HEALTH ISSUES OF POLYAROMATIC HYDROCARBONS IN FOODS

Polyaromatic hydrocarbons (PAHs) are a class of chemicals that are considered to be very hazardous to human health. They have been shown to cause carcinogenic and mutagenic effects and are potent immunosuppressants.

PAHs are formed and released during incomplete combustion or pyrolysis of organic matter such as oil, wood, garbage and coal.. They can contaminate food products such as dairy products, fruits, cereals, and vegetable oil through soil water and air. Apartment of environmental sources of contamination, PAHs may be formed during processing and domestic food preparation such as barbecuring, smoking, drying, roasting, baking, frying or grilling.

The amount of PAHs formed during cooking or processing depends markedly on a number of factors such as food type and heating and cooking methods. The following are some preventive measures that may be applied.

1.Avoid direct contact of oil seeds or cereals with combustion products during processes
2. Select lean meat and fish
3. Avoid contact of foods with flames when barbecuring
4. Cook at lower temperature for a longer time

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