Bacon, smoked fish, smoked eggs, smoked dried tofu and fried and other burnt food, has been listed by scientists around the world as carcinogenic food.

The content of benzopyrene in burnt food is 10 to 20 times higher than that of ordinary food. Studies have shown that grilling and deep-frying of food can lead to the production of benzo(a)pyrene. On the one hand, food in the high temperature pyrolysis process will produce the chemical; on the other hand, cooking oil and fuel release of benzo(a)pyrene, can be adhered to the food in the process of processing. Cooking oil boiled for too long or repeatedly heated and repeatedly heated and repeatedly heated and repeatedly heated and fish and other meals overheated to paste will increase the level of benzo(a)pyrene. The already charred surface of smoked food, coupled with the large number of smoke particles adhering to it, makes the amount of benzo(a)pyrene surprisingly large. Benzo(a)pyrene is a pervasive carcinogen, which acts on the human body, easily cause stomach cancer, lung cancer, but also can induce laryngeal cancer, nasopharyngeal cancer, oral cancer, esophageal cancer, etc. under certain conditions

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