 Polycyclic aromatic hydrocarbons, PAHs, have been studied extensively for over three decades due to their potential to cause cancer. They are found in many environments such as air, water, and soil and can be formed when organic material is burned or heated. PAHs can enter the body through dietary sources such as meat, edible oils, and cereals. This paper discusses how PAH levels vary depending on the processing techniques used, the type of fuel used, the temperature and time of cooking, and the ingredients used. It also examines the implications of these findings for reducing PAH levels and food products. This article was authored by Lorento Mihai Pallotti, Maiora Ngoida, Alina Cristina Adescalului, and others.