Scientists Discover Hidden Cancer-Causing Chemicals In Everyday Food
A new study reveals that everyday foods contain hidden cancer-causing polycyclic aromatic hydrocarbons (PAHs), often formed during high-temperature cooking like frying, grilling, and smoking. Researchers found highest PAH levels in soybean oil, duck meat, and canola oil, along with other foods like pork and processed meats. The study advises avoiding these foods and reducing high-heat cooking methods to mitigate cancer risks.
A recent study conducted by researchers at the Seoul National University of Science and Technology, published in Food Science and Biotechnology, has uncovered the presence of hidden cancer-causing chemicals, known as polycyclic aromatic hydrocarbons (PAHs), in a variety of commonly consumed foods. These chemicals are primarily formed during high-temperature cooking methods such as frying, grilling, and smoking, and are also introduced during certain food production processes. For most non-smokers, food is the main source of PAH exposure. The research involved analyzing 44 common food items found in local Korean markets, including oils, meats, fruits, and vegetables. The study meticulously identified which foods contained the highest levels of these dangerous compounds. Key findings indicated that soybean oil, duck meat, and canola oil had the most significant PAH contamination. Soybean oil's contamination often stems from smoke-drying processes during production, while duck meat accumulates PAHs due to common smoking preparation methods. Canola oil's levels are linked to its heating and processing. Beyond these, foods like pork, processed meats, milk, eel, mackerel, shrimp, anchovies, kimchi, and rice cakes also showed notable PAH concentrations, with PAHs easily adhering to fats, especially when heated. The study emphasizes the importance of monitoring a group of eight PAHs, not just the well-known benzo[a]pyrene, as they often appear together and can form more harmful by-products. To protect health, the researchers recommend reducing consumption of the identified high-risk foods, opting for foods in their natural state, and minimizing cooking methods that involve smoking meats or high-temperature frying, thereby lowering exposure to these potentially harmful carcinogens.
