Research identifies PAHs in common foods and advances methods for detecting cooking-related contaminants
A recent study from researchers at Seoul National University of Science and Technology highlights the presence of potentially harmful chemical compounds, known as polycyclic aromatic hydrocarbons (PAHs), in a variety of everyday foods. These substances can form when foods are exposed to high-temperature cooking methods such as grilling, frying, roasting, and smoking, or they may enter food through environmental contamination. Some PAHs have been associated with carcinogenic effects in animal studies, raising concerns about long-term exposure through diet.
The researchers focused on improving how PAHs are detected in food samples. Traditional testing methods are often time-consuming, chemically intensive, and require complex preparation steps. To address these limitations, the team used a streamlined technique called QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe), which simplifies sample preparation while improving efficiency and reducing chemical use. The method was tested across multiple food types and demonstrated strong reliability, with high recovery rates and precise measurement accuracy.
The study analyzed eight specific PAHs using advanced techniques such as gas chromatography and mass spectrometry. Results showed strong calibration performance and very low detection limits, indicating that the method is highly sensitive. Among tested foods, soybean oil, duck meat, and canola oil showed the highest PAH concentrations.
Additional research cited in the report suggests that QuEChERS-based methods are increasingly being applied to a wide range of foods, including smoked fish, cereals, and grilled meats. These findings emphasize that PAH levels can vary significantly depending on cooking methods, ingredients, and processing conditions.
While human studies have not definitively confirmed a direct link between dietary PAHs and cancer, health agencies note their potential risk and emphasize the importance of monitoring exposure. The improved detection methods developed in this research may help regulators, food producers, and scientists better assess contamination levels, improve food safety standards, and reduce chemical waste in laboratory testing.