The survey found that most of these women are "cooks" at home, often go to the kitchen, have a long cooking history, and like to make a diet based on frying, roasting, frying and frying.
Through analysis, the main component of high-temperature oil fume produced during cooking is acrolein, which will irritate the mucosa of nose, eyes and throat. Another component, benzopyrene, is a carcinogen. Long-term inhalation can induce lung cancer, which is often said as "cooking for half an hour = smoking 1 pack of cigarettes".
Up to 60% of women with lung cancer don't smoke, so what causes them to suffer from lung cancer? Experts pointed out that the culprit is kitchen fumes.
A survey conducted by the Cancer Institute of Tongji University in Shanghai found that the risk of lung cancer among middle-aged and elderly women increased by 2-3 times due to long-term exposure to high-temperature fumes. Among the risk factors of lung cancer in non-smoking women, more than 60% women have been exposed to kitchen fumes for a long time; 32% women like to fry food in high-temperature oil, and the kitchen doors and windows are closed or poorly ventilated. Another study found that the incidence of lung cancer among kitchen workers who have been engaged in catering industry for a long time is also higher than that of ordinary occupations.
The reasons are as follows: First, harmful gases such as carbon monoxide and carbon dioxide released by burning stoves such as coal, gas and natural gas; Second, when cooking, cooking oil and food decompose at high temperature to produce carcinogens.
Experiments show that if you cook for an hour in an environment with poor ventilation system and extremely low combustion efficiency, the damage to your body is almost equivalent to smoking half a pack of cigarettes. At this time, if the kitchen environment is tested for PM2.5, its value will exceed 800.