The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development and increase the risk of cancer.
Meat Fumes: Dietary Secondhand Smoke,
The last time I talked about this study was in the context of carcinogens in the smell of frying bacon, the ability of the fumes generated by frying meat to mutate DNA, potentially explaining both the “increased risk of respiratory tract cancer among cooks” as well as the “lower proportion of deaths from respiratory diseases and lung cancer among vegetarians.” This was borne out in a new study on the exposure of pregnant women to both the consumption of grilled meat as well as exposure to the airborne fumes of grilling meat, even if they didn't eat it. Yes, the study found that evidence that prenatal exposure polycyclic aromatic hydrocarbons from a diet including grilled meat might be hazardous for fetal development. For example, the effect of ingested barbecued meat consumed in the last pregnancy trimester resulted in birth weight deficit of 165 g, a smaller birth weight. But even if she didn't eat it, airborne exposure alone amounted to a birth weight deficit. Compared to no exposure, oral or airborne, just being around the barbeque was associated with a birth weight deficit, including a smaller head circumference in the newborn. See, after being absorbed into the body, these cooked meat compounds are distributed to almost all internal organs and are transferred through the placenta to the fetus, and it appears that newborns and young children are especially vulnerable to the toxic effects in terms of birth outcomes, Most importantly, it was recently documented that prenatal exposure to airborne PAH may also have an effect on the future cognitive development of children. Even just living next door to a restaurant preparing meat may pose a hazard. They measured the incremental lifetime cancer risk, the excess cancer cases expected in back-door neighbors of restaurants given what's spewing out of the exhaust outlets attached the the fume hoods in the kitchen. They compared what was coming out of Chinese restaurants, American style restaurants, and barbeque joints. Which do you think was worse? Chinese! Why not the barbeque places? They think it might be because of the fish. They're broiling more fish in Chinese restaurants than in the barbeque joints. How bad is it? They estimate that given the excess cancer risk you wouldn't want to live behind a Chinese restaurant more than a day or two a month, though maybe you can squeeze in an extra day behind one of the other restaurants. Their model suggests it may be easier for adults since they breathe more, eat more, and have more skin for the carcinogens to be absorbed through compared to children. Instead of trying to breathe less, though, it might be easier to just move, or convince the restaurant to go vegetarian.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Jonathan Hodgson.
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The link to the previous video I referenced is Carcinogens in the Smell of Frying Bacon.
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