“Grill” food risks “cancer” even just inhaling smoke - near the stove
Research has shown that “ carcinogens ” present in the smoke from grilling food on the stove can enter the body even if we pick up the smoke near the stove.
The research found that If we eat grilled food in front of the stove that we grill ourselves We may be exposed to carcinogens through the ingestion of food, smoke inhalation, and absorption through the skin.
The research team in Guangzhou, China, summed up the results of a combination of data from trials with 20 volunteers divided into three groups. 2 Just inhaling the smoke and receiving the smoke through the skin. Group 3 received the smoke through the skin only. And perform a carcinogen detection after the experiment It was found that those who ate grilled food were most at risk of carcinogenic exposure. But followed by a group that received smoke through the skin. And the last thing is the group that inhales the smoke.
Assoc. Prof. Dr. Kaew Kangsadarn Amphai and Monruedee Sookprasarsap from the Institute of Nutrition, Mahidol University, said the carcinogenic substance commonly found in grilled food was polycyclic aromatic hydrocarbon, a toxin called PAH (polycyclic aromatic hydrocarbon). With the resulting smoke, incense smoke, cigarette smoke, factory smoke and other fumes caused by incomplete combustion.
This substance is caused by dripping fat in meat. On the shoot while the heat is low And when the air is limited causing incomplete combustion Therefore, the smoke containing the PAH material drifted off Up to the food surface This passenger is abundant in the scorched area of that grilled food.
From what many people think Eating charred grilled food Will increase the risk of exposure to carcinogens, but alone But in fact When the carcinogens are in the smoke So if we inhale the smoke Or even just standing or sitting near the stove while grilling food. We can get carcinogens as well.
Eat grilled food as safe as possible against carcinogens.
Actually, not eating grilled food Or eat as little as possible This is probably the best solution for reducing the risk of carcinogenicity from grilled foods. But if still wanting to eat some grilled food Can reduce the risk of dangers from carcinogens as follows
- Choose lean meats for cooking. Or cut out as much fat as possible Before grilling
- Cook the meat before grilling, such as boiling, blanching, or microwaving. To reduce the occurrence of PAHs while grilling
- Stay as far away from the grill as possible.
- Use a smokeless electric stove. That can control the heat level precisely Reduce the risk more than a charcoal stove
- If you have to grill on the charcoal grill Choose charcoal rather than finely ground charcoal. Or it could be a solid wood firewood. So that the combustion process takes place slowly
- Bringing meat or other foods Wrap banana leaves before grilling. Will reduce the amount of fat that will flow down to the charcoal Can reduce the carcinogenic substances that occur during the grilling process.
- When to eat grilled food The charred portion should be cut off as much as possible before eating.
- After cooking the grill Should change clothes contaminated with smoke. And take a shower immediately
