ABSTRACT
Health hazards associated with smoke, soot, and tar products were apparent long before the compounds responsible were known. Since polycyclic aromatic hydrocarbons (PAH) can be associated with wood smoke, numerous researchers have attempted to separate, identify, and quantitate such compounds. Several Polish groups have reported on the toxicological properties of commercial liquid smokes. Vegetable oils and fats represent another food group that has usually low PAH levels, but in these foods there is potential concern due to the widespread and relatively high consumption of these products. From a metabolic standpoint there is potential concern that certain of the PAH metabolically oxidized products are potentially more of a health concern than nonoxidized PAH. Potential method for reducing the PAH level in smoked foods in through the use of smoke-flavored seasonings. Since PAH can be associated with wood smoke, numerous researchers have attempted to separate, identify, and quantitate compounds.
