Scientists recalled the mortal danger of fried meat on coals
Last reviewed: 23.04.2024
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Scientists from China warn: smoke, which is formed when frying meat on coals, has an adverse effect on human health. Experts assessed the risk of carcinogens contained in the 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 think).
Specialists say that polycyclic aromatic hydrocarbons are released during coal combustion. Such substances are dangerous for humans and even capable of causing gene mutations that lead to the development of cancer processes in the body.
Scientists conducted an experiment in which twenty male participants aged 22-25 took part. For more than two hours, volunteers cooked meat for barbecue. Before the experiment, all participants had to pass three urine tests taken at regular intervals.
Then the volunteers were divided into three groups. Only one of the groups was allowed to use cooked meat. In this way, scientists tried to determine the effect of polycyclic hydrocarbons, which entered the body with meat. Another group cooked meat without any smoke protection. And only the third group used special respirators in compressed air. At the end of the study, the participants again passed the urine test.
Experts evaluated the level of substances that are formed during the decay of polycyclic aromatic carbohydrates in urine. In addition, air samples that were collected during the experiment were analyzed. As one would expect, the greatest number of toxic components was given to participants who cooked and then consumed roasted meat. But the participants who roasted meat without means of protection were not less dangerous. The scientists were surprised, but the toxic substances that penetrated the participants through the skin were even more dangerous than the toxins that were inhaled with air. Therefore, even an occasional stay near the brazier contributes to the development of cancer complications.
Experts advise all lovers of barbecue and shish kebab: in order to reduce the negative impact of toxic substances that stand out with smoke when frying meat, you need to comply with a number of preventive measures. Clothing of people near the barbecue should have long and tight sleeves. But even such protection, according to scientists, is of a temporary nature: when the tissues are soaked with smoke, the skin covers begin to receive an even greater amount of carcinogenic components. Therefore, it's not enough just to protect yourself with clothes: these clothes should be changed periodically. Only if these rules are observed can some extent be protected from the dangerous effects of toxic compounds.
Conclusions of specialists are described in the publication of Environmental Science & Technology.
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