Smoke flavouring

Animal and lab studies only

• Open question

  Smoking effect on pollutants²

  In rainbow trout, smoke flavouring did not change levels of certain chemicals that were already there from pollution.

• Concern

  DNA damage in cells³

  In lab studies, smoke flavouring damaged DNA in cells, and the way it was extracted changed how much damage occurred.

• Concern

  Kidney and gut damage⁵

  In lab studies, smoke flavouring raised mutations in human cells, and some mice given it had kidney and gut damage.

How it’s made and used

• Food poisoning bacteria⁴

  In lab studies, smoke flavouring slowed the growth of Listeria bacteria on cold-smoked salmon.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.