Older mangrove wood used for smoking fish contains harmful chemicals that can cause cancer. This discovery comes from a new study by researchers. The investigation was conducted by the Department of Wood Science and Technology at Kwame Nkrumah University of Science and Technology.
Scientists found high levels of cancer-causing agents within the wood. These chemicals are released when the wood is burned for smoking fish.
This practice is common in many fishing communities. The smoke from the burning wood is used to preserve and flavor the fish.
The study highlights potential health risks for people who consume fish smoked using this wood. Continued exposure to these agents is a concern for public health.
Further research may be needed to understand the long-term effects on health.
The findings suggest a need to explore safer methods for smoking fish. This could help protect both consumers and the environment.