Polynuclear or polycyclic aromatic hydrocarbons (PAHs) are mutagenic compounds formed by incomplete burning of organic material. The mutagenity and carcinogenic activity becomes higher as the number of fused rings in a molecule increases (1). The human intake of PAHs is very variable. The main sources are industrial and automobile exhaust gases and tobacco smoke. A percentage of the intake is obtained from baked, smoked, and grilled foodstuffs. This food-originating portion depends upon the habits of food consumption, the foodstuffs themselves, and the manufacturing methods (1–4).