Ilmuwan sempurnakan metode pendeteksian zat pemicu kanker pada makanan

Indonesia

Para peneliti telah mengembangkan pendekatan pengujian yang lebih baik untuk hidrokarbon aromatik polisiklik, atau PAH, yang dapat terbentuk pada makanan yang dimasak dengan suhu tinggi.

Sebuah studi tahun 2025 dari Departemen Ilmu Pangan dan Bioteknologi di Seoul National University of Science and Technology menguji metode QuEChERS pada berbagai jenis makanan. Dipimpin oleh Profesor Joon-Goo Lee, tim tersebut mengukur delapan jenis PAH spesifik dan menemukan kadar tertinggi pada minyak kedelai, diikuti oleh daging bebek dan minyak kanola.

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Illustration of young non-smoking lung cancer patient enjoying high-quality healthy diet of fruits, vegetables, and whole grains, with charts showing above-average scores and subtle pesticide exposure hints.
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Preliminary research from USC Norris Comprehensive Cancer Center, presented at the American Association for Cancer Research (AACR) annual meeting, found that non-smokers diagnosed with lung cancer before age 50 reported eating more fruits, vegetables and whole grains—and had higher overall Healthy Eating Index scores—than the U.S. population average. The researchers emphasized that the results do not prove diet causes lung cancer and said a possible explanation could involve environmental exposures such as pesticides, a hypothesis that requires direct testing.

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