Bottom Line: Vegans and Natural Smoke Flavour This should, therefore, not be a cause for concern if you are consuming the normal amounts as stated above. But these were high amounts of liquid smoke. The good news is there are substances in the blood and saliva that may naturally prevent any potential damage from PLPs.Īnother study found that some brands of natural smoke flavour activated P53 protein activity nearly as much as chemo drugs that are specifically intended to cause DNA damage. Secondly, liquid smoke is said to contain pyrogallol-like polyphenols (PLPs), which are potentially harmful naturally existing plant compounds often found in tea and coffee. Most recipes will require you to use ¼ teaspoon of this food additive, so you should be safe if you are consuming just the normal amount. The recommended maximum daily PAHs intake is 47 ng/day and most natural smoke flavours contain about 0.8-1.1 ng per teaspoon. Even so, experts agree that the concentration of these cancer-causing chemicals in natural smoke flavour is far too low to cause concern. Natural smoke flavours contain different levels of PAHs, depending on the type of wood used and the temperature at which it was burned. But some of these cancer-causing chemicals may still persist in the extract.ĭoes this make natural smoke flavour a potential cancer risk? Not really. While it’s true that some PAHs are created in the process of making natural smoke flavour, the liquid goes through filtration to remove impurities. Smoke, no matter the source, contains polycyclic aromatic hydrocarbons (PAHs), which are considered carcinogenic.
As we’ve seen before, this food additive is made by passing wood fumes into a condenser where the vapour is liquefied.
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