Benzopyrene is a typical carcinogen, and it is very carcinogenic. Benzopyrene can be formed in barbecue.
When barbecuing, the meat food is in a high temperature environment, and the fat is decomposed and dripped on the charcoal fire, and then the thermal polymerization reaction generated by coking is combined with protein in the meat, which will form benzopyrene.
The total amount of benzopyrene produced by food combustion is much higher than that without combustion. In addition, the content of benzopyrene on the barbecue iron tag is also very high.
Barbecue has a pickling process before roasting, as well as sheep essence and pig essence. Usually it is added. In the baking process, cumin, Chili powder, flavoring agent, etc. The curing process generally takes a long time to produce nitrosamines.
Nitrosamines will enter the body through the skin and digestive tract, and the induction effect of eating barbecue on gastric cancer is very clear. Especially those with gastritis, erosion and ulcer, eating barbecue is more vulnerable to carcinogens.