Polycyclic aromatic hydrocarbon: Difference between revisions
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Latest revision as of 11:59, 18 February 2025
Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals that occur naturally in coal, crude oil, and gasoline. They are also produced when coal, oil, gas, wood, garbage, and tobacco are burned. PAHs generated from these sources can bind to or form small particles in the air. High-temperature cooking will form PAHs in meat and in other foods.
Health Effects[edit]
Exposure to PAHs can affect human health. Several PAHs and PAH-related compounds are suspected or known to cause cancer in humans. Short-term exposure to high levels of PAHs can cause eye irritation, nausea, vomiting, diarrhea, and confusion. Long-term exposure can lead to cataracts, kidney and liver damage, and jaundice.
Exposure and Risk[edit]
People are primarily exposed to PAHs by breathing air contaminated by wild fires or coal tar, or by eating foods that have been grilled. PAHs can also be ingested through drinking water contaminated by PAHs. Workers in industries that produce or use PAHs, such as aluminum production, coal gasification, and tar distillation, may also be exposed to PAHs.
Prevention and Control[edit]
Preventing or reducing exposure to PAHs can be achieved by avoiding the burning of organic materials, using cleaner forms of energy, and eating a balanced diet that includes a variety of fruits and vegetables.
