China's food culture pays attention to frying, frying, cooking and frying, and these cooking methods produce a lot of oil fume, which invades the human respiratory tract with the air and causes diseases, which is called oil fume syndrome in medicine. People with this syndrome often have symptoms such as loss of appetite, upset, listlessness, lethargy, fatigue and weakness. Although the food intake has decreased, the weight has increased unconsciously, which is one of the reasons why many chefs are fat and thick.

In addition, there is a carcinogen called benzopyrene. Long-term inhalation of this harmful substance can induce lung cancer. According to experts' observation, the probability of women suffering from lung cancer has been rising, even surpassing that of men, and kitchen fumes are hard to escape. In addition, the main carcinogen of cooking oil fume is the oil fume extract produced by frying pork with salad oil. It is found that most of the serious carcinogens in the oil fume are nitro polycyclic aromatic hydrocarbons, which are carcinogens leading to lung cancer.

When housewives prepare a meal in the kitchen, they inhale more than 111 times as much nitro polycyclic aromatic hydrocarbons as outdoor fresh air. Another harmful gas of cooking oil fume is nitric oxide, which mainly comes from the incomplete combustion of fuel and the oil fume produced during cooking. During the burning of kitchen fuel, the production of nitrogen oxides suddenly increases, which produces a large number of harmful substances, which further increases the indoor air pollution. Inhalation will lead to lung diseases, asthma, tracheitis, emphysema and even lung cancer in severe cases.