The study uses an advanced QuEChERS–GC–MS detection method to uncover hidden carcinogens in cooking oils and meats.
Many people today are placing greater emphasis on their overall health, turning daily workouts and calorie-tracking tools into regular habits. As part of this shift, more individuals are choosing diets that feature nutrient-rich foods such as fruits and vegetables.
Although these foods are widely viewed as healthy, they can still contain polycyclic aromatic hydrocarbons (PAHs) (hydrophobic organic compounds comprising multiple fused aromatic rings) when exposed to contamination or when cooked through heating, smoking, grilling, roasting, or frying. PAHs can enter plant-based foods (such as fruits and vegetables) through atmospheric deposition from vehicle exhaust and industrial emissions, irrigation with contaminated water, or uptake from polluted soil, where they may accumulate on the surface or within edible tissues.
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