Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

Abstract

ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can unintentionally generate harmful carcinogens. Notable compounds such as acrylamide, heterocyclic amines, polycyclic aromatic hydrocarbons, nitrosamines, and lipid oxidation products often arise from high‐temperature cooking techniques like frying, grilling, and baking. These chemicals have been linked to increased cancer risks and are classified by the IARC as probable or possible human carcinogens. This review explores the mechanisms underlying the formation of these carcinogens and their public health implications. It also discusses innovative mitigation strategies, including the use of natural antioxidants from spices, fruits, and vegetables, as well as improved cooking methods like air frying and microwave heating. Emphasis is placed on the effectiveness of natural additives in neutralizing reactive intermediates and inhibiting oxidative reactions. By consolidating existing evidence and highlighting research gaps, this review aims to guide safer food processing practices and reduce dietary exposure to carcinogens.