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Scientists reminded of the deadly dangers of charcoal-grilled meat
Last reviewed: 02.07.2025
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Scientists from China warn: smoke that forms when grilling meat on coals has an adverse effect on human health. Experts assessed the danger of carcinogens contained in smoke. As a result, it was found that the dominant amount of these substances penetrates the body through the skin (and not through the respiratory system, as many people think).
Experts claim that the combustion of coal releases polycyclic aromatic hydrocarbons. Such substances are dangerous to humans and can even cause gene mutations that lead to the development of cancerous processes in the body.
Scientists conducted an experiment involving twenty male participants aged 22-25. For over two hours, the volunteers cooked meat on a barbecue. Before the experiment, all participants had to give three urine samples, taken at certain intervals.
The volunteers were then divided into three groups. Only one group was allowed to eat cooked meat. In this way, the scientists tried to determine the effect of polycyclic hydrocarbons that entered the body with meat. Another group cooked meat without any means of protection against smoke. And only the third group used special compressed air respirators. At the end of the study, the participants again gave a urine sample.
The experts assessed the level of substances that are formed during the breakdown of polycyclic aromatic carbohydrates in urine. In addition, air samples collected during the experiment were analyzed. As expected, the participants who cooked and then ate fried meat received the highest amount of toxic components. But the participants who fried meat without protective equipment were no less dangerous. The scientists were surprised, but the toxic substances that penetrated the participants' bodies through the skin were even more dangerous than the toxins that were inhaled with the air. Therefore, even an accidental stay near a barbecue contributes to the development of oncological complications.
Experts advise all lovers of shashlik and barbecue: in order to reduce the negative impact of toxic substances that are released with smoke when frying meat, it is necessary to observe a number of preventive measures. The clothes of people near the barbecue should have long and thick sleeves. But even such protection, as scientists say, is temporary: when fabrics are saturated with smoke, the skin begins to receive even more carcinogenic components. Therefore, it is not enough to simply protect yourself with clothes: this clothing should be changed periodically. Only by observing the listed rules can you protect yourself to some extent from the dangerous effects of toxic compounds.
The experts' findings are described in the publication Environmental Science & Technology.
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