Smoked Cheeses Found to Contain Harmful PAHs, Lacking Federal Guidelines
A recent discovery reveals that smoked cheeses contain high levels of harmful polycyclic aromatic hydrocarbons (PAHs), particularly in the rind. This raises concerns, as there are no federal guidelines on safe consumption levels of PAHs and HCAs in foods. Both PAHs and HCAs are mutagenic, increasing the risk of cancers like colon, stomach, breast, and prostate. The World Health Organization classifies processed meat, including smoked meat, as a Group 1 carcinogen linked to colorectal cancer. The American Cancer Society advises limiting red and processed meat intake. Smoking meat leads to higher PAH and HCA contamination than grilling or pan-frying. To minimize risks, use hardwoods, stick to white meats, avoid overcooking, and consider liquid smoke alternatives. However, consuming smoked, processed meats and red meats is linked to a higher risk of stroke, heart disease, and type 2 diabetes. The presence of harmful PAHs in smoked cheeses, along with the lack of federal guidelines, underscores the need for caution when consuming smoked and processed foods. Health professionals recommend limiting intake to reduce potential health risks.
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