SMOKED MEAT CAUSES ESOPHAGEAL AND COLON CANCER

When meat or fish is cooked directly over fire, it gets
covered with cancer-causing carcinogens

Smoked meat — red meat or fish dipped in greasy oil, and covered with a mix of salt, chilli powder and spices, before it is cooked directly over fire — is one of the most common causes of esophageal and colon cancer as per recent conference from  doctors from Government General Hospital announced at a scientific conference in Vancouver, Canada.

When meat or fish is cooked directly over fire, it gets covered with cancer-causing carcinogens, making it more dangerous than even smoking or consumption of alcohol.
Statistical analysis of the data gathered showed that people eating smoked meat were at up to nine times higher risk of developing cancer compared to people who did not have it on their diet. The study found that people who smoked had an eight times higher risk of contracting cancer than others and those who consumed alcohol were at four times higher risk.
 The National Cancer Institute in the USA has linked barbequed or grilled meat to cancer. Coal or gas used to cook meat emits chemicals called polycyclic aromatic hydrocarbons (PAH) that adhere to meat. Laboratory tests show these substances can cause cancer in animals.

"Many households reuse oil and that could be one of the factors that triggered cancer."