Grilling, smoking, frying and roasting may give food its flavor, but they can also leave behind something far less appetizing: carcinogenic compounds known as polycyclic aromatic hydrocarbons (PAHs).
A new study from Seoul National University of Science and Technology, published in Food Science and Biotechnology, highlights how widespread these hidden chemicals may be and offers a faster, safer way to detect them in everyday foods.
PAHs are formed when fat and juices from meat hit hot surfaces or open flames, creating smoke that coats food with harmful residues. They’re also found in oils and other processed foods. Long-term exposure has been linked to increased cancer risk, making accurate detection and monitoring a priority for food safety.
Traditional testing methods are slow and require hazardous solvents. The SeoulTech team used an updated QuEChERS approach (short for Quick, Easy, Cheap, Effective, Rugged and Safe), combined with gas chromatography and mass spectrometry, to identify PAHs in cooking oils and meats with much higher efficiency.
“This method not only simplifies the analytical process but also demonstrates high efficiency in detection compared to conventional methods,” said study author Professor Joon-Goo Lee. “It can be applied to a wide range of food matrices.”
The researchers emphasize that better detection doesn’t just help regulators, it matters for consumers, too. PAHs are not removed by washing or trimming, so reducing risk comes down to cooking and eating habits. Simple strategies include avoiding charring, using lower-heat cooking methods and balancing meals with fruits, vegetables and fiber, which may help counteract some harmful effects.
“Our research can improve public health by providing safe food,” Lee said. “It also reduces the use and emission of hazardous chemicals in laboratory testing.”
This research was supported by Seoul National University of Science & Technology (SeoulTech).