Polycyclic aromatic hydrocarbons in diet: Concern for public health

Background: Exposure to carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) is responsible for numerous human health problems. Diet has been found responsible for nearly 88-98% exposure to PAHs in humans. Different studies have been conducted worldwide to investigate the role of food processing techniques and food matrix in PAHs' formation and adsorption, which has helped in establishing regulations and guidelines. Scope and approach: The present review focuses on the published research articles on concentrations and profile of PAHs in Indian food products. The levels in Indian diet were compared with those reported for similar food products and categories in international studies, and the associated gaps and future prospects were discussed. This paper holds importance for public health especially for societies having an Indian-influenced diet. Key findings and conclusions: Indian food products belonging to Beverages, Oils, Fruits, Vegetables, Supplements, Chocolates, Traditional items and Marine foods category accumulated PAHs during pre- and post-harvest stages and acted as the main sources of PAHs' exposure to humans. Compared to worldwide studies, studies focusing on PAHs in Indian food products are very few, basic in nature and limited in scope.