Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective

Polycyclic aromatic hydrocarbons (PAHs) are widespread environmental contaminants posing a great risk to human health due their mutagenic and/or carcinogenic properties. They produced from incomplete combustion of heat source, pyrolysis organic components, and fat-induced flame formation. Meat meat products one the major sources PAH exposure. Since intake increases cancer, understanding factors affecting formation in is very important within scope exposure reduction strategies. In this study, features PAHs, compounds reduction/inhibition pathways were reviewed order provide perspective on presence PAHs products.