Barbecue is a comfortable and fun way to bring family and friends together to eat at home, however, this type of activity can be detrimental to your health, especially if you practice it more than twice a month.
During cooking, the meat releases the fat that falls on the charcoal and flames, causing the appearance of smoke. This smoke is usually composed of hydrocarbons, a type of substance also present in cigarettes and which has been identified as potentially carcinogenic.
- When hydrocarbons are inhaled with smoke.
- They can quickly reach the lungs and irritate their walls.
- Causing small changes in the DNA of cells that can eventually cause mutations that can develop into cancer.
Also know the risks of eating burnt foods
The higher the amount of smoke, the higher the amount of hydrocarbons in the air and therefore the higher the risk of lung problems, especially among people who work in restaurants or make frequent roasts.
In these cases, certain precautions may be taken to reduce contact with carcinogens, such as:
Além disso, é importante evitar ficar muito perto da churrasqueira enquanto a carne está grelhando e, sempre que possível, fazer um churrasco num local ao ar livre com pouco vento, para diminuir o risco de inalar fumaça. Outra opção é colocar um exaustor perto da churrasqueira para sugar a fumaça antes que seja espalhada no ar.