Mechanisms, exposure, and reduction strategies of polycyclic aromatic hydrocarbons in charcoal-grilled meat

Abstract

Meat cooked on a charcoal grill produces polycyclic aromatic hydrocarbons (PAHs) through pyrolysis, incomplete combustion, and fat dripping onto heat sources. High meat consumption and the use of charcoal in traditional Serbian grilling techniques encourage the formation of PAHs, especially carcinogenic substances like benzo[a]pyrene. PAH levels are greatly influenced by variables like fuel type, grilling method, temperature, and fat content. Indirect grilling, pre-treatments, and marinades high in antioxidants all successfully lower PAH contamination. Dietary PAHs have been linked by epidemiological data to an increased risk of cancer, and grilling environments present additional health risks due to occupational exposure. Preventive measures must be put in place to reduce exposure to PAHs and the health risks they pose. This review emphasizes the pressing need for additional research and public health initiatives to lower PAH exposure while maintaining culinary customs.