The book "Estimation of Carcinogenic Polycyclic Aromatic Hydrocarbons" provides a comprehensive analysis of the chemical compounds known as polycyclic aromatic hydrocarbons (PAHs). These compounds consist of two or more interconnected benzene rings and are commonly found in nature in complex mixtures. The work highlights the formation of PAHs, which primarily occur through cooking at high temperatures, such as grilling or frying. Particularly, smoked and grilled foods represent significant sources of exposure to these compounds. Additionally, the role of urban runoff and industrial activities contributing to the presence of PAHs in surface waters is discussed. The book is aimed at professionals and students in the fields of mathematics and natural sciences, offering valuable insights into the chemical properties and health risks associated with PAHs.