In recent years, a five-year epidemiological study on lung cancer has revealed a concerning trend. The research found that over 60% of non-smoking women diagnosed with lung cancer had been regularly exposed to kitchen fumes, and 32% of them preferred high-temperature frying. As a result, researchers suggest that prolonged exposure to cooking fumes significantly increases the risk of lung cancer by two to three times.
Another case-control study focusing on female lung cancer patients highlighted that factors contributing to the disease are closely linked to indoor air pollution from the kitchen environment, excluding smoking. It was found that 51% of squamous cell carcinoma cases and 61% of adenocarcinoma cases occurred in individuals who were frequently exposed to soot from cooking. This indicates that household kitchen soot could be a major contributor to these types of lung cancer.
It's alarming that many people overlook the dangers posed by cooking fumes, which can lead to serious health issues, including cancer. The hidden risks often go unnoticed until it's too late.
So why does soot cause cancer? Experts explain that this is connected 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 temperature reaches 60°C, oxidation begins. At 130°C, the oxides start breaking down into various compounds, some of which are known carcinogens. When oil burns at 150°C, glycerin forms acrolein, a strong irritant that affects the nasal, eye, and throat mucous membranes. When the oil reaches 200°C, toxic substances like nitrogen oxides are produced. And at 350°C, when the oil "spits fire," the cancer risk is at its peak.
Additionally, traditional Chinese cooking methods emphasize frying and deep-frying, which can increase the presence of benzene derivatives in the air. These compounds are recognized as potent carcinogens worldwide.
Traditional range hoods have come under scrutiny after these findings. Many people who cook regularly are surprised by the results, and the effectiveness of conventional range hoods is now being questioned. Are they just removing visible smoke without addressing deeper, invisible health risks?
Experts warn that current range hoods are only effective within 45 cm below the hood. So, how can we enjoy delicious food while staying healthy?
Experts recommend making changes in three key areas to reduce the harm caused by cooking fumes. First, avoid using high heat for cooking, as it increases the risk of carcinogen formation. Second, try steaming, boiling, or stewing more often instead of frying, which reduces the production of harmful substances. Most importantly, there's a need for innovation in kitchen ventilation systems. By integrating new technologies, we can ensure cleaner air in our kitchens and protect our health.
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