Hazards of eating barbecue

The health hazards of barbecue food mainly include the following aspects:

1. Reduced protein utilization: During the barbecue process , a "Maillard reaction" will occur. As the fragrance dissipates, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, seriously affecting the intake of the three. Therefore, eating barbecue will affect the utilization of the above substances.

2. Carcinogenesis: In the Maillard reaction, the nucleic acids in meat and most amino acids produce genetic mutation substances when they are heated and decomposed. These substances may cause cancer. In addition, in the barbecue environment, some carcinogens may enter the human body through the skin, respiratory tract, digestive tract and other channels and induce cancer.

It is understood that because the meat is grilled directly at high temperatures, the decomposed fat drips on the charcoal fire, and the thermal polymerization reaction caused by the coking of the food fat combines with the protein in the meat to produce a substance called benzene. Pyrene is a highly carcinogenic substance that adheres to food surfaces. Some people have measured that the content of phenypyrene in the burnt chips adhered to the iron skewers used for barbecue is as high as 125 micrograms per kilogram. During the peak period of human flow, it not only harms the eaters, but also the people passing by.

Induce gastric cancer and intestinal cancer

Experts explained that if people like to eat barbecue food contaminated with benzopyrene, carcinogens will accumulate in the body and may induce gastric and intestinal cancer. Danger.

At the same time, there is another carcinogen-nitrosamines in barbecue food. Nitrosamines are easily produced during the marinating process before grilling the meat skewers