The hazards of smoked food, the smoky treatment of food

Smoked food is food that is made by smoking. Generally, firewood, charcoal, and soot are used to smoke meat, fish, and tofu to form bacon, smoked fish, and smoked tofu. Barbecued food is also exposed to smoke, so its properties are similar to smoked food.

The barbecued pork and smoked sausages in southern provinces and cities, the smoked bacon and smoked fish in Hubei, Hunan and Sichuan, the roast mutton and roast beef in Xinjiang, and the popular barbecue lamb skewers in various cities today are all smoked foods or barbecue foods. Smoked foods contain a certain amount of benzopyrene. Benzopyrene is mainly caused by incomplete combustion of organic matter, in addition, benzopyrene in air, water and soil can also contaminate food through various ways.

Benzopyrene is a polycyclic aromatic hydrocarbon composed of five benzene rings that is readily absorbed from the intestines through food and water and distributed throughout the body. Benzopyrene has been shown to be carcinogenic to a variety of animals.

Oral administration of mice once mg of benzopyrene can induce forestomach tumors, 1 kg of feed containing 250 mg of benzopyrene can induce gastric tumors, and lung tumors and leukemia can also be induced by long feeding time. If fed this kind of feed for 1 day, the incidence of cancer is 0; Feeding for 2-4 days, the incidence of cancer is 10%; After feeding for 5 to 7 days, the incidence of cancer was 30% to 40%; 100% for 30 days. Rats were given 100 mg of benzopyrene orally at one time, and 8 out of 9 developed breast cancer.

In addition to rats and mice, guinea pigs, rabbits, ducks, monkeys, etc. can also induce tumors. There are also many epidemiological investigative reports on the relationship between human tumors and benzopyrene. The high incidence of gastric cancer in a region in western Hungary is believed to be related to the fact that residents in this region often eat homemade bacon containing more benzopyrene.

Since benzopyrene is carcinogenic to animals, we should pay great attention to it, and for the sake of everyone's health, we should eat less or no smoked food.

Smoke: Improve the antiseptic ability of food, so that the food gives out an attractive smoky taste.

2) Alcohols: they are carriers of volatile substances; (3) Organic acids: they have almost no effect on the flavor of smoked food, and only show a weak preservative effect when they accumulate on the surface to present high acidity;

4) Carbonyl compounds: they are an important reason for giving food a smoky taste;

5) Hydrocarbon compounds: irrelevant to the anti-corrosion and sensory of the product.

Some foods in life, such as bacon and sausages, may be smoked during the processing of food, and the smoked food will taste more fragrant, but this may have potential safety hazards, and it has been scientifically confirmed that smoked food is harmful to the body.

The dangers of smoked food should be avoided in the future.

First, in the production, whether it is sausage or bacon, for the taste, salt, pepper, fennel and other spices will be added to marinate, in order to preserve the salt will not be less, so the production of sausage bacon is very easy for people to consume excessive salt, when eating these foods, the most taste is salty, and when the human body consumes too much salt, it is easy to cause high blood pressure and even cancer.

The dangers of smoked food should be avoided in the future.

2. Lap-mei is generally not recommended to stir-fry, although the taste and flavor of stir-fried food will be very good, but this will make the excessive nitrite in lap-mei fat and salt can not be dissolved, and it can be matched with Houttuynia cordata, broccoli, celery and other vegetables when it is really needed to fry to neutralize the oil, and at the same time avoid adding edible oil and salt in the process of stir-frying, so as not to further increase the oil and salt, so as to minimize the production of non-beneficial human substances in the cooking process.

The dangers of smoked food should be avoided in the future.

3. There are many harmful chemicals such as incomplete combustion particles and tar in soot.

Guidance: If it does smoke strongly, don't eat it. If it is not smoked strongly, it will not have any special effect if you eat it.

Fourth, coffee contains micrograms, bread contains micrograms, and the rind of roasted piglets contains a lot of 3,4-phenobipyrene. At the same time, the amount of 3,4-benzopyrene contained in 1 kg of smoked lamb is equivalent to the amount of 3,4-benzopyrene produced in the combustion of 250 cigarettes.

5. In the process of smoking, due to heating and the action of aldehydes, acids and phenols, the protein on the surface of the food is denatured and a protein denaturing film is formed. On the outside of this membrane, there is another resin film formed by the reaction of formaldehyde and phenols. This two-layer film can not only prevent re-polluting microorganisms from entering the inside of the product, but also prevent the surface polluting microorganisms from obtaining water and nutrients from the inside of the product, so as to have a great anti-corrosion effect.

Roast duck, roast chicken, roast mutton, roast sweet potato, ham, smoked fish and other smoked and grilled foods have a special fragrance, which is a delicacy on the family table and banquet banquet, and many people like to eat it. However, from the perspective of health care, these foods should not be eaten more or often.

Smoked fish, meat, and burnt rice contain a chemical called polycyclic aromatic hydrocarbons. This compound contains the carcinogen 3,4 benzopyrene, which is produced during the process of smoking, burning, and burning, and the higher the temperature, the more it is produced.

Smoked foods also produce nitrite amine in the stomach, which is formed by secondary amines and nitrites under acidic conditions in the human stomach. There are many secondary amines, and the decomposition of protein in food can produce secondary amines, and nitrite is a "frequent customer" in food.

So, does the occasional smoked food cause cancer? Of course not. Because the formation of cancer depends on many factors.

For example, how well it is smoked, what other foods are eaten at the same time, what is the health of the individual, etc. However, one thing is certain: eating too much smoked and grilled food is easy to cause cancer.

Therefore, smoked and grilled food should not be eaten more often and often.

In addition, it should be noted that the content of 3,4 benzopyrene in food is related to the method, time and fuel of smoking.

Roasting a chicken thigh takes the same amount of tar as smoking 60 cigarettes.

Eat less barbecue food, and if you want to eat it, eat a few more pieces to protect yourself.

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