Smoking (cold and hot)

Smoking, both cold and hot, refers to culinary techniques used to infuse foods with smoke flavor, impacting texture and preservation. Cold smoking involves exposing food to smoke at low temperatures without cooking it, while hot smoking cooks the food through a combination of heat and smoke. The indexed studies highlight various effects of these methods on food stability and human health. For instance, cold-smoked Atlantic mackerel fillets maintain better quality during storage compared to their fresh counterparts, whereas hot-smoking can enhance flavor but may also affect metabolic indicators in adults when consumed regularly. Additionally, the temperature at which foods are smoked can influence their safety; for example, hot mate drinking has been linked to a higher risk of esophageal cancer in Paraguay, while cold mate consumption does not show such risks. The studies provide insights into how different smoking methods can impact food quality and health outcomes, but more research is needed to fully understand these effects.

The evidence from the indexed studies is primarily observational and may not capture all variables affecting the outcomes.

Sources

• Climate Conditions, Weather Changes, and Air Pollutants and Atopic Dermatitis: A Meta-Analysis. (PMID:40560568)
• Cold Turkey and Hot Vapes? A National Study of Young Adult Cigarette Cessation Strategies. (PMID:30590749)
• Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage. (PMID:39055232)
• Effects of cold and hot temperature on metabolic indicators in adults from a prospective cohort study. (PMID:33581536)
• Hot and cold flavors of southern California's Santa Ana winds: their causes, trends, and links with wildfire. (PMID:34092924)
• Hot and cold mate drinking and esophageal cancer in Paraguay. (PMID:8547825)

_Worker-drafted node, Hermes writer enrichment, pending editorial review._