A recent scientific study has detected the presence of chemical compounds considered carcinogenic in various foods of animal originincluding carnes y processed fish through intensive cooking methods.
The research used an advanced analysis system that combines the method QuEChERS with the gas chromatography and mass spectrometry (GC-MS), a technique that allows the identification of difficult-to-trace contaminants in complex food matrices.
A finding that worries the scientific community
According to SciTechDailythe analysis was carried out by researchers from the Seoul National University of Science and Technology (SeoulTech), who evaluated foods subjected to cooking methods such as roasting, deep frying and smoking. According to the team, these processes generate polycyclic aromatic hydrocarbons (PAHs)substances classified as carcinogenic by international health organizations.
The scientists detected especially high concentrations in meat and fish exposed to elevated temperaturesalthough they also identified contaminants in oils used repeatedly for frying. Analytica World highlighted that several of the PAHs found are associated with risk of colorectal, gastric cancer and of liverdepending on the level of exposure.
The role of the QuEChERS-GC-MS method
The study used the protocol QuEChERS (“Quick, Easy, Cheap, Effective, Rugged and Safe”), an extraction method designed to work with fatty foods y complex. Combined with GC-MS, the researchers achieved accurate detection even at very low levels of contaminants.
According to SciTechDailythis technique allowed identify multiple PAHs simultaneouslysomething difficult to achieve with traditional methods of food control. In addition, the results could help improve food safety standards in products of animal origin.
How these carcinogenic compounds are formed
According to the experts cited by Analytica Worldlos PAHs They form when meat fat drips onto a baking dish. intense heatgenerating smoke that surrounds the food. He artisanal smokingthe direct grill and the continuous reuse of cooking oils increase the likelihood of these compounds accumulating.
The researchers emphasize that the presence of PAHs It does not imply an immediate risk, but it does represent a factor that must be monitored due to its known relationship with chronic diseases when there is prolonged exposure.
Therefore, the researchers recommend:
- avoid direct contact of food with open flames,
- moderate the consumption of excessively charred meats,
- do not reuse oils multiple times,
- and opt for gentler cooking methods when possible.
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