Is it harmful for people to eat roast duck?

Bacon, roast duck, sausage, mutton string, baked sweet potato, etc. These foods are really unique and appetizing. Many people like to eat them, but they should not eat more, because they are very harmful to human health. Smoked and roasted products are generally smoked and roasted directly with smoke after wood or other fuels are ignited. Smoke contains a strong carcinogen-benzopyrene, which is a polycyclic aromatic hydrocarbon composed of five benzene rings. When meat is cooked on wood or charcoal fire, the fat in the meat drops into the fuel to form smoke, which will produce benzopyrene. It is a strong carcinogen. In addition, protein food will undergo a "pyrolysis" process when cooking. Many pyrolysis products are mutagens, which can also induce cancer if ingested into human body. It can be seen that eating smoked fish, bacon, roasted meat, roasted goose, roast chicken and even smoked sausage and ham is not good for your health. There is a risk of cancer if you eat this food regularly. According to the research data, 10 children who often eat barbecue, smoked and pickled food before the age of 0 are three times more likely to develop cancer as adults. Investigation shows that kebabs contain 3,4-benzopyrene. This compound comes into contact with the gastric mucosa after entering the stomach with food, which constitutes a risk factor for gastric cancer. Someone injected 3,4-benzopyrene into animal cortex, causing skin cancer, and injected it into muscle, causing sarcoma. The dose was only 10 mg, and 85% mice developed gastric cancer. Some people use smoked mutton to raise mice, and 5 of 45 mice have malignant tumors. After 3-4 benzopyrene enters human body, it is transformed into pre-polycyclic aromatic hydrocarbons under the action of oxidase, which can combine with deoxyribonucleic acid, ribonucleic acid and protein in human cells, making normal cells abnormally cancerous. 1966, doctors found that people living in Iceland died of stomach cancer, accounting for more than 50% of all cancer deaths. They eat a lot of smoked food all year round, such as smoked mutton and smoked salmon. Seafarers in Iceland can often eat more fresh food in the harbor, and the incidence of cancer is relatively low. Residents engaged in fishery production along the Baltic Sea often eat smoked fish in large quantities, and the cancer mortality rate reaches 3 18/65438+ 10,000; The cancer mortality rate of residents engaged in agricultural production in this area is only 149/65438+ million, and the cancer mortality rate of digestive tract is 38/65438+ million. Japanese and China's Guiyang Huaxi area, people are also used to eating bacon and smoked fish, and the mortality rate of gastric cancer is high. Smoked fish, roasted rice flour and paste rice flour all contain polycyclic aromatic hydrocarbons. The higher the temperature of smoking, the more they produce. In addition, barbecue food will be contaminated by radioactive substances. Because radioactive elements often exist in fuel. The radioactivity contained in the fuel after combustion is enriched several times or even dozens of times in the fuel, which makes the food baked on the fire contaminated by radioactivity. After that, radioactivity will enter the human body with food, increasing the harm of radioactivity to the human body. According to scientific tests, baking with electricity and gas is relatively hygienic and safe. You should know that it takes time and labor to process smoked food. In order to achieve the goal of rapid production, some unscrupulous profiteers use a lot of smoked essence. At present, the sales of smoked semen products are very good, and the consumption is expanding. At present, the smoke flavors approved by the state include hawthorn core smoke flavors ⅰ and ⅱ. At that time, a lot of work was done to track their safety and see if they contained carcinogens. But now in the market, in addition to these two products, as long as they can produce smoke, businesses are using them. There are great hidden dangers in this, and many ingredients will produce carcinogens if they are not handled well. The state-approved flavors I and II for hawthorn core cigarettes have strict quality standards, including temperature. When hawthorn kernel is heated in a container, the smoke-like liquid will be produced when the temperature rises to a certain height. If the temperature is too high and the time is too long, harmful substances will be produced. So for the sake of health, it is better to eat less smoked and grilled food.