Scientists Uncover Cancer-Causing Chemicals in Commonly Cooked Foods

Scientists have discovered cancer-causing chemicals hidden in common foods, particularly those cooked at high temperatures. A new technical advance allows for a high-speed food safety test that could make it much easier to detect these harmful substances in grilled and processed foods. The research highlights the concern over compounds known as PAHs (polycyclic aromatic hydrocarbons), which can form during cooking or enter foods through contamination, posing long-term health risks.

This study was initiated by the Department of Food Science and Biotechnology at Seoul National University of Science and Technology in 2025. It introduced a new method called “QuEChERS” to evaluate and detect chemicals in everyday food.