Tag: Benzo a pyrene

Food consumption accounts for over 70% of non-smokers' exposure to polycyclic aromatic hydrocarbons (PAHs), including benzo a pyrene (BaP), a potent carcinogen. Therefore, understanding what foods are high in benzo a pyrene and how to minimize its formation is crucial for managing health risks.

Multiple studies have detected polycyclic aromatic hydrocarbons (PAHs) in traditionally processed yerba mate, a result of the common smoke-drying method. While the presence of these compounds raises understandable concerns, particularly regarding long-term consumption, the amount that transfers into the final infusion is often minimal.