Smoked food is recognized as a carcinogen by the World Health Organization, so why do some people ha

Because human beings can't reject the law of true incense.

Especially in Xiangxi, I love to eat. Why is that? It turns out that the mountains and forests on this side of the lake are dense, not only the temperature difference between day and night is large, but also the air is humid, and the food is not easy to preserve, or it will not be long before it will become moldy and hairy.

Later, the clever Hunan people discovered that the food could be kept for a long time without spoiling after being smoked, so they slowly developed the habit of smoking and roasting food with smoke.

This is because it not only preserves the food, but also gives it a special flavor. Modern science believes that smoke has a good bactericidal effect, so the smoked food will not spoil for a long time. However, regular consumption of smoked foods is also bad for health because smoke contains a chemical that can cause cancer.

Smoked foods such as smoked fish, smoked meat, smoked square legs, smoked red sausages and other smoked foods have a unique fragrance, which has less water content, is dry, is not conducive to bacterial growth, and is not easy to deteriorate. Smoked food generally uses wood as a smoked preparation, and the smoked smoke contains nitrogen oxidesIt can react with secondary amines converted from amino acids in fish or meat to form N nitroso compounds, which have certain carcinogenic toxicity and can induce tumors in different parts of multiple organs.

So we still have to eat less smoked food.

Benzopyrene, in 2012, the World Health Organization defined it as a class of carcinogens, when it comes to it, many people may feel unfamiliar, but do you know that benzopyrene mainly comes from smoked, high-temperature fried food, so it is a carcinogen closely related to diet, if long-term consumption of smoked, high-temperature fried food, the risk of digestive tract tumors will increase.

Smoked food, high-temperature fried food, many people know that these are junk food, but do you know that long-term intake will not only increase blood lipids and blood sugar, but also easily induce digestive tract cancer, this is because these foods contain benzopyrene, as early as 2012, the World Health Organization defined it as a clear carcinogen.

Because the smoked food is eaten less, it still does not affect it, and its taste is really very good.

Probably somebody. I especially like to eat this food, after all, everyone's taste is different.

Because smoked food is very much in line with people's tastes and is loved by people.

Because the smoked food is indeed very delicious and very tasty, it is only then that some people will have a soft spot for it.

Because they are really delicious, there are many people who flock to them.

This is a personal taste, and some people just like this taste, but they can't help it.

It's like chewing betel nut can get oral cancer. Many people still can't refuse its taste.

Because everyone's taste is different, not everyone likes it, and there is someone around me who doesn't like to eat this.

Grilled food is cooked at high temperatures. When heated, the meat produces heterocyclic amines and benzopyrene, which cause carcinogens. So you shouldn't eat more barbecue food, such as barbecue food like roast duck, roast goose, etc.

Smoked food will be heated at high temperature, and it is also easy to produce such a strong carcinogen benzopyrene, so smoked meat, smoked fish, smoked eggs, smoked tofu and other smoked foods should also be eaten less, and regular consumption of smoked food will increase the incidence of esophageal cancer and stomach cancer.

1.Benzopyrene.

It is understood that because the meat is grilled directly at high temperatures, the decomposed fat drops on the charcoal fire, and the thermal polymerization reaction produced by the caramelization of food fat is combined with the protein in the meat, which will produce a highly carcinogenic substance called benzopyrene, which adheres to the surface of the food. Some people have measured the amount of phenylpyrene in the charred crumbs adhered to the iron skewers used for barbecue as high as 125 micrograms per kilogram. During the peak period, it not only endangers the eaters, but also the passers-by.

Induce gastric cancer and intestinal cancer.

Experts explained that benzopyrene is a class of polycyclic aromatic hydrocarbon organic compounds with obvious carcinogenic effects, which are formed by the combination of a benzene ring and a pyrene molecule. More than half of the more than 400 major carcinogens that have been detected are compounds in the class of polycyclic aromatic hydrocarbons. Among them, benzopyrene is a strong carcinogen.

Benzopyrene can be produced from cigarette smoke and high-temperature vegetable oil that has been used many times, burnt food, and overfried food.

If people like to eat barbecued food contaminated with benzopyrene, carcinogens will accumulate in the body, which is at risk of inducing stomach cancer and bowel cancer.

2.Nitrosamine.

At the same time, there is another carcinogen in barbecued food - nitrosamines. The curing process before the meat skewers are grilled is prone to nitrosamines. The reason why barbecue food cannot be eaten more is mainly because its fat content is too high, extremely unhygienic, and it is not easy to digest, in addition, because the stall owner adds spices and other substances to the grilled food during barbecue, therefore, the fat ingested by the human body will denature in the body, which will lead to the occurrence of cancer.

Hope it helps

Brother, I'm lymphoma, in order to prolong my life, I'm always looking for these information, it's been almost half a year, and the smoked things are basically harmful to the body, so it's best not to eat them all, although it's exaggerated, and it's very carcinogenic.

Benzopyrene is easy to induce intestinal cancer.

Grilled food is cooked at high temperatures. When heated, the meat produces heterocyclic amines and benzopyrene, which cause carcinogens. So you shouldn't eat more barbecue food, such as barbecue food like roast duck, roast goose, etc.

Smoked food will be heated at high temperature, and it is also easy to produce such a strong carcinogen benzopyrene, so smoked meat, smoked fish, smoked eggs, smoked tofu and other smoked foods should also be eaten less, and regular eating smoked food will increase the incidence of esophageal cancer and stomach cancer.

(1) It is related to the amount of intake: the more you eat, the more carcinogens such as benzopyrene are ingested, so smoked products should not be used as daily food.

2) It is related to the smoking and roasting method: using charcoal fire to smoke and roast, each kilogram of meat can produce benzopyrene, and with pine wood smoking, each kilogram of red sausage can produce benzopyrene, so it is best to choose high-quality coke as the smoking fuel. In addition, the food should not be in direct contact with the fire during smoking, and the smoking time should not be too long, especially not burned.

3) Related to the type of food: the content of carcinogens in smoked meat products is more, 1kg of smoked mutton is equivalent to benzopyrene produced by 250 cigarettes, and starchy smoked and grilled foods, such as roasted white potatoes, bread, etc., contain less content.

Eating a small amount of smoked food can also be regarded as changing one's taste, but eating too much may also cause cancer.