Consuming smoked foods, such as smoked salmon, meat, or cheese, may increase the risk of some types of cancer due to chemicals created during the smoking process.
According to experts, smoking food is done by exposing it to wood smoke that burns in low-oxygen conditions. This process produces compounds known as polycyclic aromatic hydrocarbons (PAHs), which are considered carcinogenic. These particles are deposited in food and can be harmful if consumed in high quantities.
Studies have linked high levels of these substances to an increased risk of breast, prostate, and colon cancer. An analysis published in 2024 showed that smoked foods contained more PAHs than grilled foods, in some cases exceeding the limits recommended in the European Union.
Originally, smoking was used as a preservation method, but today it is used primarily for flavor. However, the higher temperatures used to create a stronger flavor produce even more harmful substances.
The risk is not limited to traditionally smoked foods. Artificial "smoky" flavors, used in products such as bacon-flavored chips, soups and sauces, also contain smoke-like compounds. For this reason, the European Union has announced measures to ban them.
The amount of harmful substances in food depends on several factors, such as smoking temperature, duration, type of wood, and fat content. Fattier foods, such as smoked meats, tend to contain more PAHs than fish.
However, the human body has mechanisms to break down some of these substances, although this depends on individual factors such as genetics and the immune system.
Experts recommend moderate consumption of smoked foods, avoiding frequent use to reduce the accumulation of harmful substances in the body. /GazetaExpress/
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