Polycyclic aromatic hydrocarbons

PAHs, also known as polycyclic aromatic hydrocarbons, are considered to be environmental pollutants. They are produced when organic material burns, but they are also present in food.

Fat drops onto hot cooking surfaces when meat is grilled or smoked at high temperatures, creating volatile PAHs that may seep into the meat. Grilled chicken and fish samples have been found to have comparable amounts of PAHs, despite the fact that red meat was formerly assumed to be the primary offender. In fact, one of the main sources of PAHs in the diet is smoked and grilled meat. But many other types of processed foods also include PAHs. Unfortunately, scientists have discovered that PAHs are harmful and associated with a higher risk of prostate, colon, kidney, and breast cancer. Although it's best to use alternative cooking techniques, such as braising or slow cooking, you can cut the amount of PAHs produced bygrilling by as much as 89% by reducing smoke and removing drippings from the grill quickly.