Polycyclic aromatic hydrocarbons (PAHs) and ways of reductions in food products

Polycyclic aromatic hydrocarbons (PAHs), with two or more aromatic ring are a large class of toxic environmental and food-processing contaminants. Basically, these compounds are formed during incomplete combustion of organic material. About 16 compounds of these materials are proven as carcinogens. In general, food is one of the main sources of PAHs intake. Therefore, intake of them from food must be reduced. In this review, the important factors which are resulted to increase of PAHs in food products and the ways to reducing of them are investigated. This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared. Smoked, grilled, barbequed, baked, roasted, toasted, fried products, dried cereals, and vegetable oils are the main source of PAHs intake. The occurrence of PAHs in food is mainly due to environmental contamination, technological processing like smoking, drying, grilling, roasting, frying and contact with non food-grade quality mineral oil and contaminated packaging. Formation of PAHs via pyrolysis and pyrosynthesis of carbohydrates, fatty acids, amino acids, sesquiterpenes and substances with similar structure to the PAHs (like ergosterol) may be done in food products in height temperatures.. Controlling of the PAHs intake from foods can be achieved through two ways: 1- selection of the crude food materials with low content of PAHs, and 2- Optimizing of food-processing procedure in smoking, drying, grilling, roasting, frying. Reducing of consumption of smoked, grilled and fried food products may be recommended from the nutritional viewpoint.