PAHs in Food: Guidelines and Regulations from EU, US, WHO, and More

Polycyclic aromatic hydrocarbons (PAHs) are a group of chemicals that can be found in food. They are formed during the incomplete combustion of organic matter and can contaminate food during processing, cooking, or smoking. PAHs have been shown to be carcinogenic and are therefore regulated in food by various agencies around the world. Here are some guidelines and regulations for PAHs in food:

1. European Union (EU): The EU has set maximum limits for benzo(a)pyrene (BaP), a type of PAH, in food. The limit for BaP in smoked meat and fish is 5 micrograms per kilogram (ﾵg/kg) and for other food products, it is 2 ﾵg/kg.

2. United States (US): The US Food and Drug Administration (FDA) has not established specific limits for PAHs in food. However, the FDA monitors levels of PAHs in food and can take action if levels are found to be harmful.

3. World Health Organization (WHO): The WHO has established a tolerable daily intake (TDI) for PAHs. The TDI for BaP is 1 ﾵg/kg body weight per day. This means that a person weighing 70 kg can consume up to 70 ﾵg of BaP per day without adverse health effects.

4. Codex Alimentarius: The Codex Alimentarius Commission, a joint body of the WHO and the Food and Agriculture Organization of the United Nations, has established maximum limits for PAHs in certain food products. For example, the limit for BaP in smoked fish is 10 ﾵg/kg.

5. National regulations: Some countries have established their own regulations for PAHs in food. For example, China has set limits for total PAHs in food, while Japan has limits for individual PAHs, including BaP.

It is important to note that these guidelines and regulations are not exhaustive and may vary depending on the country or region. Consumers can reduce their exposure to PAHs in food by cooking meat at lower temperatures, avoiding charred or smoked foods, and choosing fresh fruits and vegetables over processed ones.