Public well being authorities recommend lowering the danger by avoiding overly browning starchy meals or meats when frying, baking, toasting or roasting them. Research has shown that grilling, barbecuing and smoking meat and fish will increase ranges of carcinogenic polycyclic fragrant hydrocarbons . In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of food plan – most consumption comes from cereals, oils and fats. However, in the US, grilled/barbecued meat is the second highest contributor of the mean daily intake of a known PAH carcinogen benzopyrene at 21% after ‘bread, cereal and grain’ at 29%.
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