Charcoal fire causes cancer! The barbecue should be ventilated and stainless steel

Barbecuing during the Mid-Autumn Festival has become a folk activity. Toxicology experts remind us that charcoal fire may produce carcinogens such as polycyclic aromatic hydrocarbons (PAHs). We should pay attention to three major risks to avoid excessive intake of these carcinogens.

Professor Li Junzhang reminded that charcoal fire may produce the carcinogen "polycyclic aromatic hydrocarbons" (PAHs). Barbecue should be grilled in a ventilated place and it is best not to grill food directly on the wire mesh to avoid excessive intake of this carcinogen. (Photography by Huang Zhiwen)

The Department of Health held a press conference today (the 26th) in conjunction with the Mid-Autumn Festival, and invited Li Junzhang, director of the Environmental Protection and Safety and Health Center of National Cheng Kung University, to explain the impact of charcoal fire on health. He said that one of the risks is that charcoal burning is an incomplete combustion, so there will be a lot of smoke when the fire is lit, which contains the carcinogen "polycyclic aromatic hydrocarbons", so barbecue must be done in a well-ventilated place.

In addition, Professor Li Junzhang recommends that when grilling, try not to use wire mesh, but use stainless steel iron plates to avoid the "polycyclic aromatic hydrocarbons" produced by charcoal fire remaining on the food. If you must use wire mesh to grill meat, he recommends wrapping the mesh with aluminum foil or tin foil to prevent the food from coming into direct contact with the charcoal.

In addition, when grilling foods such as meat, the protein will denature, and this carcinogen will be produced if it is accidentally burnt. Therefore, Professor Li Junzhang recommends that the burnt parts of food should be removed as much as possible and not eaten.