Abstract

CONSUMPTION OF BARBECUE FOODS AND THE PREVALENCE OF CANCER

Kuldeep Saini*

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Abstract

Polycyclic aromatic Hydrocarbons (PAH) which are Hydrophobic Organic compounds consisting of Carbon & Hydrogen atoms and contain two or more Aromatic rings in their structure. This group consists about 200 different PAH compounds. These are highly lipid soluble and thus have high absorption from the gastrointestinal tract of Mammals. Metabolism of PAH occurs via CYP-450 mediated Mixed function oxidases. These compounds are harmful to the human body and are produced when food is cooked at high temperatures. They appear in grilled, smoked food and are known to cause damage to DNA and thereby increase the risk of Cancer. The economic conditions, diversity of processed foods and ever-changing consumer habits have increased the consumption of barbecue foods by several folds. Apart from human beings, these compounds possess equal hazard to the environment too. They are removed from the Atmosphere by wet and dry deposition processes. Various remediation techniques are being tested which are known to have the potential for removing these hazardous environmental chemicals. The aim of this review is to discuss the impact of PAH on human body and how its long time exposure could be fatal and can cause Cancer.

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