According to statistics, kitchen fume contains countless harmful substances, besides common harmful gases such as carbon monoxide, carbon dioxide and nitrogen oxides, it also contains many carcinogens of lung cancer. Cooking on a stove with poor ventilation system and low combustion efficiency will do harm to our health. Every cooking is equivalent to smoking.
When cooking in the kitchen, women face more carcinogens than men who smoke. Lion Aokang, a foot bath powder hygienist, said that oil smoke is more terrible than smoking. High concentration is equivalent to passive smoking. A large number of studies show that people who have been exposed to oil fumes for a long time are as prone to respiratory diseases as those who smoke for a long time, and will also cause many variant diseases. Therefore, we must not ignore the harm of lampblack to the body. In the cooking process of ordinary families, the concentration of polycyclic aromatic hydrocarbons in oil fume is equivalent to burning 96 cigarettes in a poorly ventilated office within 6 hours. Although the toxicity of polycyclic aromatic hydrocarbons (PAHs) in oil fume is not as good as that of cigarette smoke directly burned, it can penetrate into human respiratory system more deeply because it is dissolved in inhalable droplets, which also explains why housewives who smoke less are more likely to get lung cancer.
? There are many dangerous elements in the lampblack. When cooking food at a high temperature above 220℃, edible oil will produce a large number of volatile pyrolysis products and some volatile edible oil itself. These smoke mixtures produced by cooking oil at high temperature are collectively called cooking fume. The main components of oil fume are volatile oil, organic matter and its thermal decomposition or pyrolysis products.