Des scientifiques affinent une méthode de détection des substances cancérigènes dans les aliments

22 mai 2026

Rapporté par l'IA

Des chercheurs ont développé une approche de test améliorée pour les hydrocarbures aromatiques polycycliques, ou HAP, qui peuvent se former dans les aliments cuits à haute température.

Une étude de 2025 du département des sciences alimentaires et de la biotechnologie de l'université nationale des sciences et technologies de Séoul a testé la méthode QuEChERS sur plusieurs types d'aliments. Dirigée par le professeur Joon-Goo Lee, l'équipe a mesuré huit HAP spécifiques et a constaté que les niveaux les plus élevés se trouvaient dans l'huile de soja, suivie par la viande de canard et l'huile de colza.

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Des scientifiques affinent une méthode de détection des substances cancérigènes dans les aliments

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