New trends is barbecuing, grilling and smoked food that is much dangerous and causes different cancers. As no clear carcinogenic and/or mutagenic agents have been seen with good journal papers. if someone knows please send some important published papers. Thanks
Hello Abdul Malik,
The attached articles may provide some important information for you.
Hello Abdul Malik... Eating any diet high in smoked, cured, or salted meat, Chicken, fish..etc., prepared by the process of barbecuing, grilling and smoking has been shown to be a risk factor in stomach cancer. In addition to excessive sugar and salt exposure, smoking can directly create compounds known to have long-term health consequences, namely polycyclic aromatic hydrocarbons, or PAHs, many of which are known or suspected carcinogens.
Hi Abdul Malik! Smoke usually contains some mixture of Nitrogen Oxides, albeit a very small quantity. NO2 can react with myoglobin in meat (assuming no nitrites have been added previously), to form nitrites/nitrates.
In addition to PAHs, heterocyclic amines can also be formed when cooking/grilling meat at high temperatures due to condensation of creatinine with aminoacids. This is especially true of charring meat.
https://ntp.niehs.nih.gov/ntp/roc/content/profiles/heterocyclicamines.pdf
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