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Erdogan Kunter, a chest diseases specialist at Medipol Kosuyolu Hospital, said certain colorless and odorless toxic gases present in barbecue smoke can negatively affect lung health over the long term.
In a statement issued by the Medipol Health Group, Kunter addressed health risks associated with barbecue use, a common summer activity that often goes unnoticed by the public.
Kunter said some substances contained in the smoke can pose risks to the respiratory system, and that prolonged exposure to unnoticed toxic gases can trigger asthma and contribute to the development of lung disease.
He noted that burning charcoal and firelighter materials during grilling releases various toxic substances.
“Some substances found in barbecue smoke, such as polycyclic aromatic hydrocarbons, are colorless and sometimes have no noticeable odor,” Kunter said, adding that this makes them possible to inhale without detection.
He said avoiding direct exposure to and inhalation of the smoke is important.
Kunter said people who grill frequently should exercise particular caution, noting that the substances in the smoke can trigger asthma attacks.
He added that continuous exposure to barbecue smoke can raise the long-term risk of developing chronic respiratory diseases such as chronic obstructive pulmonary disease (COPD), with the risk being higher for those who grill professionally or very often.
Kunter said a single instance of grilling does not cause lung cancer, but frequent, prolonged exposure to the toxic gases involved can increase that risk.
He recommended grilling in well-ventilated areas and avoiding inhalation of the smoke as much as possible.
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