Probabilistic approach for assessing cancer risk due to benzo[a]pyrene in barbecued meat: Informing advice for population groups.

ABSTRACT:

Background

Consumption of meat prepared by barbecuing is associated with risk of cancer due to formation of carcinogenic compounds including benzo[a]pyrene (BaP). Assessment of a population's risk of disease and people's individual probability of disease given specific consumer attributes may direct food safety strategies to where impact on public health is largest. The aim of this study was to propose a model that estimates the risk of cancer caused by exposure to BaP from barbecued meat in Denmark, and to estimate the probability of developing cancer in subgroups of the population given different barbecuing frequencies.

Methods

We developed probabilistic models applying two dimensional Monte Carlo simulation to take into account the variation in exposure given age and sex

SUBMITTER: Jakobsen LS 

PROVIDER: S-EPMC6224084 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature