Cancer from the grill
Grilling is a very popular way of cooking. From the beginning of May to the end of September, Poles devote about 100 hours to this activity, not always realizing that this pleasant form of spending time can negatively affect their health. We are talking not only about the potential harmfulness of grilled dishes, but also about the vapors that the party participants inhale, and above all about the person controlling the device. Scientists have investigated what chemicals are contained in the aromatic smoke hanging over the grill.
Artur Badida (Faculty of Construction Installations, Hydraulic Engineering and Environmental Engineering, Warsaw Polytechnic University), Kamila Widziewicz (Institute of Environmental Engineering of the Polish Academy of Sciences), Violetta Rogula-Kozlovska (Main School of Fire Service and Institute of Environmental Engineering of the Polish Academy of Sciences), Grzegorz Majewski (Faculty of Civil Engineering and Environmental Engineering SGGW), Isabela Yurechko (Institute of Environmental Engineering of the Polish Academy of Sciences) investigated the content of smoke rising above the grill, depending on the type of device and the type of fuel used, both when the grill was empty and when the food was on it. The aim of the study was to determine whether the use of a grill can increase the risk of cancer. The samples obtained were tested for the presence of 16 polycyclic aromatic hydrocarbons, many of which have been shown to have carcinogenic effects on the human body, and their doses, which in the form of smoke from the grill enter the human body.
Gas, coal or briquettes?
The study was conducted on three types of barbecue equipment using different types of fuel: gas, pieces of coal, charcoal briquettes. It was also checked what effect the location of the smoke on the grill has on the smoke (pork and meat were used for the test). Using special devices, air was sucked in next to the grill, and then the samples obtained were tested in the laboratory for the presence and content of very fine dust particles that can penetrate deep parts of the respiratory system and even enter the circulatory system.
In the case of an empty grate, the largest amount of harmful substances was released during the combustion of charcoal briquettes, slightly higher results were achieved on a charcoal grill. None of the pollutants tested were detected on the gas grill.
The position of pork and sausages on the grill had a significant impact on the results obtained. The amount of impurities has increased significantly. The worst results were obtained when cooking on a charcoal grill; it wasn't much better with a briquette grill.A small amount of the tested substances was also detected on the liquefied gas device.
Where do these inconsistencies come from? "Firstly, the burning of fat during the melting of meat causes the formation of polycyclic aromatic hydrocarbons. Consequently, small amounts of impurities (PM2.5 dust) also appeared when using a gas grill. The amount of PAH released from food mainly depends on the temperature of the heat treatment. This is the lowest indicator for gas appliances and the highest when charcoal is used as fuel. That is why the most harmful substances are released during the processing of meat on a charcoal grill. In this comparison, the preparation of the product using a wood briquette was slightly better - although the fuel itself contains the most harmful substances compared to the other two, due to combustion at a lower temperature, the smoke contains slightly less tested impurities than in the case of coal burning," says Prof. Grzegorz Majewski.
Dose makes poison
However, does inhaling aromatic smoke from charcoal or a charcoal grill bring health? Assuming that the grilling season in Poland lasts from the beginning of May to the end of September, mainly on weekends, we cook the air statically from 20 to 40 times. A typical barbecue lasts from 2 to 5 hours. Assuming that the grill is served by adults (20-70 years old), it can be estimated that the statistical Kowalski will spend about 6,000 on the grill in his life. hours (30 days x 4 hours x 50 years). Calculations of scientists show that at this time the amount of carcinogenic substances from the grill will reach his lungs, which significantly increases the risk of cancer, as well as asthma and other respiratory diseases. https://estrelabet-brazil.com/
Artur Badida (Faculty of Construction Installations, Hydraulic Engineering and Environmental Engineering, Warsaw Polytechnic University), Kamila Widziewicz (Institute of Environmental Engineering of the Polish Academy of Sciences), Violetta Rogula-Kozlovska (Main School of Fire Service and Institute of Environmental Engineering of the Polish Academy of Sciences), Grzegorz Majewski (Faculty of Civil Engineering and Environmental Engineering SGGW), Isabela Yurechko (Institute of Environmental Engineering of the Polish Academy of Sciences) investigated the content of smoke rising above the grill, depending on the type of device and the type of fuel used, both when the grill was empty and when the food was on it. The aim of the study was to determine whether the use of a grill can increase the risk of cancer. The samples obtained were tested for the presence of 16 polycyclic aromatic hydrocarbons, many of which have been shown to have carcinogenic effects on the human body, and their doses, which in the form of smoke from the grill enter the human body.
Gas, coal or briquettes?
The study was conducted on three types of barbecue equipment using different types of fuel: gas, pieces of coal, charcoal briquettes. It was also checked what effect the location of the smoke on the grill has on the smoke (pork and meat were used for the test). Using special devices, air was sucked in next to the grill, and then the samples obtained were tested in the laboratory for the presence and content of very fine dust particles that can penetrate deep parts of the respiratory system and even enter the circulatory system.
In the case of an empty grate, the largest amount of harmful substances was released during the combustion of charcoal briquettes, slightly higher results were achieved on a charcoal grill. None of the pollutants tested were detected on the gas grill.
The position of pork and sausages on the grill had a significant impact on the results obtained. The amount of impurities has increased significantly. The worst results were obtained when cooking on a charcoal grill; it wasn't much better with a briquette grill.A small amount of the tested substances was also detected on the liquefied gas device.
Where do these inconsistencies come from? "Firstly, the burning of fat during the melting of meat causes the formation of polycyclic aromatic hydrocarbons. Consequently, small amounts of impurities (PM2.5 dust) also appeared when using a gas grill. The amount of PAH released from food mainly depends on the temperature of the heat treatment. This is the lowest indicator for gas appliances and the highest when charcoal is used as fuel. That is why the most harmful substances are released during the processing of meat on a charcoal grill. In this comparison, the preparation of the product using a wood briquette was slightly better - although the fuel itself contains the most harmful substances compared to the other two, due to combustion at a lower temperature, the smoke contains slightly less tested impurities than in the case of coal burning," says Prof. Grzegorz Majewski.
Dose makes poison
However, does inhaling aromatic smoke from charcoal or a charcoal grill bring health? Assuming that the grilling season in Poland lasts from the beginning of May to the end of September, mainly on weekends, we cook the air statically from 20 to 40 times. A typical barbecue lasts from 2 to 5 hours. Assuming that the grill is served by adults (20-70 years old), it can be estimated that the statistical Kowalski will spend about 6,000 on the grill in his life. hours (30 days x 4 hours x 50 years). Calculations of scientists show that at this time the amount of carcinogenic substances from the grill will reach his lungs, which significantly increases the risk of cancer, as well as asthma and other respiratory diseases. https://estrelabet-brazil.com/
