Red​ ​meat​ ​and​ ​polyaromatic​ ​hydrocarbons:​ ​a consumers’​ ​attitude​ ​study​ ​in​ ​the​ ​light​ ​of cancer​ ​hazards

Abstract

The aim of this thesis was to investigate the potential danger of processed meat and red meat in the diet and the level of polycyclic aromatic hydrocarbons in these products. polycyclic aromatic hydrocarbons are harmful molecules which play a role in carcinogenesis in people. They are present in the air, water, plants and food we consume. They have been researched to a very high extent in the past few decades. However, they are now as significant as ever due to the continuous increase in cancer diagnosis worldwide. As developing countries areconsumingmorethananidealamountofredmeat and processed meat products containing these polycyclic aromatic hydrocarbons it is vital now more than ever to research these compounds and the intake of them in the diet. Evidence has linked the chosen cooking methods and temperature to the PAH formation. This survey observed trends in red meat and processed meat consumption as well as consumers knowledge regarding the risks and the adverse health effects associated with them.