The hazards of barbecue food mainly include the following aspects: 1. Reduced protein utilization: When meat is grilled in the oven, vitamins and amino acids are destroyed, and protein is denatured, seriously affecting the intake of these nutrients. 2． Hidden carcinogens: In the Maillard reaction, the nucleic acids in meat react with most amino acids to produce genetic mutation substances when heated and decomposed. These genetic mutation substances may lead to the occurrence of cancer. 3. Easily infected with parasites: Grilled food is charred on the outside and tender on the inside, and some meat is not yet cooked on the inside. If the meat is substandard, eaters may be infected with parasites, posing hidden dangers. After grilling, the nature of the food tends to be hot. In addition, cumin, pepper, chili pepper and other condiments are hot ingredients, which are very spicy and exciting. They will greatly stimulate gastrointestinal peristalsis and secretion of digestive juices, and may damage the mucosa of the digestive tract. It will also affect the balance of the body.