Older mangrove wood used for smoking fish has been found to contain high levels of cancer-causing agents. This discovery comes from a recent investigation by researchers at the Department of Wood Science and Technology of the Kwame Nkrumah University of Science and Technology.
The study focused on the chemical compounds released when older mangrove wood burns for smoking purposes. These compounds are known to be harmful to human health.
The findings suggest a potential health risk for individuals regularly exposed to the smoke from this wood. It may also affect the safety of fish smoked using these materials.
Researchers did not specify all the types of cancer-causing agents found. Further details were not immediately available from the university department.
The use of mangrove wood for smoking fish is a common practice in many parts of Ghana. This method is often used to preserve fish and add flavour.
This study highlights the need to assess the health impacts of traditional food processing methods. It also points to the importance of using suitable materials for smoking food.
The Department of Wood Science and Technology at KNUST conducted this investigation. The findings are based on laboratory analysis of wood samples.
More research may be needed to understand the full extent of the risks. This includes looking at the long-term effects on people who consume fish smoked with this wood.