Smoke flavouring and PAHs in farmed rainbow trout
What it found
In farmed rainbow trout, liquid smoke flavouring and traditional flue gas smoking left similar levels of most polycyclic aromatic hydrocarbons (PAHs).
The authors say the PAHs likely came from environmental pollution, not the mild smoking.
What they found
Animal and lab studies
PAHs detected in all samples
Eight PAHs were found in all samples: anthracene, fluoranthene, pyrene, benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene and benzo(ghi)perylene.
No difference between smoking methods
For most PAHs, there was no significant difference between fresh and smoked fillets, or between the two smoking techniques. The exceptions were chrysene and benzo(b)fluoranthene.
PAHs from pollution, not smoking
The authors say the PAHs found in the trout fillets were likely a result of environmental pollution. The mild smoking process did not change their levels.
What the authors conclude
“The results show that PAHs found in rainbow trout fillets could be considered as a consequence of environmental pollution and the mild smoking process described in the present study did not affect their concentrations.”
Also in their conclusions
- They conclude that the PAHs found in rainbow trout fillets could be considered as a consequence of environmental pollution.
- They state that the mild smoking process described in the present study did not affect their concentrations.
How it was done
Rainbow trout fillets were smoked at low temperature (25 degrees C for 3h) using either traditional flue gas or liquid smoke flavourings. Raw fillets were also tested as a control group.
What it can’t tell you
- We summarised it from the abstract only.
- This study looked only at PAH levels in trout fillets. It cannot show what happens to PAH levels in other fish, other smoking methods, or in people who eat smoked fish.
Who paid
- Authors work at
- University of Teramo, Italy
The paper
- Title
- Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Visciano P, Perugini M, Conte F, Amorena M (2008). Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings. Food and chemical toxicology. doi:10.1016/j.fct.2008.01.001PubMed 18262709DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error