Forskare förfinar metod för att upptäcka cancerframkallande kemikalier i livsmedel

Svenska

Forskare har utvecklat en förbättrad testmetod för polycykliska aromatiska kolväten, så kallade PAH:er, som kan bildas i livsmedel som tillagas vid höga temperaturer.

En studie från 2025 vid institutionen för livsmedelsvetenskap och bioteknik på Seoul National University of Science and Technology testade QuEChERS-metoden på flera olika typer av livsmedel. Teamet, som leddes av professor Joon-Goo Lee, mätte åtta specifika PAH:er och fann de högsta halterna i sojaolja, följt av ankekött och rapsolja.

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