Smoked

Smoked is a process of preserving and flavoring food, typically meat and fish, by exposing it to smoke from burning wood. The smoke imparts a distinct flavor and aroma, and compounds in the smoke can act as preservatives. This method has been used for centuries to extend the shelf life of foods.

Manufacturers use smoking to add a characteristic smoky flavor and aroma to a variety of foods, including meats, fish, cheeses, and nuts. It is also used as a preservation technique, although modern refrigeration and packaging have reduced its importance for shelf-life extension. Foods like smoked salmon, bacon, and ham are common examples.

The FDA does not specifically regulate 'smoked' as an additive, but the process itself is widely used. Some compounds formed during smoking, such as polycyclic aromatic hydrocarbons (PAHs), have raised health concerns. However, the levels present in most smoked foods are generally considered low, and regulatory bodies like the WHO have not set specific limits for dietary exposure to PAHs from smoked foods, acknowledging the complexity of the issue and the traditional nature of the process. Evidence on the long-term health effects of consuming smoked foods is mixed and depends heavily on the type of food, smoking method, and consumption frequency.