The horror of consuming smoked chickens comes from the fact that they can release a significant amount of harmful substances that are produced during the copying process. Here are some of the main risks:
Carcinogenic compounds: Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines are evolved during smoking of chicken meat. These substances can increase the risk of developing cancer, especially with frequent consumption of smoked meat.
Nitrosamines: Smoked chickens are often treated with nitrites to preserve the freshness and color of the meat. During heat treatment, nitrites can form nitrosamines — toxic and carcinogenic substances.
High salt content: Smoked chicken often contains a lot of salt, which can negatively affect blood pressure, the cardiovascular system, the kidneys and cause fluid retention in the body.
Saturated fat: Smoked chicken is often high in saturated fat, which can raise your “bad” cholesterol and increase your risk of heart disease.
Bacteria and toxins: If chickens are smoked or stored improperly, there is a risk of pathogens such as listeria or salmonella that can cause serious food poisoning.
