Científicos perfeccionan un método para detectar sustancias químicas cancerígenas en los alimentos

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Investigadores han desarrollado un enfoque de análisis mejorado para los hidrocarburos aromáticos policíclicos (HAP), los cuales pueden formarse en alimentos cocinados a altas temperaturas.

Un estudio de 2025 del Departamento de Ciencia y Biotecnología de los Alimentos de la Universidad Nacional de Ciencia y Tecnología de Seúl evaluó el método QuEChERS en diversos tipos de alimentos. Dirigido por el profesor Joon-Goo Lee, el equipo midió ocho HAP específicos y encontró los niveles más altos en el aceite de soja, seguido por la carne de pato y el aceite de canola.

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