Are smoky BBQ-flavoured chips a health risk? What’s behind a ban in Europe

In April, the European Union moved to ban several artificial smoke flavourings found in popular foods such as chips, cheese, BBQ sauce and ham, citing health concerns.

With summer in full swing, Canadians are gearing up for BBQ season, eagerly reaching for their favourite smoked-flavoured chips and barbecue treats. However, while these snacks are a staple of summer gatherings, Europe’s recent ban on smoked flavours due to potential genotoxicity concerns is prompting a closer look at their safety.

In April, the European Union (EU) moved to ban several artificial smoke flavourings found in popular foods such as chips, cheese, barbecue sauce and ham, citing potential health concerns related to cancer.

Flavours such as smoky bacon chips will be phased out across all EU countries over the next two to five years. According to a European Commission report published in April, cancer risks are linked to the purification process of smoke, including the removal of components like tar and ash, before the flavouring is added to food.

“The relevant decisions are based on scientific assessments by the European Food Safety Authority (EFSA) which concluded that for all eight smoke flavourings assessed, genotoxicity concerns are either confirmed or can’t be ruled out,” the report stated.

To achieve that smoky taste in snacks, sauces, and soups, food manufacturers often turn to smoked flavourings. These flavourings are created through a process called pyrolysis, where wood is burned and the smoke is carefully purified. This purification removes harmful elements like ash and tar, leaving behind a concentrated liquid smoke that can be added to food, according to the EFSA.

But the EFSA’s research linked smoky flavourings to genotoxicity, which is the ability of a chemical to damage the genetic material of cells, increasing the risk of developing conditions like cancer and inherited diseases, the agency warned.

Some of the chemicals the EFSA cited in smoked flavours include styrene, which has been labelled as a probable carcinogenic for humans, and benzenediol, classified by the International Agency for Research on Cancer (IARC) as another possible carcinogenic substance.

Due to genotoxicity concerns, the EFSA said it couldn’t establish a safe level of consumption for smoky flavourings. Since the possibility of DNA damage couldn’t be ruled out, a ban on the eight smoky flavours was deemed the most appropriate course of action.