Risk assessment of grilled and barbecued food

The European Food Safety Authority has recently published a scientific opinion of the Panel on Contaminants of the Norwegian Scientific Committee for Food and Environment.

VKM has assessed the health risk from grilled food consumption and summarized the knowledge on formation of several carcinogenic process contaminants in grilled food.

Based on exposure scenarios for polycyclic aromatic hydrocarbons (PAH) in grilled food VKM concludes that the risk is low for most consumers.

VKM noted a public health concern for those who often consume fat rich meat that is grilled in a way leading to high PAH formation, i.e., when fat burns on the heat source, food is grilled very well-done on charcoal or particularly campfire.

Such conditions may also increase formation of other heat-induced contaminants.