Love Health

Fumes from the kitchen and women’s lung cancer clearly related. In addition, the catering kitchen staff incidence of lung cancer than the average career high, often cooking in the kitchen cooking than those who seldom lung cancer death rate by almost 1 times as often in the kitchen cooking those suffering from lung cancer risk even higher than On the rare occasions when cooking in the kitchen of smokers. The reason for this is due mostly caused by the habit of cooking can be no exaggeration to say that fumes from the kitchen has become a threat to our lives and health of the “invisible killer.”

Shanghai recently announced a five-year lung cancer epidemiology survey found that young and middle-aged women in the kitchen cooking when the long-term access to high-temperature fumes, so that it will be the risk of lung cancer increased 2-3 times. After investigation, we believe that due to high temperature in the kitchen cooking when the toxic fumes of smoke, so that local environmental degradation, toxic smoke to stimulate long-term eye and throat, respiratory tissue damage if not protected, it is easy to make the high incidence of lung cancer.

According to the group statistics, in recent years, Shanghai’s female lung cancer incidence increased rapidly, especially in 40-50 year-old female suffering from lung cancer has been close to the number of men to reach 1:1. For patients with lung cancer for up to 5 years of follow-up survey found that the cause, 70% of men die from smoking cause of lung cancer patients, only 18% of women with smoking or passive smoking a long time (her husband smoking, smoking in the work environment) Caused by lung cancer. In the non-smoking female lung cancer risk factors, more than 60% of the female long-term exposure to fumes from the kitchen, cooking often have eyes and throat to stimulate a sense of the smoke; 32% of women like to use cooking oil high-temperature frying food, at the same time the kitchen door Windows closed, small kitchen fumes polluting the environment; 25% of women bedroom attached home in the kitchen, open the windows in the winter rarely cook, heat oil smoke for a long time to leave, and even sleep are also inhaling toxic smoke to stimulate long-term eye and throat, Damage the respiratory tissue.Investigation showed that the cause of women in middle-aged patients with lung cancer in particular, prominent risk factors is 2-3 times the normal.

The study found that fumes from the kitchen with cooking oil when the temperature is directly related to: When the oil spread 150 ℃, the glycerin will generate fumes of the main components of acrolein, which has a strong spicy flavor, nose and eyes , The stronger the throat mucous membrane irritation can be caused by rhinitis, laryngitis, bronchitis, and other respiratory diseases; when the oil spread, “spit fire”, the oil temperature up to 350 ℃, this time in addition to produce acrolein, it will also produce condensate Not only will people have a “drunk oil” symptoms, can lead to chronic poisoning likely to cause respiratory and digestive system cancers.

Animal experiments showed that the rapeseed oil, soybean oil heated to 270-280 ℃ when the fuel-air pool complex, can lead to chromosome damage, which was considered and the occurrence of the cancer. Heating oil is not the absence of such damage, heat less than 240 ℃, less damage. Therefore, cooking oil heating temperature is too high, especially heating oil smoke can take a large amount of harmful cancer-causing substances, especially fried food, full kitchen fumes are, great harm to the body. Repeated heating oil, as many of the cooking oil used to fry foods, not only is carcinogenic (it should eat less fried food), it generates fumes containing carcinogens are more and more harmful . Clinical analysis found that patients with lung cancer and smoking in addition to the larger relationship, but also often smoked smell fumes generated by high oil temperature is directly related to most of these patients over the age of 50, had a long history of cooking.

To stay away from lung cancer, stay away from the kitchen fumes from the start, to promote change in cooking habits. The most fundamental way is to reduce soot in the kitchen of the residence time, the average family, the kitchen of the importance of keeping natural ventilation, but also the installation of performance, the better range. In addition, the cooking when the oil temperature must be controlled as much as possible no more than 200 ℃ (in order to limit smoking pan), the use of microwave ovens, rice cookers, electric ovens, and other kitchen products, as far as possible to avoid the fumes Damage. And more attention should be on the diet intake of vitamin A, carotene, vegetables and fruit.