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Eating black, burnt food is unhealthy!

  1. Almost everyone has ever eaten a burnt piece of meat. However, this is not without danger. Eating black, burnt food is very unhealthy. This increases the risk of cancer.

Burnt food

  1. Burnt foods are foods that have black spots and a typically burnt odor from cooking. It is not difficult to recognize, because mainly the smell is penetrating. Food can burn from careless baking, roasting, roasting, grilling and barbecuing. Especially when barbecuing there is a great danger. This danger lies in the coal that is used. When burning coal, polycyclic aromatic hydrocarbons can be formed and these can spread to the meat. Polycyclic aromatic hydrocarbons are explained in more detail in the heading below.


  1. PAH stands for polycyclic aromatic hydrocarbons. Chemically, they are organic compounds containing aromatic rings. Polycyclic aromatic hydrocarbons are of human interest because of its carcinogenic properties. Carcinogen means carcinogenic. The more carcinogenic the substance and the more the substance is absorbed, the greater the risk of cancer.

Uptake of PAH by humans

  1. People mainly absorb PAH through eating (burnt) food. In rare cases PAHs are also inhaled. This is the case, for example, with people who smoke. PAHs are mainly fat soluble. After absorption in the body, polycyclic aromatic hydrocarbons will pass through the gastrointestinal tract and the lymph and blood vessels into fat and glandular tissues.


  1. The most important tip is to never let food burn. It is better to throw away burnt food than to take the risks. Frying with enough butter or cooking oil prevents the food from burning, but it can make the food taste less. There are also some important things to keep in mind when barbecuing and deep-frying.


  1. Wait until the coals you are using have turned white and until no more fire is visible. Turn the meat over frequently. This prevents the meat from burning. Discard any piece of meat that is black. You can also cut off black pieces and throw them away.

Deep frying

  1. Deep-fry at a maximum of 175 degrees Celsius. Change the frying fat regularly. Rather too much than too little. Bake the products golden yellow and prevent potato products from browning.

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