Scientists uncover cancer-causing chemicals hidden in everyday foods
Researchers have discovered cancer-causing chemicals, specifically polycyclic aromatic hydrocarbons (PAHs), in many common foods, particularly those cooked at high temperatures. These compounds can form during cooking or enter foods through environmental contamination, raising health concerns. A new testing method, QuEChERS, has been developed to detect these harmful chemicals more efficiently in food samples.
- ▪PAHs can form when food is exposed to high temperatures or smoke.
- ▪The new QuEChERS method simplifies the detection of PAHs and shows high efficiency compared to traditional methods.
- ▪The highest PAH levels were found in soybean oil, duck meat, and canola oil.
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| Original publisher | ScienceDaily |
| Canonical URL | https://www.sciencedaily.com/releases/2026/05/260522030853.htm |
| Publication time | Fri, 22 May 2026 10:46:22 EDT |
| Retrieval time | 2026-05-22T14:52:02.372Z |
| Last seen | 2026-05-22T14:52:02.372Z |
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Science News from research organizations Scientists uncover cancer-causing chemicals hidden in everyday foods Researchers found cancer-causing chemicals hidden in many common foods, particularly those cooked at high temperatures. Date: May 22, 2026 Source: Seoul National University of Science & Technology Summary: Scientists have identified potentially cancer-causing chemicals hiding in many everyday foods, especially those exposed to high heat cooking methods like grilling, roasting, smoking, and frying. The compounds, known as PAHs, can form during cooking or enter foods through contamination, raising concerns about long-term health risks.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at ScienceDaily.
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