Study finds PAH cancer-causing chemicals in common foods

The Story

Researchers at Seoul National University of Science and Technology identified cancer-causing chemicals known as polycyclic aromatic hydrocarbons (PAHs) in many everyday foods, particularly those cooked at high temperatures. The team used a streamlined detection method called QuEChERS to measure eight specific PAHs across multiple food matrices. The highest PAH levels were found in soybean oil, followed by duck meat and canola oil.

Key Facts

• The study was led by Professor Joon-Goo Lee and published in the journal Food Science and Biotechnology in 2025.
• PAHs can form during cooking or enter foods through contamination; high-heat methods like grilling, roasting, smoking, and frying are of concern.
• The QuEChERS method showed strong performance with calibration R² values above 0.99 for all eight PAHs.
• Limits of detection ranged from 0.006 to 0.035 µg/kg; limits of quantification ranged from 0.019 to 0.133 µg/kg.
• Recovery rates were 86.3–109.6% at 5 µg/kg, 87.7–100.1% at 10 µg/kg, and 89.6–102.9% at 20 µg/kg; precision values stayed between 0.4% and 6.9%.
• Among foods tested, soybean oil had the highest PAH levels, followed by duck meat and canola oil.
• According to the National Cancer Institute, PAHs can form when fat and juices from meat drip onto hot surfaces or open flames, but human population studies have not established a definitive link between PAH exposure from cooked meats and cancer.
• A separate 2025 study in Foods found the highest concentration of four priority PAHs in Kezuribushi (smoked dried fish) and flagged grilled chicken feet as a possible health concern.
• Another 2025 study on cereals found only chrysene in 17% of cereal samples; no PAHs were quantified in cereal-based products.

Conflicting Reports

No conflicting reports identified in the source article.

Still Unclear

Whether PAH exposure from cooked foods definitively causes cancer in humans remains unconfirmed, as the National Cancer Institute notes that human studies have not established a definitive link. PAH levels vary widely depending on ingredients, processing, cooking methods, and environmental exposure.

Misconceptions

No widespread misconceptions addressed in the source article.

Key Figures

• Professor Joon-Goo Lee, Department of Food Science and Biotechnology, Seoul National University of Science and Technology
• Jihun Jeong, co-author
• Minju Koo, co-author
• National Cancer Institute (referenced for health information)

Sources

• https://www.sciencedaily.com/releases/2026/05/260522030853.htm — Primary Source