Smoked Food Smoking is one of the methods to cook and preserve food. The food is exposed to the smoke from burning plant materials, most often wood. Common smoked foods include:   Common smoked food Remarks 1. Fish e.g. salmon, kipper, haddock 2. Meat e.g. ham, bacon, various sausages 3. Barley malt It is smoked to make whisky and certain beer 4. Certain cheese e.g. smoked gouda 5. Lapsang souchong tea leaves They are smoked and dried over pine or cedar wood 6. Certain fruits and vegetables e.g. prunes, paprika   Smoked food is coated with a lot of cancer-causing substances. Take fresh fish and meat instead of smoked ones.   Carcinogens in Smoked Food   During smoking, the smoked food becomes impregnated with a lot of carcinogenic by-products of wood pyrolysis (decomposition at high temperature).   Incomplete combustion of wood or plant materials will result in a range of harmful chemicals, such as bacteriostatic phenolic compounds and polycyclic aromatic hydrocarbons etc. Many of them can cause cancer in human beings.   Previous studies have shown a strong association between consumption of smoked food and stomach cancer.     Cooking Tips: 1. Do not eat smoked food. Take fresh ones where possible.