Skip to main content

Barbecue cancer warning

By
Barbecues poison the air with toxins and could cause cancer, research suggests.

A study by the French environmental campaigning group Robin des Bois found that a typical two-hour barbecue can release the same level of dioxins as up to 220,000 cigarettes.

Dioxins are a group of chemicals known to increase the likelihood of cancer.

The figures were based on grilling four large steaks, four turkey cuts and eight large sausages.

This amount of cooking was found to release 12-22 nannograms of dioxins into the atmosphere.

The researchers also found that the average concentrations of dioxins in the vicinity of the barbecue ranged from 0.6 to 0.7 nannograms per cubic metre - up to seven times higher than the level authorised for public incinerators at the point of discharge from the chimney.

Food

The French food safety agency is also undertaking research into the possible cancer-causing effect of carbonising food during the barbecuing process.

They have found that some hydrocarbons which have been linked to cancer are incorporated into the food.

Desmond Hammerton, a retired professor of Marine Biology, is campaigning to raise awareness of the problem.

He called for warnings to be included on barbecue equipment.

He said: 'I'm sure that just the odd barbecue during the summer is not going to have any effect.

'But if you have a barbecue once or twice a week through the summer, and all crowd round it and inhale the fumes then over 10 or 20 years maybe that would do something.'

Research published by the Food Standards Agency shows that the average intake of dioxins and dioxin-like chemicals called PCBs in the diet has fallen by 50% between 1997 and 2001.
Labels:

Comments

Post a Comment

Popular posts from this blog

Myths stop women breastfeeding their babies

By
A survey published today by The UK Department of Health for National Breastfeeding Awareness Week (9 - 15 May) shows that serious misunderstandings may be stopping women, particularly young women, from breastfeeding. (1) Although the benefits of breastfeeding are well known (2), the UK has one of the lowest breastfeeding rates in Europe. Almost a third of women (29%) in England and Wales (3) never try to breastfeed compared to 2% in Sweden.(4) Younger women in particular are less likely to breastfeed with over 40% of mothers under 24 never trying. (3) The new survey of 1000 women shows: Myth: Over a third (34%) of women believe that modern infant formula milks are very similar or the same as breast milk Fact: Infant formula milk does not contain the antibodies, living cells, enzymes or hormones present in breastmilk. Breastmilk is designed for each individual baby and changes over time whereas infant formula milk is designed for every baby. -- Myth: A fifth (20%) of young women ...
Post a Comment
Read more

Scottish diet and nutrition plan launched

By
Food Standards Agency Scotland today outlined its main strategies for improving Scotland's diet. The Diet and Nutrition Strategy's four priorities are: -- promoting the consumption of healthy diet and food choices -- making it easier for everyone, particularly those in low income or rural areas, to access healthier food choices -- promoting the preparation and provision of meals which offer a balanced diet -- working with the food manufacturing, processing and retailing industries to further develop healthier food choices FSA Scotland Director George Paterson said: 'This plan covers a number of key topics which we need to address over the coming years to work towards a healthier Scotland. 'The FSA will by no means be working alone, indeed we'll be working closely with partners across Scotland nationally and locally on such diverse activities as developing product specifications to improving access to fresh fruit and vegetables for low income consumers....
Post a Comment
Read more

Honey may have sweet health benefits

By
Honey may have sweet health benefits, according to researchers who conducted what is believed to be the first study of chronic honey consumption in humans. Biochemist Heidrun Gross and colleagues fed 25 study participants about four tablespoons each of buckwheat honey daily for 29 days in addition to their regular diets. The volunteers were divided into two groups receiving honey that provided different amounts of polyphenols -- compounds found in fruits, vegetables and seeds that have been linked with a reduced risk of cardiovascular disease and cancer. The researchers drew blood samples from the participants at given intervals following honey consumption. They found that there was a direct link between the honey consumption and the level of polyphenolic antioxidants in the plasma. These findings further strengthen existing evidence that suggests that honey in the diet can provide people with protective antioxidant compounds.
Post a Comment
Read more