Be careful with smoked and roasted food!

Originally, the custom of smoking food responded to a need for preservation of perishable products. The antiseptic properties of smoke, heat and drying on food were used to hinder the viability of microbial species.

Another popular culinary option is grilled roast, in which the food is subjected to the action of a direct heat source, without utensils or intermediate elements, except, of course, the essential grill. This is, for sure, the oldest cooking system.

Smoked and roasted foods contain dangerous hydrocarbons

Both smoked and grilled foods present some compounds called Polycyclic Aromatic Hydrocarbons (PAHs), with potential negative effects on health. They are formed during the incomplete combustion of coal, oils, gases, wood, household waste and, in general, substances of organic origin.

The rate of PAH formation depends on the combustion conditions. if it generates lots of black smoke will lead to a higher amount of PAH per mass of product.

There are more than one hundred types of PAH but only twenty have been identified as dangerous to health. Some are carcinogenic.

1. What are benzopyrenes?

Benzopyrenes are a group of substances derived from benzene and are within the group of PAHs. The main one is alphabenzopyrene, which is used as a marker of exposure. Once inside the body, it undergoes bioactivation and becomes a toxic capable of altering cellular DNA.

2. How are they metabolized?

Although most food safety agencies emphasize that the risk to human health is low, they do establish recommendations for avoid high consumption and continued PAH.

However, it must be taken into account that the body has mechanisms to prevent the accumulation of these substances: most of them are eliminated within a few days of their absorption, especially through urine and feces.

In addition, in the diet itself there are foods that provide substances with anticancer capacity, so a varied and balanced diet decreases the damage that any toxin can cause. If, in addition, you don’t smoke, the negative effects of PAHs are greatly reduced.

3. How do PAHs affect health?

PAHs are considered potential carcinogens. They can also affect the immune and cardiovascular systems. The risks assessed from food intake are low, except if they are consumed in excess, but in this case the fact that the diet is usually not very varied also has an influence. They abound in coffee, grilled meats, roasted nuts and smoked fish.

4. Why are some foods smoked?

At present, the treatment by smoking seeks to give the food a difference in taste, aroma and color. There are legal controls on the type of smoke and application techniques.

5. Should you moderate your consumption?

Animal studies have shown the carcinogenic effect of some compounds produced during smoking. Although the dangers to human health are uncertain, maximum limits have been established of PAH in commercialized foods and a moderate consumption is recommended.

6. What does the current health regulations say?

The health regulations establish the prohibition of using resinous woods for smoking (with the exception of fir) and other fuels that could imply a final deposit of soot or waste materials in the food, or toxic substances that could be released from its combustion.

7. What happens when grilling?

Very high temperatures are reached in the food, which creates structural changes and chemical reactions. The combustion of wood or coal generates PAHs that can contaminate food. Meats well done or cooked on the grill present higher levels than with softer cooking.

To reduce the formation of PAH substances, it is advisable not to overcook food and reduce grill time. It is also recommended to avoid dripping animal fats on the embers and reject or remove the charred parts due to high temperatures.

8. Is it better to grill with charcoal?

The suitable fuel is charcoal, since it allows to obtain a sufficient base of heat without flames. The distance between the bed of embers and the cooked food is very important, which in turn is conditioned by the thickness of the piece. It is desirable to achieve good cooking without charring the surface.

9. Are there other sources of polycyclic aromatic hydrocarbons?

In addition to those of natural origin, PAHs are formed during the incomplete combustion of oil and its derivatives, and during the combustion of organic matter (coal, wood, tobacco or vegetation in general). Thus, PAHs are produced by planes, cars, ships, certain industries and domestic heating.