What It Takes To Give Up A luscious Food?
日本語
It is a known fact that smoke inhalation isn't good for you. What about smoke ingestion?
Several brands of liquid smoke flavorings and smoked foods have been tested for DNA-damaging potential and levels of known carcinogens. Damaging DNA is just one of many ways chemicals can be toxic to cells. The recommended daily upper safety limit for these carcinogens is 47. Hickory smoke flavoring only has point eight per teaspoon, so you'd have to drink three bottles a day to bump up against the limit.
Several brands of liquid smoke flavorings and smoked foods have been tested for DNA-damaging potential and levels of known carcinogens. Damaging DNA is just one of many ways chemicals can be toxic to cells. The recommended daily upper safety limit for these carcinogens is 47. Hickory smoke flavoring only has point eight per teaspoon, so you'd have to drink three bottles a day to bump up against the limit.
Is Liquid Smoke Flavoring Carcinogenic?
It turns out that our body doesn’t capture much of the smoke cancer compound in the liquid smoke seasonings. The only time you really need to worry is when you eat smoked foods, foods that are directly exposed to actual smoke.
For example, smoked ham takes you up to 21.8 (in the graph), and smoked turkey breast up to 26.7. So one sandwich and you may be half way to the limit.
But one serving of barbecued chicken takes you over the top, 88.5. Less than a single drumstick and you nearly double your daily allotment of these carcinogens.
However, fish appeared to be worse. Smoked herring?! 140. And we have to enlarge the graph to fit the worst of the worst, smoked salmon. One bagel with lox could take you 10 times over the limit.
For example, smoked ham takes you up to 21.8 (in the graph), and smoked turkey breast up to 26.7. So one sandwich and you may be half way to the limit.
But one serving of barbecued chicken takes you over the top, 88.5. Less than a single drumstick and you nearly double your daily allotment of these carcinogens.
However, fish appeared to be worse. Smoked herring?! 140. And we have to enlarge the graph to fit the worst of the worst, smoked salmon. One bagel with lox could take you 10 times over the limit.
Sources
Image Credit
http://nutritionfacts.org/
K. P. Putnam, D. W. Bombick, J. T. Avalos, D. J. Doolittle. Comparison of the cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate. Food Chem. Toxicol. 1999 37(11):1113 - 1118.
M. Z. Hossain, S. F. Gilbert, K. Patel, S. Ghosh, A. K. Bhunia, S. E. Kern. Biological clues to potent DNA-damaging activities in food and flavoring. Food Chem. Toxicol. 2013 55(NA):557 - 567.
A. Efeyan, M. Serrano. P53: Guardian of the genome and policeman of the oncogenes. Cell cycle 2007 6(9):1006 - 1010.
R. H. White, J. W. Howard, C. J. Barnes. Determination of polycyclic aromatic hydrocarbons in liquid smoke flavors. J. Agric. Food. Chem. 1971 19(1):143 - 146.
E. A. Gomaa, J. I. Gray, S. Rabie, C. Lopez-Bote, A. M. Booren. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. Food Addit. Contam. 1993 10(5):503 - 521.
A. G. Braun, W. F. Busby Jr, J. Jackman, P. A. Halpin, W. G. Thilly. Commercial hickory-smoke flavouring is a human lymphoblast mutagen but does not induce lung adenomas in newborn mice. Food Chem. Toxicol. 1987 25(4):331 - 335.
B. L. Pool, P. Z. Lin. Mutagenicity testing in the Salmonella typhimurium assay of phenolic compounds and phenolic fractions obtained from smokehouse smoke condensates. Food Chem. Toxicol. 1982 20(4):383 - 391.
U.S. Environmental Protection Agency. Provisional Guidance for Quantitative Risk Assessment of Polycyclic Aromatic Hydrocarbons. (EPA/600/R-93/089).
Alf Bjørseth; Anthony J Dennis; United States. Environmental Protection Agency. 1980. Polynuclear aromatic hydrocarbons : chemistry and biological effects, Battelle Press.
http://nutritionfacts.org/
K. P. Putnam, D. W. Bombick, J. T. Avalos, D. J. Doolittle. Comparison of the cytotoxic and mutagenic potential of liquid smoke food flavourings, cigarette smoke condensate and wood smoke condensate. Food Chem. Toxicol. 1999 37(11):1113 - 1118.
M. Z. Hossain, S. F. Gilbert, K. Patel, S. Ghosh, A. K. Bhunia, S. E. Kern. Biological clues to potent DNA-damaging activities in food and flavoring. Food Chem. Toxicol. 2013 55(NA):557 - 567.
A. Efeyan, M. Serrano. P53: Guardian of the genome and policeman of the oncogenes. Cell cycle 2007 6(9):1006 - 1010.
R. H. White, J. W. Howard, C. J. Barnes. Determination of polycyclic aromatic hydrocarbons in liquid smoke flavors. J. Agric. Food. Chem. 1971 19(1):143 - 146.
E. A. Gomaa, J. I. Gray, S. Rabie, C. Lopez-Bote, A. M. Booren. Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings. Food Addit. Contam. 1993 10(5):503 - 521.
A. G. Braun, W. F. Busby Jr, J. Jackman, P. A. Halpin, W. G. Thilly. Commercial hickory-smoke flavouring is a human lymphoblast mutagen but does not induce lung adenomas in newborn mice. Food Chem. Toxicol. 1987 25(4):331 - 335.
B. L. Pool, P. Z. Lin. Mutagenicity testing in the Salmonella typhimurium assay of phenolic compounds and phenolic fractions obtained from smokehouse smoke condensates. Food Chem. Toxicol. 1982 20(4):383 - 391.
U.S. Environmental Protection Agency. Provisional Guidance for Quantitative Risk Assessment of Polycyclic Aromatic Hydrocarbons. (EPA/600/R-93/089).
Alf Bjørseth; Anthony J Dennis; United States. Environmental Protection Agency. 1980. Polynuclear aromatic hydrocarbons : chemistry and biological effects, Battelle Press.