Abstract: Frying is an important cooking method and fried foods are loved by consumers due to their special texture, color and flavor. However, because of the high temperature during the frying process, a large amount of polycyclic aromatic hydrocarbons (PAHs) are generated in fried foods. PAHs have carcinogenic, teratogenic, genetic and immune toxicity, which are extremely harmful to human health. Given this background, this paper reviews the structures, characteristics, sources, formation mechanisms and hazards of PAHs. Emphasis is placed on the factors influencing the formation of PAHs in fried foods and the solutions to this problem.

Key words: fried foods, polycyclic aromatic hydrocarbons, influencing factors, control methods