Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies

Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens which produced in food during their processing and thermal treatment. Consumption of such foods results diverse diseases including cancer humans, raising a serious need to either prevent formation these compounds or reduce remove once they formed. The concern is very important reasonable as diet contributes 88–98% exposure. Some the processes followed PAHs include regulation cooking/processing practices/methods revolves around deodorization refining oil well sugars, choosing right type frying process, liquid smoking process over traditional practices, reducing fat content product preferring part (especially meats), roasting baking products at lower time-temperature combinations with preferences electric oven indirect processes, using heat medium (wood chips for barbequeing/charcoal grilling, correct wraps direct contact drippings much more. Though may be household commercial scales have been stated several published literature, but absence not always guaranteed products. This leaves scientific community attempt develop strategies can already existing from needs extensively reviewed worked future. review bridges PAHs’ reduction removal [different types ingredients (marination, spice addition), specific kind packaging (aluminium foils, plastic films, charred barrels, paraffin rind), heating treatments (irradiation, microwave preheating, defatting, brewing etc.), also characteristics adsorbents filters used (active charcoal, diatomaceous earth, zeolite filters, molecular sieves), together innovative apparatus] emphasis on biological physical-chemical factors influencing formation/reduction removal/degradation, mainly heat-processed [such composition surface adsorption properties, etc.]. overall goal understanding interactions amongst all affecting draw recommendations based conclusions evidence propose future challenges this area.