Scientists develop faster method to detect food contaminants linked to cancer

Food Science and biotechnology researchers have identified cancer-linked chemicals commonly found in everyday foods, particularly those exposed to high-temperature cooking methods such as grilling, frying, roasting, and smoking.

The findings highlight concerns around compounds known as polycyclic aromatic hydrocarbons (PAHs), which can form during cooking processes or enter food through environmental contamination. 

Some PAHs are classified as potentially cancer-causing, raising long-term health concerns when consumed regularly.

The study also points out that even foods often considered healthy, such as fruits and vegetables, can carry trace contaminants depending on environmental exposure during growth, handling, or processing.

A key development in the research is the introduction of a faster and more efficient food safety testing approach designed to detect these harmful compounds more effectively. 

The method, known as “QuEChERS” (Quick, Easy, Cheap, Effective, Rugged, and Safe), allows for rapid screening of chemical residues in food samples.

The research initiative was led by scientists at Seoul National University of Science and Technology in 2025, where experts focused on improving detection methods for contaminants linked to long-term health risks.

Researchers say the advancement could make it easier for food safety systems to identify hidden chemical risks in processed and cooked foods, strengthening public health monitoring and regulatory oversight.

While the study emphasizes potential risks associated with certain cooking methods, it also underscores the importance of continued testing and awareness rather than eliminating food groups entirely.

The findings contribute to ongoing global efforts to better understand how everyday dietary habits may influence long-term health outcomes.