Benefits of Smoking – Fish and Meat ! www.eats.ng
On Cancer Risks of Smoked or Grilled Meats
What are the disadvantages of smoking fish?
This means that you should be careful about your sodium intake if you consume smoked fish regularly. Too much sodium is associated with an increased risk of gastrointestinal problems, including cancer. Certain foodborne diseases are associated with smoked fish, especially cold-smoked fish.
a registered dietitian, suggests limiting consumption of smoked and cured fish, enjoying it as an occasional treat versus eating it every day, for the same reasons that you should limit processed meats. She notes that the processing itself appears to be the underlying issue when it comes to cancer risk
Is it good to eat smoked fish everyday?
Yes, smoked fish can be salty, as it is cured in salt. However, we recommend consuming it in moderation as with all good things in life. Replacing less heart healthy foods like red meat with more fish could help improve your heart health, so give it a try
What are the benefits of smoked fish?
What Are the Benefits of Eating Smoked Food? – Weald Smokery
Smoked fish, in particular, is rich in nutrients like omega-3 fatty acids, whilst many smoked meats have a high iron content. The smoking process often avoids many of the pitfalls which other types of meat-cooking experience with oils, fats and sauces. And this can make it a very low-fat cooking process.
Who should not eat smoked fish?
Smoked fish poses a risk of a dangerous bacterial infection if consumed past its best, and health chiefs say it could be devastating. If you are pregnant, have a condition like diabetes, or are an elderly person, then it is advised you you should be swerving this popular sandwich filling and posh breakfast topping.
Few things say summer like a juicy steak or a burger hot off the grill. But does indulging in red meat, especially grilled or smoked meats, come with an increased risk of developing cancer?
“Higher levels of consumption of red meat has been linked to several chronic diseases. And there is convincing evidence of an association between colorectal cancer risk and higher intakes of red meat,” said Dr. Kathleen Egan, an epidemiologist at Moffitt Cancer Center.
A recent pooled analysis of 19 prospective studies found about a 25% higher risk of colon cancer comparing the highest and lowest levels of beef intake. The same studies did not show an increased association of cancer with chicken and fish. Egan says the mechanism explaining why red meat may be associated with increased colon cancer risk is unknown. “It may relate to heme iron in red meat which can damage DNA, or the way red meat is cooked or preserved,” she said.
Cooking meat at high temperatures by grilling or frying could potentially elevate the risk, but a definite conclusion on this is still up for debate. The grilling and smoking processes that give meats that charred appearance and smoky flavor generate some potentially cancer-causing compounds in the food. Charred, blackened areas of the meat – particularly well-done cuts – contain heterocyclic aromatic amines. And smoke contains polycyclic aromatic hydrocarbons that can cling to the surface of the meat.
Processed red meats, such as ham, sausages, bacon and hot dogs, undergo treatments like curing, smoking or the use of chemical preservatives and additives to improve shelf life and/or taste. The problem is those processes introduce N-nitroso compounds, which some studies have found to be linked to cancer risk.
So, what are your best bets for safer summer grilling?
Keep that grill surface clean and use aluminum foil to avoid smoky flare-ups
Skip the lighter fluid, if possible
Choose thinner cuts of meat that will cook faster
Trim any fat that can drip and produce more smoke
Pass on the “burnt ends” – discard any charred, blackened areas
When it comes to red meat, don’t cook until it’s well-done
Or skip the meaty risks and give the fresh fruits and veggies of summer a turn!
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