The invisible health killer of cooking oil fume

Industrial waste gas, motor vehicle exhaust gas and cooking oil fume are regarded as the three "killers" that cause air pollution. A large number of high-concentration lampblack produced by catering industry in the process of food processing will wander over the city for a long time after being discharged, which directly threatens the health of urban residents. Experts believe that oil fume condensate at high temperature has strong carcinogenic and mutagenic effects. Because most restaurants and restaurants are located in downtown areas or residential areas, their oil fume emissions have a serious impact on the surrounding residents and the environment. The problem of catering oil fume pollution disturbing the people has become one of the hot spots of environmental complaints of urban residents.

Chinese food culture pays attention to frying, frying, cooking and frying, and these cooking methods can produce a lot of lampblack. Cooking fume invades human respiratory tract with air, and then causes diseases, which is medically called cooking fume syndrome. People with this syndrome often have symptoms such as loss of appetite, upset, listlessness, lethargy, fatigue and weakness. Although the food intake is reduced, the weight is unconsciously increasing, which is one of the mysteries why many chefs are fat and thick. In addition, the oil fume contains a carcinogen called benzopyrene, and long-term inhalation of this harmful substance can induce lung cancer. According to the observation of cancer experts, the probability of women suffering from lung cancer has been rising, even surpassing that of men, and the guilt of kitchen fumes is unavoidable.

In recent years, with the continuous improvement of people's living standards, the kitchen environment has become cleaner and cleaner, but at the same time, the air quality outside the kitchen window, especially around the dining street, has gone from bad to worse. The author learned from the environmental protection department that small restaurants are the main producers of lampblack. Even if the high-altitude emission is adopted, the oil fume will only stay over the jurisdiction, and the quantity has not decreased. In addition, open-air barbecue is becoming another important pollution source that affects the environmental quality and quality of life of urban residents. Street barbecue operators create billowing smoke, which "bakes" the beautiful urban environment.

Because most catering enterprises in the city have not effectively treated the oil fume, the environmental disputes caused by it are endless, and the oil fume pollution has become the time to be treated. As early as October 1, 2111 in Beijing, it has been stipulated that there will be no more catering service business premises on the ground floor of residential buildings, and the houses in residential buildings shall not be used as catering service business premises for producing cooking fume pollution. For open-air barbecues, some cities, considering the public's demand for barbecues, have centralized the owners of open-air barbecues in one place for standardized management, which has achieved good results. Guangzhou has rectified the production and sales of barbecue cooked meat, changed the scattered and workshop-style production mode into centralized production, and vigorously promoted the centralized barbecue processing mode throughout the city.

Chinese food is delicious, but the oil smoke brought by frying and frying has always attracted people's attention. The problem of oil fume pollution should attract the attention of relevant government departments, property managers, building developers, relevant enterprises and units and the general public. If you find that there are many families in the building where you live using windows to smoke, you should pay attention not to open windows for ventilation when cooking, and don't move between dense buildings in windless weather or when the air pressure is low, so as to avoid the peak hours of kitchen fumes and other harmful substances.

Don't let the lampblack stare at the "cooking" of a family

As a housewife, she spends several hours in the kitchen every day. At this time, as a housewife, do you only want to give your family a delicious dinner? Or at the same time, are you worried that kitchen fumes will do harm to your health?

Interpretation of kitchen fume

In our traditional families in China, housewives inhaled more kitchen fume, and related epidemiological studies also found that women's lung cancer was related to the inhalation of kitchen fume. Experts studied and analyzed the oil smoke extract produced by frying pork with salad oil, and found that DNP (nitro polycyclic aromatic essence) was the main carcinogen in the oil smoke produced by this substance, that is, the carcinogen of lung cancer. The DNP inhaled by housewives when preparing a meal in the kitchen is more than 111 times that of outdoor fresh air.

another harmful gas is carbon monoxide. It mainly comes from the insufficient combustion of fuel and cooking fumes. Due to the sudden increase in the production of nitrogen oxides in the process of kitchen fuel combustion, a large number of harmful substances are produced, which further increases indoor air pollution. After inhalation, people will cause lung lesions, asthma, tracheitis, emphysema and other diseases, and serious cases may lead to the consequences of pulmonary fibrosis. A cancer research center in the United States recently pointed out that the main reason for the high rate of lung cancer among women in China is the environmental pollution in the kitchen.

Three measures to reduce kitchen oil fume

The first measure is to change the cooking habits, and not to overheat the oil temperature, and the oil temperature should not exceed 211℃ (taking the smoke in the oil pan as the limit), which can not only reduce the oil fume, but also effectively preserve the vitamins in the next pot of vegetables from the perspective of nutrition.

The second measure is to avoid repeatedly frying oil. When choosing edible oil, you should buy products with guaranteed quality to avoid inferior edible oil producing more harmful substances during heating.

The third measure is to ventilate the kitchen. During cooking, always turn on the range hood, and if there is no range hood in the kitchen, be sure to open the window for ventilation.

what oil smokes less?

Vegetable oils in the market are divided into four grades according to different quality: first-class oil, second-class oil, advanced cooking oil and salad oil.

Secondary oil is the primary product of vegetable oil, which has a large fume. First-class oil is the product of second-class oil after processing. It is yellow, clear and transparent, with less impurities, but it still has a large oil smoke. Most of the bulk oil sold in cities is first-class oil.

Advanced cooking oil is a processed product of first-class oil, which is light yellow, transparent and bright, with less impurities and basically no oil smoke.

salad oil is light as water, with almost no impurities, no oil fume and oily smell. Besides being used for cold salad, salad oil is also an ideal vegetable oil for frying, frying and frying. However, at room temperature, the shelf life is short, and it is easy to taste or even deteriorate after a long time. Therefore, cooking oil should be bought and eaten now, not stored in large quantities for a long time.