Smoked meat causing increased risk of Cancer in North East

smoked-meat

Smoked meats are associated with an increased risk for certain cancers like stomach cancer and nasopharyngeal cancer due to the presence of cancer causing substances called carcinogens.

Smoking is a well-known source of food contaminated caused by carcinogenic polycyclic aromatic hydrocarbons. Epidemiological studies indicates a correlation between the increased occurrence of cancer of the intestinal tract and the frequent intake of smoked foods.

A.Nandakumar, principal coordinator of National Cancer Registry Programme (NCRP) said unhealthy lifestyle choices and increased consumption of smoked meat and tobacco are to be blamed for increased cancer incidence rate in the North East.

Statistical analysis of the data gathered showed that people eating smoked meat were at up to nine times higher risk of developing cancer compared to people who did not have it on their diet.

This is not the first time smoked meat has been linked to cancer. The National Cancer Institute in the USA has linked barbequed or grilled meat to cancer. Coal or gas used to cook meat emits chemicals called polycyclic aromatic hydrocarbons (PAH) that adhere to meat. Laboratory tests show these substances can cause cancer in animals.

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