1. Polycyclic Aromatic Hydrocarbons (PAHs) — e.g., benzo[a]pyrene

What they are: PAHs are a large group of hydrocarbons formed when organic matter (including fossil fuels) burns incompletely. They can contaminate foods during smoking, charring, grilling, or industrial processing.
Why they’re risky: PAHs — particularly benzo[a]pyrene — are classified as carcinogenic or probably carcinogenic by cancer research bodies. They are linked to increased cancer risk through DNA damage and long-term exposure.
Where they appear: Smoked meats, charred grill foods, roasted coffee, certain dried teas, and foods exposed to combustion by-products.
Clean alternatives:

• Use electric or indirect heat cooking rather than direct flame grilling.
• Limit heavily smoked foods and burnt/blackened edges.
• Choose cold-smoked or naturally fermented products that use lower smoke exposure.

2. Process-Generated PAH Residues (from Refined Oils, Sugars)

What they are: During high-temperature refining (e.g., deodorizing oils, sugar refining), traces of PAHs can form that persist in the food supply.
Why they’re risky: Like other PAHs, they carry potential carcinogenic effects with chronic dietary exposure.
Where they appear: Refined cooking oils, fried foods, processed snacks, baked goods with refined ingredients.
Clean alternatives:

• Choose cold-pressed oils (olive, avocado) and unrefined sweeteners (maple, honey).
• Favor food products with minimal high-heat refinement.

3. Contaminants from Combustion Sources (Coal, Exhaust)

What they are: Foods can pick up PAHs and related compounds from environmental pollution — e.g., crops grown near highways or industrial sites laden with coal/vehicle exhaust residues.
Why they matter: Long-term low-level exposure adds to total body burden of environmental carcinogens.
Clean alternatives:

• Wash and peel produce grown near urban/industrial areas.
• Prefer produce from cleaner regions when possible.

4. Tar-Like Residues in “Liquid Smoke” and Smoke Flavorings

What they are: Some commercial smoke flavorings contain concentrated fractions of smoke condensates that can include PAHs and related aromatics. (Traditional creosote and coal-tar creosote are not food additives, but related aromatic compounds can appear in smoke flavor extracts.)
Why they’re risky: PAHs in smoke condensates have known toxicity and carcinogenicity concerns.
Cleaner swaps:

• Use natural wood chips (apple, hickory) for smoking and avoid liquid smoke with unclear sourcing.

Scientific Risk Summary

• PAHs are the most relevant coal-tar–related class in the food supply outside of synthetic colorants. These are recognized environmental contaminants and many are classified as carcinogens or probable carcinogens.
• The FDA and global food standards focus heavily on limiting intentional additives, but PAHs arise inadvertently from cooking and processing, so consumer choices play a large role in exposure reduction.

Clean-Label Alternatives & Practical Tips

Bottom Line

While modern food regulation has nearly eliminated intentional coal-tar additives outside of colorants, the biggest health concern lies in fossil-fuel–related contaminants like PAHs that form during food processing and high-heat cooking. These compounds have documented links to carcinogenicity and long-term health risks, and minimizing exposure through cooking methods, ingredient selection, and clean-label choices is a sensible, science-based approach for health-conscious consumers.