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| Posted: Oct 2007 (Return to the original web page from this print version) |
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| Smoking is one of the methods to cook and preserve food. The food is exposed to the smoke from burning plant materials, most often wood. Common smoked foods include: |
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Common smoked food |
Remarks |
| 1. |
Fish |
e.g. salmon, kipper, haddock |
| 2. |
Meat |
e.g. ham, bacon, various sausages |
| 3. |
Barley malt |
It is smoked to make whisky and certain beer |
| 4. |
Certain cheese |
e.g. smoked gouda |
| 5. |
Lapsang souchong tea leaves |
They are smoked and dried over pine or cedar wood |
| 6. |
Certain fruits and vegetables |
e.g. prunes, paprika |
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| Smoked food is coated with a lot of cancer-causing substances. |
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| Take fresh fish and meat instead of smoked ones. |
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Carcinogens in Smoked Food |
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During smoking, the smoked food becomes impregnated with a lot of carcinogenic by-products of wood pyrolysis (decomposition at high temperature). |
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Incomplete combustion of wood or plant materials will result in a range of harmful chemicals, such as bacteriostatic phenolic compounds and polycyclic aromatic hydrocarbons etc. Many of them can cause cancer in human beings. |
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Previous studies have shown a strong association between consumption of smoked food and stomach cancer. |
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| Cooking Tips: |
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| 1. |
Do not eat smoked food. Take fresh ones where possible. |
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