The effect of Polycyclic Aromatic Hydrocarbons (PAHs) in barbecued meat is the subject of a study released by Dr Ho Yuk-yin, Consultant (Community Medicine) (Risk Assessment and Communication).

顧問醫生（社會醫學）（風險評估及傳達）何玉賢公布燒烤肉類中多環芳香族碳氫化合物含量的研究結果。