Most people know that eating salmon is a healthy choice when it is properly prepared. It is packed full of Omega 3 fatty acids that carry a ton of benefits. However, you may be surprised to know that eating your salmon smoked can actually be kind of risky.
Eating salmon raw and eating it smoked both can have the same cancer risk even though this has not been widely addressed. This is because the meat is typically preserved using salt. While that practice is more common in Eastern Asia, it is also used in other areas of the world. Salted fish has had strong links to stomach cancer according to a number of research studies.
Back in October of 2018, a journal also found that cold-smoked salmon samples had levels of cancer-causing hydrocarbons. Hot smoked salmon, however, was more likely to contain those cancer-causing hydrocarbons. This is due to the higher smoking temperature. While that higher temperature does give you flakey meat, it is actually more dangerous to eat because of those elements. Other types of fish also showed similar evidence and that included hot smoked fish like herring.
Eating salmon is known to be healthy but you may need to consider how that salmon meat is being both preserved and prepared as both of those factors contribute to a higher risk of cancer-causing elements. Just always try to be aware of how your meat is being prepared and also how it was preserved if it was preserved at all. Eating salmon that you prepare that has not been preserved using a salting method is less likely to contain any elements that could contribute to a higher risk of cancer.
It is also a good idea to take into consideration the salt content in anything you eat. Eating too much salt can run a variety of risk factors including increasing your risk of cardiovascular issues. Being aware of the food you consume and how that food has been prepared and preserved is always just a good measure to take, especially in today’s world.