In 1970, Xuanwei, Yunnan Province, attracted the attention of Western scholars because of its extremely high lung cancer rate of less than one in four people.

Smoking was already a known health hazard at the time, but strangely, while smoking was common among local men and almost non-smoking among women, women's chances of getting lung cancer were almost the same as those of men. Research has found that smoky coals used for indoor cooking fires are the biggest contributor to lung cancer risk, and women tend to be the ones who cook on fires at home. [1] The study found that young women are more sensitive than men to some of the substances produced when they burst pots and pans, so while they clearly don't smoke, the rate of lung cancer in young women is also increasing.

So Xuanwei became an important test site for factors affecting lung cancer, and a number of interventions such as installing chimneys and switching fuels were brought in, which happily also reduced local lung cancer incidence and mortality rates. [2]

Some of you reading this may think that this is of little relevance to you because "I stopped making fires in my kitchen a long time ago."

However, even in modern kitchens with natural gas and induction cooktops, cooking fumes are just as much of a health killer. Cooking oil is heated to produce fumes that contain more than 200 harmful substances, including particles of varying diameters, polycyclic aromatic hydrocarbons, formaldehyde, and volatile organic pollutants.

First, the PM2.5 in the smoke

Currently, China's PM2.5 standard value for the 24-hour average concentration of less than 7559m3 for the standard

In order to study the PM2.5 in the smoke and other harmful substances, scientists are worrying, and even move the kitchen to the laboratory, through the collection of devices to the fumes of enrichment to do research. In order to simulate as much as possible home cooking, scientists selected different cooking oils, and even different ingredients, in these PM2.5 quantitative statistics, scientists found an interesting conclusion: olive oil cooking produces relatively more PM2.5, and the use of peanut oil, produces less PM2.5. So olive oil, while healthy to eat, is very unfriendly to chefs.

So do different ingredients affect the PM2.5 value in the oil smoke? The answer is yes. Scientists tested four ingredients: chicken, cabbage, potatoes and pork. The result was that potatoes and cabbage produced the highest concentrations of PM2.5, and during the frying of the potatoes, the concentration of PM2.5 was as high as 100mg/m^3 (which is already the standard for light pollution)

Referring to China's definition of the PM2.5 index, or AQI, the AQI for light pollution is 100, which corresponds to a PM2.5 concentration of The PM2.5 concentration of our fried potatoes is 100mg/m^3, which is more than a thousand times higher! In addition, according to our definition, the AQI index exceeds 300 is serious air pollution, which is commonly known as the burst meter, which corresponds to the PM2.5 concentration of only 260ug/m^3, only one-fourth of the kitchen fried potatoes. This shows how high the PM2.5 concentration in kitchen fumes can be.

Do you think PM2.5 alone is the end of the story? That's just part of what can harm your skin and respiratory tract from cooking.

PAHs (polycyclic aromatic hydrocarbons)

Stir-frying also produces polycyclic aromatic hydrocarbons (PAHs)[4], as well as volatile organic compounds (VOCs) and free oxygen radicals (ROS), which are big killers. According to relevant research, the content of PAHs in the oil smoke can reach 130ng/mg PM2.5. Earlier we have already seen that the concentration of PM2.5 in the oil smoke from frying potatoes is 100mg/m^3, which means that the concentration of PAHs in the oil smoke per cubic meter is about 13ug/m^3. This data is not too high, but the accumulation of this data for years and years will cause harm to the body. The result will be harm to the body. [5]

Volatile organic compounds (VOC)

VOC is a class of volatile organic compounds (VOC), and according to national standards, the indoor concentration of VOC is less than 0.5mg/m^3. How much VOC can be generated by stir-frying? According to a study [6], one plate of pork stir-fried in peanut oil can produce 12mg of VOC. If we have a kitchen of 8 square meters with a floor height of 2.5 meters, one plate of pork stir-fried in peanut oil is enough to increase the VOC concentration to 0.6mg/m^3, which is already more than the national standard. If you fry a few more dishes, the VOCs will go through the roof.

