1. After barbecue, the nature of food tends to be hot and dry. In addition, the use of various condiments, such as Cumin, Zanthoxylum bungeanum, Capsicum, etc., are spicy ingredients, which are very spicy and irritating, and will greatly stimulate gastrointestinal peristalsis and secretion of digestive juice, which may damage the mucosa of digestive tract, affect the physical balance, and make people get angry. 2. It is easy to be infected with parasites: the barbecue food is tender outside, and some meat is not cooked enough, even raw. If uncooked raw meat is unqualified meat, such as rice and pork, consumers may be infected with parasites and bury the hidden danger of cerebral cysticercosis. 3. Carcinogenic substances are hidden: nucleic acids in meat are heated and decomposed with most amino acids in Maillard reaction, which may cause cancer. In addition, in the barbecue environment, some carcinogens will enter the human body through the skin, respiratory tract, digestive tract and other ways to induce cancer. 4. Decreased utilization rate of protein: Maillard reaction will occur during barbecue. When meat is barbecued in the stove, it will give off an attractive fragrance. However, with the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of vitamins, protein and amino acids. Therefore, long-term consumption of barbecue foods will affect the utilization of the above substances.