It's already midsummer. When it comes to the most popular food in summer, it must be barbecue. When the weather is fine, it can be called a great pleasure in life to make an appointment with three or five friends, have a picnic outdoors or have a barbecue and chat at a roadside stall. However, the health hazards of barbecue are also well known. From September, 2065438 to September, 2008, a research result published in American Journal of Respiratory and Critical Care Medicine said that the possibility of developing lung diseases such as pneumonia and asthma will increase by 40% ~ 60% if you often eat food barbecued on open fire or charcoal. Judging from this data, eating barbecue is as dangerous as smoking. So, how should we choose between food and health? What are the health risks of barbecue? & gt& gt& gt& gt increase the risk of digestive tract infection. The temperature is high in summer, and meat ingredients are easy to breed bacteria. Deteriorated meat is often difficult to detect after baking and seasoning. Once bacteria break through the human immune barrier, they can cause diarrhea for a short time, acute gastroenteritis for several days, even dehydration and metabolic acidosis, and need hospitalization. Helicobacter pylori (HP) infection is one of the main causes of gastropathy such as gastritis and gastric ulcer. The latest statistics show that the infection rate of Helicobacter pylori in our population is nearly 60%, which is closely related to our eating habits, and barbecue will just increase the chance of Helicobacter pylori infection. In addition to bacterial infections, unsanitary ingredients can also cause parasitic infections. Such as amoeba infection and Giardia infection can cause diarrhea and bloody stool. If you eat "rice pork" with parasitic cysts, you may suffer from taenia solium and even cerebral cysticercosis, which will eventually lead to serious consequences. & gt& gt& gt& gt Meat, seafood, animal offal and beer that induce gout-these frequent visitors on the barbecue table have one thing in common: they are all high-purine foods. Excessive intake of purine will lead to hyperuricemia, and excessive urate will precipitate in the form of crystals and deposit in the joint cavity, causing acute arthritis. In summer, orthopedic clinics and endocrinology clinics often receive many patients with gout attacks and unbearable joint pain after enjoying barbecue meals. No wonder some doctors call seafood barbecue and beer "gout package". & gt& gt& gt& gt Increase the risk of cancer Meat will produce a toxic substance called benzopyrene after being roasted with an open flame. Benzopyrene is a clear carcinogen, and its carcinogenic effect is far stronger than aflatoxin produced by moldy food. In addition, many meat ingredients have a pickling process before barbecue, which will produce nitrosamines. Nitrosamines are also a common carcinogen. For example, the content of nitrosamines in pickles is much higher than that in fresh vegetables. Although the curing time of barbecue is short, its harm is no less than curing pickles. & gt& gt& gt& gt Barbecue foods that increase the risk of obesity are usually high in calories and fat. The delicious barbecue and the atmosphere on the dining table can easily make people inadvertently consume too much calories and fat, which not only increases the burden of visceral metabolism, but also leads to obesity. Needless to say, many people are concerned about the effect of obesity on appearance. However, it is worth noting that obesity is a risk factor for many chronic diseases, such as hypertension, diabetes, Alzheimer's disease and so on. Although eating too much barbecue has so many hazards, what should I do if I still can't control my mouth? Then we can only satisfy our appetite and reduce the harm caused by barbecue as much as possible. Next, I will share these suggestions with you, so be sure to collect them well ~ How to reduce the harm caused by barbecue? & gt& gt& gt& gt The ingredients are fresh, low in fat and balanced in nutrition, so as to ensure the freshness of the ingredients as much as possible. If possible, you can bring your own ingredients or choose a barbecue restaurant with better sanitary conditions. In meat, mutton, beef and chicken have less fat than pork. Eat less seafood (especially frozen) and reduce purine intake. Processed meat products such as bacon, sausage and fish balls often contain pigments and food additives, which should also be reduced appropriately. Mix potatoes, sweet potatoes, onions, green peppers, eggplant, carrots and other vegetables to supplement dietary fiber and vitamins. & gt& gt& gt& gt don't go with beer. As mentioned above, beer with seafood can lead to uric acid increase and even gout, so beer is not a perfect partner for barbecue. In contrast, barley tea and sour plum soup are more suitable for barbecue, while carrot juice, apple juice, watermelon juice and other drinks that can supplement water and vitamins are also good choices. & gt& gt& gt& gt Reduce the use of seasonings. Various condiments are often added to barbecue food during cooking. Many people use dip in the process of eating, so it is easy to eat too much salt when eating barbecue. In fact, the ingredients marinated during barbecue do not need to be seasoned. Barbecue sauce can be properly diluted with water, which is also beneficial to uniform taste. & gt& gt& gt& gt less charcoal, more electric charcoal. During the intense barbecue, the fat in the meat will drop on the charcoal fire, and the smoke produced by burning the fat contains carcinogens such as benzopyrene, which will attach to the food with the oil smoke, increasing the harm of barbecue to the human body. Therefore, it is more recommended to use an electric baking pan or wrap the ingredients in tin foil for baking. When using an open flame, slow fire should also be used to remove the oil fume and the burnt part in time to minimize the harm to human body. Are you a little relieved after reading the above suggestions? Finally, you can eat barbecue freely? Then you are wrong. The above methods shared with you can only reduce the harm caused by barbecue as much as possible, but can't be completely avoided. So although barbecue is delicious, it is better to eat less. Patients who already have gastrointestinal diseases or gout should avoid eating barbecue. If you have to eat, you should also choose a formal restaurant, and don't eat barbecue in the open air or in the barbecue stalls of mobile vendors. In case of abdominal pain, diarrhea, nausea and vomiting, you should seek medical attention immediately. The above is a little knowledge about barbecue. I hope everyone can take care of themselves while enjoying the delicious food. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.