Infrared and high temperatures

Besides fumes, there are other skin health enemies in the kitchen, namely heat radiation and infrared pollution. Sometimes in pursuit of the effect of high-flame stir-fry, the stove is on full blast, and many of my friends may have lost some hairs as a result. While the stove in the kitchen is providing heat for the wok, it is also radiating heat and infrared rays outward. All of this can be potentially damaging to the skin.

Infrared rays are particularly penetrating in the skin, with certain bands penetrating the dermis [8]. IR-A band infrared rays stimulate mitochondria to produce an excess of oxygen free radicals, which, through a series of intracellular biochemical reactions, ultimately result in the overexpression of MMP-1, or matrix metalloproteinase. MMP-1 is the culprit in collagen degradation, so prolonged exposure to infrared will cause collagen degradation. When the face is no longer full of collagen, so is aging.

While we all have hoods in our homes, how much can be discharged in the face of high levels of pollutants is really a big question mark. Bare skin damage is still so serious, as and fumes deep intimate contact with the nasal cavity, respiratory tract, and the whole also bear the pressure of the attack is not small.

The Lancet's 2017 Global Burden of Disease study showed that indoor and outdoor air pollution was responsible for 1.2 million deaths in China*** in 2017, making it the country's fourth-largest risk factor for death (after unhealthy diet, high blood pressure and smoking). While the "haze" has made people more concerned about outdoor air pollution, indoor air pollution actually poses more health risks.

The World Health Organization's 2009 Environmental Burden of Disease China Profile shows that indoor air pollution kills nearly 550,000 people a year, compared to nearly 300,000 deaths caused by outdoor air pollution. At the same time, the loss of quality of life due to indoor air pollution is more than double that of outdoor air pollution!

Frying, stir-frying, cooking and deep-frying, each of which is a major producer of harmful fumes. A British study showed that poor ventilation, low combustion efficiency of the stove cooking, health damage caused by the equivalent of smoking two packs of cigarettes a day, may trigger asthma, bronchitis, emphysema and other disorders, the serious can also lead to pulmonary fibrosis of the consequences. The medical profession will be called "kitchen smoke syndrome". This condition causes 1.6 million deaths worldwide each year.

Long-term breathing of contaminated gas, kitchen fumes can be invaded with the air into the human respiratory tract, which in turn causes loss of appetite, upset, mental fatigue, drowsiness, fatigue and other symptoms, medically referred to as the soot syndrome. Many chefs in the kitchen busy half a day, make a lot of delicious food, guests eat while praising, but the chef himself has no "appetite" is the case.

Cooking oil and food at high temperatures in the thermal cracking of the volatile substances produced, containing many harmful and even carcinogenic substances, including alkanes, olefins, and even acrolein, these are important cancer-promoting substances, on the nose, eyes and throat mucous membranes have a strong irritation, long-term inhalation can be caused by rhinitis, pharyngolaryngitis, bronchitis and other respiratory diseases, conjunctivitis cataracts, and other eye diseases, increasing the risk of lung cancer. The risk of lung cancer is increased.

In terms of data, even though half of European women smoke, the proportion of Chinese women with lung cancer is still much higher than that of European women and is quite low, and most of them have lung adenocarcinomas that are not related to smoking. By now, cooking fumes have been widely shown to induce DNA damage and pose a cancer risk. Exposure to kitchen fumes has become one of the most important risk factors for lung and nasopharyngeal cancer in nonsmokers.

The 3 most common cancers in women are breast, lung, and colorectal cancers, which account for 51% of all newly diagnosed cases

BUT! As a gourmet culture of soup soup country, do not eat some flavorful live what is the meaning! Chinese cuisine can not lose the flavor of stir-fry just as the Italians can not tolerate the trampling of pizza! There are many hazards of grease and smoke, so how to defend? There are many people from the choice of physical protection, such as wearing a raincoat while cooking, wearing a mask ...

