The CDC cites polycyclic aromatic
hydrocarbons, PAHs, as “reasonably anticipated” carcinogens as they have been
found to create dermal, hepatic, and immunological diseases after
exposure. PAHs represent a group of over
100 different chemicals that are formed during incomplete burning of coal, oil,
gas, garbage, or other organic substances like tobacco or charbroiled
meat. A study done in 2012 showed that
people in the work force who were exposed to PAHs had an increased risk of
developing lung cancer than those without exposure, but only very high exposure
rates showed a development of cancer.
Maybe my love of grilled meat
persuades me, but PAHs do not present enough danger to be number one on the
chemicals to be eradicated list because other carcinogens present a higher
risk. Public health programs are already
in place to end smoking, and green energy programs are trying to move away from
coal, oil, and gasoline. Grilling
usually takes place in warm months, which limits the population’s
exposure. Because the world is already
showing a trend of moving away from the causers of PAHs, we should focus on
chemicals that present a higher risk.
When I was little, my mom always told me not to eat burnt food, and i guess this is why! It's so weird to think that food that we cook in our own homes could really be produced by simply grilling.
ReplyDeleteI agree Mar grilled food is too delicious to abandon my charred delicious steaks in the summer months. I haven't found any of the chemicals i have read about yet incredibly fear causing. I feel like this book obsesses over studies that show only high exposures of chemicals.
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