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1. What are the characteristics of the harm of lampblack to the environment?

The expansion of the city and frequent communication between people have made the catering industry develop by leaps and bounds. The lampblack emitted by catering industry seriously affects the air quality of the city. The characteristics of oil fume pollution are: large quantity, wide area, strong low-altitude diffusion and strong intuitive response of people; The attachment of oil fume has a great influence on environmental sanitation and damages the image of a modern civilized city.

2. What are the harmful chemical components of lampblack? What's the harm to people?

Industrial waste gas, motor vehicle exhaust gas and lampblack are regarded as the three "killers" that cause air pollution. With the development of society and economy, more and more serious oil smoke pollution has attracted our attention. In the process of food processing in restaurants and kitchens, including frying, frying, cooking and frying, a lot of oil smoke will be emitted. For a long time, the fumes produced by many restaurants and restaurants in China's catering industry are unorganized emissions. There are many harmful substances in the oil fume, which are discharged outdoors without any treatment, which not only pollutes the living environment of the surrounding residents, but also discharges a large amount of hydrocarbons in the oil fume into the atmosphere, which can easily mix with other dust to form inhalable particles and destroy air quality.

Edible oil and food will react chemically at high temperature. The main products of these reactions are aldehydes, ketones, hydrocarbons, fatty acids, alcohols, esters, lactones, heterocyclic compounds, aromatic compounds and so on. Scientific experiments show that these compounds are harmful to human health, such as: inhaling high concentration of oil fume can cause lung diseases and tissue cell damage, and the vital capacity decreases; Oil fume affects human cellular immunity and macrophage function, leading to the decline of human immune function; Oil fume contains substances that can cause gene mutation, DNA damage, chromosome damage and so on, which is potentially carcinogenic.

3. Effects on lung and liver function

Inhalation of oil fume has obvious effects on the lung function of healthy people and patients with chronic bronchitis, showing that PEFR, V76, Vso and V25 are all significantly reduced, and FVC and FEVl of patients with chronic bronchitis are also significantly reduced. Inhaler has symptoms such as asphyxia, chest tightness, shortness of breath, etc., which shows that oil fume has a strong stimulating effect on airway, causing airway contraction and increasing respiratory resistance. Eight logical non-smoking volunteers were exposed to high concentration cooking oil fume for a short time (65438 0 h) and their lung function was tested. It was found that their vital capacity was significantly lower than that before exposure.

Lipid peroxidation damage

Acute and chronic inhalation of cooking oil fume can increase MDA content and decrease SOD activity in blood, lung and liver tissues of rats. The investigation of occupational population exposed to cooking oil fume showed that compared with non-exposed people, the content of plasma lipid peroxide (LPO) increased, while the activity of plasma VitC, VitE, 9- carotene, erythrocyte SOD and blood glutathione decreased significantly. It shows that cooking oil fume can not only cause lipid peroxidation in the body, but also reduce antioxidant substances, enzymes and activities.

mutagenesis

The investigation of chefs exposed to cooking oil fume showed that the SEC and micronucleus rate of peripheral blood lymphocytes were significantly higher than those of the control group, and increased with the extension of exposure years. A large number of studies show that cooking oil fume contains cytogenetic toxic substances, which can cause different biological effects such as gene mutation, chromosome damage and NDA damage, and it is definitely mutagenic. Its genotoxicity is related to food ingredients, edible oil types and cooking temperature, and its mutagenicity increases with the increase of temperature. Some mutagens in cooking oil fume are also carcinogenic, among which benzopyrene, volatile ammonium nitrite and heterocyclic amines are known mutagens and carcinogens.

Exposure to lampblack and tumor

At present, there is no direct evidence to prove that human oil fume causes cancer, but some epidemiological investigation results show that oil fume is a suspicious factor of nasopharyngeal carcinoma and lung cancer. Case-control studies in Canada, Britain, the United States and Denmark show that chefs in catering industry are at greater risk of lung cancer, nasopharyngeal cancer and esophageal cancer. Cooking oil fume is a suspicious factor of lung cancer, and exposure to kitchen oil fume is also a risk factor of nasopharyngeal carcinoma. Female lung cancer has increased dramatically, and high-temperature oil fume is the culprit.

The research of the "Lung Cancer" research group led by Professor He Yumin of Shanghai University of Traditional Chinese Medicine shows that the risk of lung cancer will increase by 2-3 times if young and middle-aged women are exposed to high-temperature kitchen fumes for a long time.

Due to the toxic smoke produced by high temperature oil fume when cooking in the kitchen, the local environment is deteriorated. Toxic smoke irritates eyes and throat for a long time, damaging respiratory system cells. If it is not protected, it is easy to cause a high incidence of lung cancer.

According to the survey data of malignant tumor incidence published by Shanghai Cancer Institute, lung cancer has become the first malignant tumor in Shanghai, the incidence of lung cancer is second only to breast cancer, and the mortality rate is also the first.