When cooking, it is inevitable to generate fumes. Although range hoods can remove most of the fumes, people who cook in the kitchen regularly still inhale a significant amount of fumes. Do you know the harm of fumes to the human body?
Main components of fumes
Fumes are the result of the high-temperature decomposition of cooking oil and food; the ideal temperature for stir-frying should be around 180 degrees Celsius, without smoke. When the cooking temperature is between 200-300 degrees Celsius, the fumes produced contain various harmful substances, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., all of which are toxic and suspected carcinogens. Volatile nitrosamines, known mutagens and carcinogens, have also been found in cooking fumes. Overall, fumes are indoor pollutants.
Fume syndrome
Fume syndrome, also known as "oil intoxication," is characterized by loss of appetite after cooking, but feeling dry eyes and throat. In severe cases, there may be a painful sensation in the eyes and an itchy and painful throat. The appetite is reduced, but weight gain gradually occurs.
Fumes are a risk factor for lung cancer
Studies both domestically and abroad have confirmed that fumes are a risk factor for lung cancer. When oil is heated to 150 degrees Celsius, glycerol will produce acrolein, which has a strong spicy taste and can irritate the nose, eyes, and mucous membranes. When oil is heated to the point of "spitting fire," in addition to acrolein, condensates are also produced, leading to damage to cell chromosomes and carcinogenesis.
Fumes can induce heart disease
The levels of metabolites of acrolein, benzene, and crotonaldehyde in the bodies of those who frequently stir-fry food are significantly higher compared to those who don't. Research has shown that the levels of 1-hydroxypyrene and acetaldehyde in the bodies of cooking professionals are much higher than those of non-professional cooks. 1-hydroxypyrene is one of the polycyclic aromatic hydrocarbons, which is a carcinogen, while acetaldehyde is an oxidative product in the blood and is closely related to the occurrence of chronic diseases such as heart disease.
Fumes can damage the respiratory system
Fumes are generally irritating, and the component acrolein has a strong irritation effect on the eyes, nose, and throat. It can cause chronic respiratory diseases such as pharyngitis and tracheitis. Therefore, long-term exposure to fumes can easily damage the respiratory system and cause respiratory diseases.
Damage of fumes to the skin
The skin is the largest respiratory organ of the human body. Fumes contain small particles of heated volatile oils, which can easily block skin pores and cause symptoms such as dullness, spots, and a sallow complexion. The term "yellow-faced woman" originated from this.
Fumes can trigger age-related diseases
The oxidation products of fats in fumes can cause cardiovascular and cerebrovascular diseases, especially for elderly people who have been exposed to fumes for a long time. Their physical functions are already declining, and their immunity is weakened, making them more prone to illness.
How to reduce the harm of fumes to the human body
1. Keep the kitchen well-ventilated when stir-frying. Open the range hood and windows to allow air circulation.
2. Do not wait until the oil starts smoking before adding ingredients. Add the ingredients when there is no obvious smoke to quickly lower the temperature of the cooking oil, avoiding excessively high temperatures.
3. Turn on the range hood while cooking and continue to keep it on for 5 minutes after finishing cooking. The combustion of gas itself produces various exhaust gases, which should be promptly removed.
4. Avoid cooking methods such as sautéing, frying, deep-frying, and overheating. Different cooking methods require different oil temperatures. Sautéing requires a temperature close to 300 degrees Celsius, which will inevitably cause the oil in the pan to smoke heavily.
