Liha töötlemine
related to the development of certain types of position of the wood (over 500°C) when
cancer (Bogen 1994; Augustsson et al. 1999). oxygen is limited (Simko 2009a). The most
The assessment of the intake of AHs is dif- important polycyclic aromatic hydrocarbons
ficult because its content in meat depends on are listed in Table 27.2. Some polycyclic
the type of cooking, temperature, and time aromatic hydrocarbons, especially benzo-a-
(Bjeldanes et al. 1983). Frying, broiling, and pyrene, are known to possess cancer-induc-
grilling/barbecuing are the cooking methods ing and carcinogenic properties. Most of the
that produce the largest amounts of HAs PAH have been classified as 2A by the
because of the very high temperatures used International Agency of Research on Cancer.
(Sinha et al. 1998). Lower levels of HAs are Information about PAH content in 313 food
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