PAHs (polycyclic aromatic hydrocarbons — grilled meats, air)
Toxins · Combustion carcinogen
Moderate priority
What this is
Marination reduces PAH formation substantially (vinegar/citrus/rosemary components). Cooking method matters more than meat quality. Also formed when fat drips onto hot surfaces — vertical grilling or foil-wrapping reduces exposure. Airborne PAH from nearby combustion sources is a separate exposure route.
Mechanism
Formed during incomplete combustion — grilled/charred meat, diesel exhaust, tobacco smoke, industrial combustion; benzo[a]pyrene is prototype IARC Group 1 carcinogen
Dose & route
Don't char meat; marinate (polyphenol protection); lift meat off direct flame; sous vide / indirect grilling
Citations
- https://pubmed.ncbi.nlm.nih.gov/27109117/
- https://pubmed.ncbi.nlm.nih.gov/28363180/
- https://pmc.ncbi.nlm.nih.gov/articles/PMC6017696/
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This is an independent synthesis of published research by a non-clinician. Scores are opinions supported by citations, not prescriptions. See the full disclaimer and methodology for how this score was produced and what it does and doesn't mean.