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).

• 顾问医生（社会医学）（风险评估及传达）何玉贤公布烧烤肉类中多环芳香族碳氢化合物含量的研究结果。