Inhaling fumes while cooking is harmful to the body and can cause cancer.

Oil smoke contains about 300 kinds of harmful substances, including polycyclic aromatic hydrocarbons, benzo(a)pyrene, crotonaldehyde and other harmful carcinogens; at the same time, cooking fumes are one of the main sources of PM2.5 in the atmosphere, which can increase the risk of lung diseases.

Carbon monoxide, carbon dioxide, formaldehyde and other harmful gases, long inhalation of fumes lead to human tissue lesions, fumes invade the respiratory tract, can cause chronic pharyngitis, rhinitis, bronchitis and other respiratory diseases. The fumes are also harmful to the skin, causing pore blockage.

Expanded Information:

Precautions

1, do not every meal every dish is stir-fried, deep-fried, fried, more stewing, steaming, oven baked, cold and other cooking methods, not only can reduce the production of fumes, but also reduce the day's fat intake, is conducive to weight control.

2, frying vegetables to use suction strong hood. Pay attention to the installation of a reasonable height from the stove, not too far, to ensure that the suction is strong enough, 1 meter away from the stove can not smell the smell of fried food.

3, with a thicker bottom frying pan. The bottom is too thin frying pan because the temperature rises too quickly, very easy to smoke a lot of oil. With a thick body wok will extend the temperature rise time, so you can reduce the smoke.

People's Daily Online - Stir-frying fumes can cause cancer!

Baidu Encyclopedia - Oil Smoke