Kitchen lampblack is very common. Many people have poor kitchen utensils or improper cooking methods, so a lot of oil and salt will appear, so basically every household will use a range hood, but there is still a lot of oil and salt. Many people usually don't pay much attention to it when they cry. What harm does lampblack do to their health? What are the hazards of lampblack to the body?

1. The main component of oil fume

Oil fume is a large number of thermal oxidative decomposition products produced by edible oil and food at high temperature; Generally, the most suitable cooking temperature should be 1.81℃, which is carried out without smoking. When the cooking temperature is between 211℃ and 311℃, the generated oil fume contains a variety of harmful substances < P >, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., all of which are toxic substances and suspected carcinogens. Volatile nitrosamines and other known mutation carcinogens are also found in cooking oil fume. Generally speaking, oil fume is an indoor pollutant.

2. lampblack syndrome

lampblack syndrome, also known as drunken oil, is characterized by: after cooking, the cook has no appetite, but feels his eyes are dry and his throat is dry. In severe cases, his eyes feel painful, his throat is itchy, and he doesn't eat much, but he will gradually gain weight.

3. Risk factors of lung cancer

Studies at home and abroad have confirmed that oil fume is a risk factor of lung cancer. When the oil is burned to 151 degrees Celsius, glycerol in it will generate acrolein, which has a strong pungent taste and has a strong stimulation to nose, eyes and mucous membranes. When the oil burns to "spit fire", it will not only produce acrolein, but also produce aggregates, which will lead to chromosome damage and cancer.

4. Heart disease induced by oil fume

The contents of acrolein metabolites, benzene and crotonaldehyde in people who cook frequently are significantly higher than those who don't cook; Studies have shown that the contents of 1- hydroxypyrene and malondialdehyde in cooks are much higher than those in non-professional cooks. 1- hydroxypyrene is one of the carcinogens of polycyclic aromatic hydrocarbons, and malondialdehyde is an oxidation product in blood, which is closely related to the occurrence of chronic diseases such as heart disease.

5. Oil fume damages the respiratory system

Oil fume is generally choking, and its component acrolein has strong irritation to eyes, nose and throat, which can cause chronic respiratory diseases such as pharyngolaryngitis and tracheitis, so long-term oil fume can easily damage the respiratory system and cause some respiratory diseases.

6. Harm of oil fume to skin

The skin is the largest respiratory organ of human body. Oil fume contains tiny heated volatile oil, which is easy to block the pores of the skin, and the skin will have symptoms such as dullness, spots and yellow face, from which the "yellow-faced woman" comes.

7. Cooking fume is easy to cause senile diseases

Fatty oxides in cooking fume can cause cardiovascular and cerebrovascular diseases, especially for the elderly who have been choked by cooking fume for years, their body functions are already declining, their immunity is declining, and they are more likely to get sick.

8. Reduce the harm of lampblack

1. When cooking, be sure to keep the kitchen ventilated. When opening the range hood, open the window to let the air circulate.

2. When cooking, don't wait for the cooking oil to smoke, but put the cooking oil in when the cooking oil doesn't produce obvious smoke, which will make the cooking oil cool down quickly, so as to avoid overheating.

3. Turn on the range hood while firing, and then turn it off for 5 minutes after cooking. When gas is burned, it will produce a variety of waste gases, which should be pumped away in time.

4. Don't choose stir-frying, frying, over-oiling or over-frying. There are differences in the oil temperature required by various cooking methods. Stir-frying requires a temperature of nearly 311 degrees, which will inevitably make the oil in the pot smoke a lot.

9. The carcinogenic rate of kitchen oil fume is high

Oil fume is the most well-known kitchen pollution source. Harmful gases such as carbon monoxide released by burning coal, gas and natural gas, and carcinogens decomposed by food at high temperature will increase the prevalence of lung cancer by 2-3 times. Among more than 311 kinds of harmful substances contained in kitchen lampblack, DNP is the most important carcinogen of lung cancer. The DNP inhaled by housewives when preparing a meal in the kitchen can reach 1.88 times the content in outdoor fresh air.

According to a survey conducted by the Cancer Institute of Tongji University in Shanghai, among the risk factors of lung cancer in non-smoking women, more than 61% women have been exposed to kitchen fumes for a long time; There are 32% women who like to fry food with high-temperature oil, and the kitchen doors and windows are closed or poorly ventilated. Another study found that the incidence of lung cancer in kitchen workers who have been engaged in catering industry for a long time is also higher than that in general occupations.