How does kitchen fumes cause cancer?
Speaking of kitchen fumes, it is inevitable to involve a range hood. The advent of the hood has changed the history of kitchen smog. With the development of the market, Chinese, European, side suction... The variety of hoods in the market is becoming more and more abundant, but we may wish to reflect on the oil absorption effect of the hood.
With the hood, the kitchen is no longer so smoky as it used to be. But behind this appearance, what is the specific situation? The filter screen of the hood is indeed full of oil, and the oil hopper under the filter also accumulates the residual oil sucked from the hood, but are you still there? This kind of experience: there is still a layer of thick or thin oil and gas on the outside of the range hood. The thickness or thickness depends on the length of the cleaning cycle, so another product was invented on the market: detergent for cleaning kitchen and range hood oil. Or a spray; the equipment placed around the hood is also always a layer of oil after a few days of cleaning; even when cooking spicy or peppery irritating ingredients, even if the oil hood function of the hood is maximized The pungent smoke still makes people cough, snoring...
Obviously, what do these phenomena mean? There is still a lot of soot in the kitchen, even if the traditional range hood is on.
Therefore, it is not surprising that the China Health Education Association has once again issued a warning that oil smoke threatens human health.
Oil smoke hazard
A British research report claims that cooking for one hour on cooking utensils with poor ventilation and low combustion efficiency is equivalent to damaging two packs of cigarettes a day.
A five-year epidemiological survey of lung cancer at Shanghai University of Traditional Chinese Medicine found the same problem. The survey found that more than 60% of non-smoking women with lung cancer have long been exposed to kitchen fumes, and 32% of them prefer to use high-temperature fried foods. Researchers therefore believe that long-term cooking in the kitchen will increase the risk of lung cancer by 2-3 times.
Another case-control study of female lung cancer in Shanghai Second Medical University found that the predisposing factors for female lung cancer were closely related to air pollution in the kitchen environment, except for smoking. 51% of lung squamous cell carcinoma and 61% of the population The occurrence of lung adenocarcinoma should be attributed to household kitchen soot pollution.
It is worth worrying that because of the hidden danger of the great harm of oil fume, many people often turn a blind eye to it and eventually become cancerous.
Why does soot cause cancer? Experts point out that this is related to the mutation of edible oil at high temperatures. For example, vegetable oil itself contains more unsaturated fatty acids such as linolenic acid and linoleic acid. When the oil temperature rises to 60 °C, it begins to oxidize. When it rises to 130 °C, the oxide begins to decompose and form various compounds. Some of these compounds It is a carcinogen; when the cooking oil is burned to 150 ° C, the glycerin will form the main component of the soot "acrolein", which has a strong spicy taste, has strong stimulation to the nose, eyes and throat mucosa; when the cooking oil is heated to Above 200 ° C, the resulting soot condensate, such as nitrogen oxides, is highly toxic; when the cooking oil is burned to 350 ° C "spit fire", the cancer risk is the highest at this time.
At the same time, Chinese food culture emphasizes frying, frying, cooking, and frying, while frying or frying can cause an increase in the content of "benzinc" in the air. Phenylpropanoid is an internationally recognized strong carcinogen.
Traditional hood failure
The results of the above studies have surprised people who often cook, and they have also made traditional hoods feel awkward. What is the effect of those hoods? Is it just the surface to remove the fumes? It relieves the smog on the surface, but hides the health threats from the depths that are not visible?
Experts especially reminded housewives not to be too superstitious about the role of traditional range hoods. In fact, the current range of range hoods is only effective 45cm below the hood.
So how can we achieve both health and deliciousness?
Experts suggest starting from three aspects to reduce the harm of kitchen fumes. First of all, we should change the cooking habit of "quick fire", because high temperature is easy to cause cancer; secondly, we should promote steaming, boiling, stewing, and frying, frying or eating fried foods as much as possible to reduce the generation of soot and carcinogens.
More importantly, we must innovate the way traditional hoods work from the perspective of new technological innovations. This ensures that the air in the kitchen is fresh.
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