What harm does eating barbecue takeout often do to human body?

Although barbecue is one of the traditional cooking techniques, it is not a healthy way to eat. Pay attention to the following questions when eating barbecue.

(1) is not healthy/increases the risk of cancer.

A lot of smoke will be produced during the barbecue, and the harm of inhaling these smoke is no less than smoking. Therefore, when barbecuing, you can choose the upper air outlet or a restaurant with smoking equipment to reduce the harm of smoke to the human body. In Maillard reaction, nucleic acids and most amino acids in meat are decomposed by heat to produce gene mutation substances, which may lead to cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer.

(2) Barbecue food is not good for the stomach.

In addition to some harmful substances that may be produced in the barbecue process, cumin, salt and pepper and other spicy ingredients will be added in the barbecue process, which is spicy and irritating, which is not conducive to gastrointestinal digestion, and may even damage the digestive tract, which is not conducive to health.

(3) Barbecue food is easy to be infected with parasites

In the process of barbecue, it is likely that the surface is burnt, but the inside is not cooked. For fresh food such as meat, some pathogens or parasites that may follow have not been completely eliminated. There is a high risk of parasitic diseases after eating.

(4) Barbecue food has a heavy taste and a heavy burden on the kidneys.

Barbecue foods have a heavy taste, and the dip in pickled and imported foods generally has a high salt content. After these foods enter the human body, they will increase the burden on the kidneys.

(5) Eating barbecue for a long time is not conducive to nutrient absorption.

During the barbecue of meat and other foods, "Maillard reaction" will occur. With the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of the three. Moreover, because the meat is directly barbecued at high temperature, the decomposed fat drops on the charcoal fire, and the thermal polymerization reaction generated by the coking of food fat combines with the protein in the meat, which will produce a highly carcinogenic substance called benzopyrene and attach to the food surface. However, long-term consumption of a large number of barbecue foods contaminated with benzopyrene will cause carcinogens to accumulate in the body, which may induce gastric cancer and intestinal cancer.