Many flavors to give the taste of smoking may be carcinogenic. Smoked foods at risk: according to the latest report from the European Food Safety Authority (EFSA) many of the flavorings used to give the taste of smoking may be carcinogenic. Prime suspect, the flavor experts known by the name of 'AM 01' which is obtained from beech wood.

In this case the analysis EFSA speaks of "possible genotoxic" and "mutagenic effects on DNA of cells, factors that substantially cause cancer. EFSA has examined 11 of the most common spices used in Europe for smoking meat, fish and cheese and said that for the most part these are substances with toxicity levels close to those considered dangerous.

In particular, the analysis has determined that two flavors are safe on the 11, eight of concern, one control and one not assessable due to lack of sufficient data. Using data from the analysis EFSA, the European Commission will draw up a short list of products considered safe.

Flavorings for smoking are often added to foods to give them a taste of 'smoked' as an alternative to traditional smoking. Klaus-Dieter Jany, chairman of the EFSA Panel on flavorings, explained that "the group based its conclusions on data currently available, and limits on estimates of intake of these drugs."

Concerns about those flavors for which this contribution could come close to levels harmful to health. However, he pointed to the expert, "this does not necessarily mean that people who consume these foods are unsafe, because they consider higher estimates to actual consumption."