Polycyclic Aromatic Hydrocarbons in Honey: A Systematic Review of Occurrence, Concentrations, and Health Risk Assessment

Polycyclic aromatic hydrocarbons (PAHs) are toxic pollutants produced by the incomplete combustion of fuels and biomass. They are highly persistent and can accumulate in the food chain. Honey, a natural product susceptible to atmospheric deposition, has recently been recognized as an important bioindicator for monitoring environmental pollution. This systematic review examined 29 articles published from 2000 to 2025 analyzing the global presence, concentrations, and potential health risks of PAHs in honey. Results showed that the sum of polycyclic aromatic hydrocarbons (ΣPAHs) concentrations in honey ranged from below the detection limit to 166.83 µg/kg. Higher levels were observed in urban and industrial areas. Seventeen studies analyzed 16 PAHs prioritized by the US Environmental Protection Agency (EPA), with benzo[a]pyrene (BaP) being the most frequently detected, a highly toxic compound. Although most samples met international food safety standards, levels exceeding European regulatory limits were detected in some areas, raising concerns about local health risks. The results of this study emphasize the need for standardized analytical methods and routine monitoring to more accurately assess the exposure risk of PAHs in honey.