Polycyclic aromatic hydrocarbons are a class of molecules with a common pattern of molecular structure. They arise through the burning of fuels, including fat.
Certain PAHs increase cancer risk, increase mutations within DNA, or increase risk of birth defects. Exposure to PAHs in utero is associated with low birth weight, decreased head circumference, and behavioural issues as a child. PAHs are associated with multiple cancers, immune suppression, and higher scores in measures of overweight and obesity in children.
PAHs arise in foods cooked at high heats, including smoking, grilling, and barbecue. PAHs also occur throughout the environment and therefore also occur in vegetables and cereal crops.
Smoked fish, grilled meat, grilled vegetables, smoked meat, vegetables, cereals
Polycyclic aromatic hydrocarbons, PAH (polycyclic aromatic hydrocarbons), PAH(polycyclic aromatic hydrocarbons)