title: Polycyclic aromatic hydrocarbons' formation and occurrence in processed food.
abstract: Polycyclic aromatic hydrocarbons (PAHs) emerged as an important contaminant group in a gamut of processed food groups like dairy, nuts, herbs, beverages, meat products etc. Different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic-infrared cooking etc. contribute towards its formation. The level of PAHs depends on factors like distance from heat source, fuel used, level of processing, cooking durations and methods, whereas processes like reuse, conching, concentration, crushing and storage enhance the amount of PAHs in some food items. This review paper provides insight into the impact of dietary intake of PAHs, its levels and formation mechanism in processed food items and possible interventions for prevention and reduction of the PAHs contamination. The gaps and future prospects have also been assessed.
authors.affiliation: National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
authors.forename: Lochan
authors.initials: L
authors.lastname: Singh
authors.affiliation: National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
authors.forename: Jay G
authors.initials: JG
authors.lastname: Varshney
authors.affiliation: National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India. Electronic address: tripti.niftem@gmail.com.
authors.forename: Tripti
authors.initials: T
authors.lastname: Agarwal
mesh_terms: D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis* / Q000737:chemistry*
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons
keywords: Food processing; Human health; Polycyclic aromatic hydrocarbons (PAHs)