In recent years, a five-year epidemiological study on lung cancer has revealed alarming findings. The research showed that over 60% of non-smoking women diagnosed with lung cancer had been regularly exposed to cooking fumes for extended periods. Additionally, 32% of these women preferred high-temperature frying as part of their daily cooking routine. Based on these results, scientists suggest that long-term exposure to kitchen smoke can increase the risk of lung cancer by two to three times.
Another case-control study focused specifically on female lung cancer patients and found that factors such as indoor air pollution from the kitchen environment played a significant role in the development of the disease, even among non-smokers. The study reported that 51% of squamous cell carcinoma cases and 61% of adenocarcinoma cases were linked to household cooking soot. This highlights the serious health risks associated with prolonged exposure to kitchen pollutants.
It’s concerning that many people overlook the dangers of cooking fumes, considering them harmless or insignificant. However, this neglect can lead to severe consequences, including cancer. Understanding the science behind this issue is essential for raising awareness and taking preventive measures.
So, why do cooking fumes contribute to cancer? Experts explain that it's related to the chemical changes that occur when cooking oil is heated to high temperatures. For instance, vegetable oils contain unsaturated fatty acids like linolenic acid and linoleic acid. When the oil reaches 60°C, oxidation begins. At 130°C, the oxidized compounds start breaking down into various substances, some of which are known carcinogens. When the oil burns at around 150°C, glycerin transforms into acrolein, a toxic compound that irritates the eyes, nose, and throat. At temperatures above 200°C, harmful byproducts like nitrogen oxides are released, and at 350°C, when oil "spits" or catches fire, the cancer risk becomes extremely high.
Moreover, traditional Chinese cooking methods often emphasize frying, deep-frying, and stir-frying, which can significantly increase the levels of benzene and other harmful compounds in the air. Benzene is a well-known carcinogen, recognized internationally for its dangerous effects on human health.
This brings us to the question: what about traditional range hoods? While they are designed to remove smoke and fumes, many studies have shown that their effectiveness is limited. Experts warn that current range hoods only work efficiently within a 45cm range below the hood. This means that much of the harmful smoke and toxins remain in the kitchen, posing a hidden threat to those who cook regularly.
So, how can we enjoy delicious meals while protecting our health? Experts recommend making small but impactful changes. First, avoid using high heat for extended periods, as it increases the formation of harmful compounds. Second, try to use healthier cooking methods like steaming, boiling, or stewing instead of frying. These techniques reduce the production of soot and carcinogens. Most importantly, it’s time to rethink the design of traditional range hoods. By incorporating new technologies, we can ensure that the air in our kitchens remains clean and safe to breathe.
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