Scientists find cancer-linked chemicals hidden in grilled, smoked, and everyday processed foods
A new rapid food safety test could transform the detection of hidden carcinogens in cooked food
Scientists have identified cancer-causing chemicals concealed within a range of everyday foods, with particular concern raised over those prepared using high-temperature cookery methods.
High-heat cookery under the spotlight
A new technical breakthrough has demonstrated that a high-speed food safety test could significantly simplify the detection of harmful carcinogens lurking in grilled and processed foods.
The research highlights that foods exposed to cooking methods such as grilling, roasting, smoking, and frying are especially susceptible to carrying these dangerous compounds.
The chemicals in question are known as polycyclic aromatic hydrocarbons, or PAHs — hydrophobic organic compounds made up of multiple fused aromatic rings.
PAHs can develop during the cooking process itself or enter food through environmental contamination, raising serious concerns about the long-term health risks associated with regular exposure.
Even "healthy" foods are not immune
The findings carry particular weight for health-conscious individuals who monitor their calorie intake, exercise regularly, and build their diets around foods they consider wholesome — including fruits and vegetables.
Despite these efforts, even nutritious produce can carry hidden chemical risks, as contaminants are capable of entering food via the surrounding environment.
Fruits and vegetables grown or sold in polluted local environments are among those susceptible to PAH exposure.
Given that some PAHs are well established as carcinogenic, robust and reliable food testing is considered a critical element of protecting public health.
New detection method developed in South Korea
In 2025, researchers at the Department of Food Science and Biotechnology at Seoul National University of Science and Technology launched a study introducing a new analytical approach called QuEChERS — an acronym standing for Quick, Easy, Cheap, Effective, Rugged, and Safe.
The method was developed to streamline the evaluation and detection of harmful chemicals present in everyday food products.
