BREE UaBel HE AISI wah Sesh 7HVAIC Wet oe} 7H) 4 aa ABO 7h we Lees UebReh 2 HELE TF} FS) 11x10" ugTEQu/kg/meal(12%), FH 7.0x10* ugTEQna/ke/meal8%), VFA4+E 60x10" UgTEQay/kehmeal6%), FF2] $.0x10* ugTEQ, ke! meal(6.02%), SE 50X104 ugTEQg/kg/mealS.7%) 39] AR wavlels7t eA UebstCh. SL) 4H AGS) elaleSHe 3.0110°-4.6x10° UETEQ, koma! FEL AAT 7H wa BSI SASS 7HEAICHAST Zel 1219] ZAP ee alles UEDMTG, SIA dal AE Sole Belay Je SSIES VER WMA igs eal SBS] I ole) 39x10" ugTEQu/kg/meal 30%) PAHS SIE ols x) hig} Sa 57193} sh AAG VF Ro} PAHs SANE] FA. MBI Z SEF VM. Wii Geoe AIF] 2010" UgTEQusfkehneal(16%), "123 18x10" ugTEQgekg/meal (149), $89218-F0] 15x10? ugTEQg/kwlmeal(12%), SE RWFO 13x10? usTEQgMka/meal(lO%) 2 SSS Uh. WSs Hes] JBodee Be he SMS7HRE Muiis} BSo}Fol, PEST, Fl Ss, SFL, Aes Sala) Se w obyeh SILAGE. Pel PAHs SHAE ae go) seal SAN. UAwIF, He, BHT SS SEE ol BoHS, 1S8-1E-41a1Go] Bol PAHs SANT eal Be wd USA, @Fo1, QHES, Wola Fol Se SAS] SoS RABagel GS ASE 79) Uae BS eo BES 19) 38] AHS Deis 12] PAHs SHEE cial ee 7} = BAF shee 7A 28S} SI ws BT 2 SFO AT ERS) PMA SF 28} ABH] I AG $ 18 AH 71BOS SURGE olgeisle ow, 39) AS] 99) He 4 aed ANB 2} 2) AML 19) PAHS SHEE aaa wee goo 39.710? ugTEQuuikolday PEIMEHTabe 5). $2)} AG 9] SAEAS) 71S Se Pals SHB) 1elal. SVE, 1999S 1.85109 meTEQ Akeldayel AZ, Ye aFol) Ad AF AVS SO eataedaate 88x10 mgTEQuy/kpidays244 PAHS SHES] ERlals sed EbeSs) AINE wells A, $ le SU 2 AUIS FY MIL|SFTe son oes Slate oe Uebe Aeld1S FG PAHs SIS ok Fea} vizelae™ ¥ APOE Fede Ae] AWS BAG Ve Ales Beste] Past 914) Ieee) Pals SH 2 UALSGS ularyrpeisieh, = aah slate) zeal Up PAHS SMES) Bo] Tuy} Sel YebLee, why A, SEA PO, SUMVEP|, VEOH] HL PAHs SIE OAS SVS, ASA VF wot PAHs FA%S48C AS Y + MH. o]A2= PAH sdrleidgel FUE saa) fe ARES AP] HD ISS I + ssh. aelel HF Aah eS wale PAAR AMAA 1WelASIe 82x10"-9.6110" UgTEQgehepliay FENCE. B71, #, EP SS Say SSE PAs SMES AIG) slEalow ste > ga] Wh, AES SAE PAHS AGE SS APHIS} ScAfol sla ABU + seh. sbi Hal SSSbE ga S7tehz 3 228 WEA esis) 1G Salo} uae + Ve Val skeeael gt aueRat Waa 1d BS ait $ se alle leas] dade aalshs skch we ob}, s12)sGiol He AUS sal Aware dol ah we alae] Basiae. ‘Table 5. The daily PAHs dietary intake calculated by permutations and combinations with assumption that 2 person hhas two meals from the home cooking and the one meal from the dining menu out pera day —__(unit: ugTEQBaP/ke/day) —__ One meat from dining menu oe BiDK10" SOKO" RTXIO™ SOK ‘Twomeals RE 9.5107 86x10 93x10" 951 fombome R59," 8OxI0" 8 TIO" 9.01 cookiN® C9717 ATO _9-1T™ 9.610 92x10" 82x10" RAX1O™ Ix TED FIO" BIRIO™ GIO 9H “the lowest level "the highest evel L ABCD: Home-cooking Il abcd: Dining-out Journal of Food Hygiene and Safety, Vol 19, No. 4Exposure Assessment for Polycycte Aromatic Hycrocarbons in the Mode! Menu System of Korean 183 Rea PAHs SHHRG A71eeSHtHEs) Wehicltol ola Fe Wiehoel, Uuelee alae ole Bi eest AMLASS] ARV! FR YhAASS Wea sch. U LFS Pal se Vee Eo] A dee] We HEE APleR Le} FejUe ABASS FAS 7A ol AE AR AE A BAR AB % PAHS ANE OAS Beisel, BAG PAHs AMES) Oals ARS Mee aaa ala Ae eee hes MSD, el HF PEA 2, 9 1a) Hella) eas a7. WE + cHu}4}oll] PAHs SHAE OSES WAS Az PAHs SEE 2.00-141.28 upkee] WHS VSAM On), Basel 7hd sel Uebateh, ahs g7lF (TERS sesle] She S57 KS 0.03-1.31 ugTEQn kg WASH, 7H eS HE 7H) ABS Mp polaeh. Ae eee} was eS zolslel ee MU THE AIR 1AJo*I2] PAHs SHAE Bea SE ZI} 2.400" ugTEQ,/kmeals} 4.0x10" ugTEQ, /kg/meal® = S140] 7h EC} PAHs SHHES] QlalscSo] LH} BS FEOS Veh Wei, SAF], SHAH 87), BEOLFS) GL PAHs INE OATS GUST SL LIB AANeldve] SF Hob PAKS SIRES) HB. wees AL UF Mach 7M let so] 1.810" veTEQy yom 2, SATS aeiz7t 39x10? ugTEQupkgimeal®@ 71917) 7b esich. St 38) AHS Beith 191 PAHSAEel ae ree S0x10"-9.7«10" upikgiday ISIC) E EH ar PAHS SINS) eas} SHAE) Bad AS qrigele QFE ae 71k “hah 51 Meo), PAHS SHES] BeEAEE Sel Fae bale) Ae JS PsA, lol Ht ABS Aes} Sch alee Pelkonene, ., Nebet, DW: Metabolism of polycyclic aromatic hydrocarbons. Etiological Role in Carcinogenesis Pharmacol Res., 43, 189-222 (1982). 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