A Global Systematic Review, Meta-analysis and Health Risk Assessment of the Concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in Bread: A Protocol for a Systematic Review with Meta-analysis

Abstract

Abstract Background: Polycyclic aromatic hydrocarbons are formed during various industrial processes and activities, mainly through pyrolysis, especially when organic matter is incompletely combusted. There is evidence that PAHs affect host resistance, humoral immunity, and immune system development. These health problems may occasionally be linked to genotoxicity, chronic intoxication symptoms, and carcinogenic, mutagenic, and teratogenic effects. One of the most common food sources in human nutrition is bread. Bread can be contaminated with PAHs due to contamination of baking ingredients (mainly flour) and the baking process. So, this study describes a systematic review protocol with meta-analysis on the concentration of PAHs in bread on a global scale. Methods: Literature searches will be conducted in Science Direct, PubMed, web of Science, Scopus, and Google Scholar will be searched from early to September 2022. Each database will be searched independently, and the reference lists of all studies will be manually searched for relevant literature, which may be omitted during the search. We will use keywords related to the terms “polycyclic aromatic hydrocarbons” and “PAHs”. These keywords are then combined with the terms “bread” and “health risk” to be used. Discussion: A systematic review with meta-analysis to assess the health risks associated with PAH levels in bread will be conducted. This study will investigate all bread consumed on a global scale. In order to be able to compare the amount of PAHs in bread, the type of bread, the type of oven, and the geographical origin will be used to determine which Factor is most effective in raising PAHs concentration.