| _version_ | 1866901187735846912 |
|---|---|
| author | Tonya Miroh Debangshu Narayan Das Arnab Ghosh |
| author_facet | Tonya Miroh Debangshu Narayan Das Arnab Ghosh |
| contents | <p>Smoked meat products have high cultural and traditional value among different tribes of North-East India, including Arunachal Pradesh. Consumption of smoked meat products i s till date a day-to-day practice in tribal communities. For decades, this unregulated consumption of smoked meat products has been suspected of many chronic diseases including cancers. This article is based on an overview of several published reports globally in relation to the existence of carcinogenic compounds in smoked meat or fish that have been proven to b e cancer causing agents in humans. Smoked meat products cooked in high-temperature, contain carcinogenic compounds such as N - nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). These chemicals are known causes of cancer including stomach, lung, and kidney cancer. Opting for appropriate cooking methods includes moderate temperature, duration and sun drying, which are important factors that reduce the risk of hazardous carcinogenic compound formation. A s per literature, the aim of this article is to disseminate the understanding of risk associated with smoked meat preparation methods and mitigating strategies for minimizing the harmful compounds produced during smoked meat processing.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19100242 |
| institution | Zenodo |
| language | |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Carcinogenic Compounds in Smoked Meat: Health Risks and Mitigation Strategies Tonya Miroh Debangshu Narayan Das Arnab Ghosh <p>Smoked meat products have high cultural and traditional value among different tribes of North-East India, including Arunachal Pradesh. Consumption of smoked meat products i s till date a day-to-day practice in tribal communities. For decades, this unregulated consumption of smoked meat products has been suspected of many chronic diseases including cancers. This article is based on an overview of several published reports globally in relation to the existence of carcinogenic compounds in smoked meat or fish that have been proven to b e cancer causing agents in humans. Smoked meat products cooked in high-temperature, contain carcinogenic compounds such as N - nitroso compounds (NOCs), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). These chemicals are known causes of cancer including stomach, lung, and kidney cancer. Opting for appropriate cooking methods includes moderate temperature, duration and sun drying, which are important factors that reduce the risk of hazardous carcinogenic compound formation. A s per literature, the aim of this article is to disseminate the understanding of risk associated with smoked meat preparation methods and mitigating strategies for minimizing the harmful compounds produced during smoked meat processing.</p> |
| title | Carcinogenic Compounds in Smoked Meat: Health Risks and Mitigation Strategies |
| url | https://doi.org/10.5281/zenodo.19100242 |