PAHs, or polycyclic aromatic hydrocarbons, may occur in particular in products that have been smoked, roasted, barbecued or dried. The consumer can reduce PAH intake by eating a balanced, varied and moderate diet. The amount of PAHs can be further reduced by considering the following points in home smoking and barbecuing:
- Do not use cones, resinous or treated wood for barbecuing or smoking.
- Use lighting fluid as directed.
- Keep utensils and equipment used for smoking or barbecuing clean.
- Prevent grease or other compounds from the products being smoked or barbecued from spilling onto the wood or charcoal being burnt.
- Avoid burning and over-frying products; black is usually a sign of the formation of PAHs. If necessary, adjust the height of the barbecue rack and/or select the right time to start barbecuing. For example, barbecue charcoal is best suited for barbecuing when dripping liquid on them no longer causes them to burst into flames.