Experts Warn Against Frequent Consumption of Charred Suya, Kilishi, Grilled Fish

Frequent consumption of heavily smoked or charred foods such as suya, kilishi and charcoal-grilled fish may increase exposure to substance...

Frequent consumption of heavily smoked or charred foods such as suya, kilishi and charcoal-grilled fish may increase exposure to substances that have been linked to cancer, health experts have warned. According to health educator Vibrant Nifemi Vibrant, charcoal grilling and smoking can produce harmful chemicals known as polycyclic aromatic hydrocarbons (PAHs), which may accumulate on meat and fish during the cooking process. He explained that PAHs are produced when organic materials are burned and can be found in smoke from charcoal grilling, cigarette smoking, vehicle exhaust and bush burning. Vibrant noted that the concern was particularly related to foods exposed directly to smoke and high temperatures, adding that his warning was not directed at electrically grilled meat or fish. According to him, PAHs can enter the human body through inhalation, ingestion or skin contact. Once inside the body, some PAHs are processed by the liver and converted into highly reactive substances that can interact with DNA. He explained that repeated DNA damage over time could cause mutations in genes responsible for controlling cell growth, potentially increasing the risk of cancer. Some cancers that have been associated with long-term exposure to certain PAHs include lung, skin, stomach, colon, bladder and liver cancers, although cancer development is influenced by multiple factors and cannot be attributed to a single food or substance. Vibrant stressed that eating suya or grilled fish once does not mean a person will develop cancer, noting that the potential risk is associated with repeated and prolonged exposure over time. He advised people who enjoy grilled or smoked foods to avoid excessive charring, reduce exposure to smoke while cooking and prevent meat from becoming burnt. He also recommended trimming excess fat before grilling to reduce flare-ups and using marinades, while maintaining good ventilation during cooking. The health educator further advised people to avoid smoking and exposure to secondhand smoke, noting that PAHs are only one of several factors that may contribute to cancer. He added that undercooked food could also expose people to food poisoning and other health risks, stressing the importance of proper food preparation. Disclaimer: This is general health information. PAHs are only one of many factors associated with cancer risk, and eating grilled or smoked foods does not automatically mean a person will develop cancer.