But this time the operation down, I'm afraid that the heat is even more not in the mood to eat it. While there have been scientists who have helped us experiment with the effects of many ingredients and grease variables, one thing none of them have mentioned is that the choice of cookware can also affect the variability of grease outbreaks. Healthy as olive oil may cause more grease damage; the extraction path of the hood can't bypass us standing right next to the cooktop. A heartache needs a cure, and a bell needs to be unraveled. In this war between mankind and taste buds, cookware, as the most basic and fundamental variable, has been hidden. Imagine if there is a pot that doesn't need a lot of oil to cook, does it not control the production of grease and smoke in the most fundamental way. If the heat is conducted fast enough, the time it takes to start the pan and burn the oil, would also be much shorter, further curbing the development of grease and smoke. It may sound impossible, but it is actually the "non-stick pan" that has been misunderstood by the public for many years. Many American kitchens can be designed as semi-open or open, in which non-stick cookware can play a significant role! That's why even though half of all European women smoke, the rate of lung cancer in Chinese women is still much higher than in European women. Don't be so quick to say no, I understand that the main reason for the misconception about non-stick cookware is because of the toxic coating, but I'm going to introduce you to a non-stick cookware that utilizes the fusion injection technology from HAPPYCALL, the No. 1 cookware manufacturer in South Korea, who was certified as the No. 1 brand in South Korea's cookware industry in 2011 and is a professional non-stick cookware producer. It has been said that "one out of every three Korean families uses HAPPYCALL cookware products". This is true, because it can be found in many popular Korean dramas and movies. While dramas and movies may be sponsored, the fact that HAPPYCALL products are being used in small stores on the street is a clear indication of the brand's popularity. Both the former national goddess Dae Jang Geum and today's comeback myth "BRAVE GIRLS" have not escaped the charm of HAPPYCALL. Not only that, HAPPYCALL is also endorsed by the mainstream media. Its rigorous production process and ingenious design of products have been reported in the form of a special documentary in South Korea. HAPPYCALL is trusted enough, of course, because of the absolute seriousness, HAPPYCALL products have passed the German food LFGB safety standards, is the PFOA content of 0 healthy pots and pans, young and old, babies and pregnant people are suitable for, sensitive skin is also very friendly! HAPPYCALL's non-stick graphene cookware is covered with graphene, which won the Nobel Prize for Physics in 2010 and is known as "black gold". （The outer layer is covered with graphene, which won the Nobel Prize for Physics in 2010 and is called "black gold" (100 times faster than copper), and the high-speed heat conduction performance allows the wok to maintain a high cooking temperature, realizing the effect of stir-frying and reducing the generation of grease and smoke at the same time. (Ideal for Chinese families to use) There is also a professional organization's smoke-free certification.

[1]?Mumford, J. L., et al. "Lung cancer and indoor air pollution in Xuan Wei, China." Science 235.4785?(1987): 217-220.

[2]?Seow, Wei Jie, et al. "Household air pollution in China: a study of the impacts on the environment". et al. "Household air pollution and lung cancer in China: a review of studies in Xuanwei." Chinese journal of cancer 33.10 (2014): 471.

[3]?Wang L, Zheng X, Stevanovic S, and Jie Jie. Zheng X, Stevanovic S, et al. Characterization particulate matter from several Chinese cooking dishes and implications in health effects[J]. Journal of Environmental Sciences, 2018, 72: 98-106.

[4] He L Y, Hu M, Huang X F, et al. Measurement of emissions of fine particulate organic matter from Chinese cooking[J]. Atmospheric Environment, 2004, 38(38): 6557-6564.

[5] Araviiskaia E, Berardesca E, Bieber T, et al. The impact of airborne pollution on skin[J]. . Journal of the European Academy of Dermatology and Venereology, 2019, 33(8): 1496-1505.

[6] Wang L, Zhang L, Ristovski Z, et al. Assessing the Effect of Reactive Oxygen Species and Volatile Organic Compound Profiles Coming From Certain Types of Chinese Cooking on the Toxicity of Human Bronchial Epithelial Cells[J]. Environmental science & technology, 2020.

[7] Schroeder P, Schieke S M, Morita A. Premature skin aging by infrared radiation, tobacco smoke and ozone[M]//Skin aging. Springer, Berlin, Heidelberg, 2006: 45-53.

[9] Cho S, Shin M H, Kim Y K, et al. Effects of infrared radiation and heat on human skin aging in vivo[C]//Journal of Investigative Dermatology Symposium Proceedings. Elsevier, 2009, 14(1): 15-19.

Part of the data source: Zhihu@Dr. Fat

< p>Author: Dr. Fat

Link:/question/34313088/answer/1369950850

Source: Zhihu

Originally published: Web link