Smoking (cooking) - Health Risks

Health Risks

Evidence suggests that smoked foods may contain carcinogens. The smoking process contaminates food with polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens, so, in theory, consuming smoked food increases the risk of gastrointestinal cancer. Some studies have found a positive statistical correlation between intestinal tract cancer and the frequent intake of smoked foods. In one Hungarian longitudinal study, a district in which home-smoked meat was the predominant protein source consumed showed that the incidence of stomach cancer, relative to all other cancers, was nearly twice as high (47%–50%) as that of the general Hungarian population (29.9%).

Other sources, however, while agreeing that PAHs help cause cancer, note the dearth of research studies proving a strong correlation between the intake of smoked foods and increased cancer risk. The National Cancer Institute emphasizes that "population studies have not established a definitive link between ... cooked meats and cancer in humans," but suggests individuals reduce their exposure to PAHs.