摘要：Polycyclic aromatic hydrocarbon compounds which occurs the results of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing materials and other organic compounds such as food are defined as carcinogenic substances. PAH compounds can be contaminate to foods from the air, water and soil originating environmental pollution and/or occur during processing of foods at high temperatures. The most important source of PAH compounds through food intake is meat and meat products, content of PAH compounds of these products mainly depending on their fat content and applied heat treatment's method and time. Epidemiological studies have shown a relation between the consumption of food containing the PAH compounds with various types of cancer. In this article; the general characteristics of PAH compounds, the factors influencing formation of these compounds in food especially meat products and the effects on health of PAH compounds were reviewed.
关键词：Polycyclic aromatic hydrocarbon; PAH; food; meat; health
