Polycyclic Aromatic Hydrocarbons: Updates on Occurrence and Mitigation in Foods, Detection Methods, Determinants of Toxicity, Biomonitoring, and Legislation

Polycyclic aromatic hydrocarbons (PAHs) are formed from either the combustion of carbon-containing materials or are components of oil and can enter the food chain. They pose a significant health hazard due to their carcinogenic potential, and practices are required to remove them from food sources. PAHs are detected following extraction, extract-refinement, and quantification using chromatography and mass spectrometry. Epidemiological and toxicological studies link PAH to adverse health outcomes, which require their metabolic activation. Technological advances have increased sensitivity of detection of PAHs in biospecimens. Legislative updates and development of educational materials, and protocols are critical to mitigate exposure to PAHs.