Health risk assessment of parent and oxygenated polycyclic aromatic hydrocarbons in frying soybean oils and fried stinky tofu

Fried stinky tofu, a popular snack, contains bioactive compounds and has potential health benefits. However, the frying process generates a series of compounds, such as polycyclic aromatic hydrocarbons (PAHs) and oxygenated polycyclic aromatic hydrocarbons (OPAHs). The health risks posed by PAHs and OPAHs during frying stinky tofu remain unknown. Therefore, this study aims to evaluate the carcinogenic and non-carcinogenic risks associated with PAHs and OPAHs during frying stinky tofu. The average incremental lifetime cancer risk (ILCR) values associated with exposure to PAHs and OPAHs from frying soybean oils were 4.06 × 10 −6 (males) and 4.78 × 10 −6 (females), indicating a potential but acceptable lifetime carcinogenic risk. Meanwhile, the average ILCR values for fried stinky tofu were 4.72 × 10 −7 (males) and 5.56 × 10 −7 (females), suggesting a negligible carcinogenic risk. Moreover, exposure to PAHs from frying soybean oil and fried stinky tofu does not pose significant non-carcinogenic health risks. Overall, this study provides insights into the health risks associated with PAHs and OPAHs during frying stinky tofu, paving the way for the risk management of high-temperature processed foods.