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 cooking fume pollution has attracted our attention. In the process of food processing in restaurants and kitchens, including frying, frying, boiling and frying, a large amount of oil fume will be emitted. For a long time, the fumes produced by many restaurants and restaurants in China's catering industry are unorganized emissions. The oil fume contains many harmful substances, which are discharged to the outdoor without any treatment, which not only pollutes the living environment of the surrounding residents, but also discharges a large amount of hydrocarbons contained in the oil fume into the atmosphere, which is easily mixed with other dust to form inhalable particles, which destroys the air quality.

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

Effect on lung liver function

Inhalation of oil fume has obvious effects on lung function of healthy people and patients with chronic bronchitis, showing that PEFR, V76, Vso and V25 are all significantly decreased, and FVC and FEVl in patients with chronic bronchitis are also significantly decreased. Inhaler has symptoms such as choking, chest tightness and shortness of breath, which shows that oil fume has a strong stimulating effect on airway, causing airway contraction and increasing respiratory resistance. The lung function of eight logical non-smoking volunteers after short-term (1h) exposure to high-concentration cooking oil fume was tested, and it was found that the vital capacity decreased significantly compared with 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. Investigation on the occupational population exposed to cooking oil fume showed that the content of plasma lipid peroxide (LPO) increased, while the content of plasma VitC, VitE, 9-carotene, erythrocyte SOD activity and blood glutathione decreased significantly compared with that of non-exposure. It shows that cooking oil fume can not only cause lipid peroxidation in vivo, but also reduce antioxidant substances, enzymes and activities.

mutagenicity

The investigation of chefs exposed to cooking oil fume showed that the SEC and micronucleus rates 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 there are cytogenetic toxic substances in cooking oil fume that can cause gene mutation, chromosome damage, NDA damage and other different biological effects, and they are definitely mutagenic. Its genotoxicity is related to food composition, edible oil type and cooking temperature, and its mutagenicity increases with the increase of temperature. Some mutagens in cooking oil smoke are also carcinogenic, among which benzopyrene, volatile ammonium nitrite and heterocyclic amine compounds are known mutagens and carcinogens.

People's exposure to oil fume and tumor

At present, there is no direct evidence that human exposure to oil fume causes cancer, but some epidemiological investigation results show that oil fume is a suspicious factor for 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 cancer. The female lung cancer has suddenly increased, and the 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 long-term exposure of young and middle-aged women to high-temperature oil fume in the kitchen will increase their risk of lung cancer by 2-3 times.

Due to the toxic fumes generated by high-temperature cooking fume in the kitchen, the local environment is deteriorated. The toxic fumes irritate the eyes and throat for a long time and damage the respiratory system cells. If they are not protected, it is easy to cause 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, and the incidence rate of lung cancer is second only to breast cancer, and the mortality rate is also the first.