In traditional Chinese households, cooking methods such as frying and stir-frying are common. However, the hazards of cooking fumes generated during the cooking process are often overlooked. Some may think that there are no major issues even if elders have been cooking for decades. However, Green Slim reminds everyone that the harm caused by long-term inhalation of cooking fumes is mostly invisible and long-term. Chefs, when facing cooking fumes, should pay attention to the following:
Cooking fumes are formed when various components of cooking oil vaporize at temperatures between 100°C and 270°C, producing visible smoke. When the temperature exceeds 270°C, high-boiling components vaporize, forming a large amount of "blue smoke." Adding food to hot oil causes rapid vaporization and expansion of the water content in the food. Eventually, cooking fumes consist of volatile substances, condensation fog, aerosols, water vapor, and fine particulate matter produced by cooking oil and food at high temperatures.
Respiratory and Pulmonary Diseases: Cooking fumes contain various harmful substances such as carbon monoxide, nitrogen oxides, and polycyclic aromatic hydrocarbons. These substances are easily inhaled into the lungs, causing irritation to the nasal, ocular, and throat mucous membranes. They increase the risk of respiratory diseases such as rhinitis, pharyngitis, and tracheitis, and long-term inhalation may lead to chronic obstructive pulmonary diseases.
Increased Cancer Risk: Cooking oil, when heated, produces harmful compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and polycyclic aromatic hydrocarbons, classified as Group 1 carcinogens by the International Agency for Research on Cancer.
Accelerated Skin Aging: Harmful substances in cooking fumes can adhere to the skin, clogging pores and causing roughness and dullness. Prolonged exposure may accelerate skin aging, leading to the formation of wrinkles and pigmentation.
Cardiovascular Diseases: Overheating produces various oxidized fats, which can damage endothelial integrity, promote vascular spasm, facilitate lipid deposition on vessel walls, narrow blood vessels, and lead to atherosclerosis and increased risk of cardiovascular diseases.
Obesity Risk: Some harmful substances in cooking fumes may affect metabolism and hormone secretion, increasing the risk of obesity. Prolonged exposure may make the body more prone to fat accumulation, leading to obesity.
Control Oil Temperature: Avoid excessively high oil temperatures, generally keeping them below 180°C. Use medium to low heat during cooking to avoid prolonged high-temperature frying. It is recommended to add food when the oil is 60% heated. If the oil smokes before adding food, it releases polycyclic aromatic hydrocarbons.
Use High-Quality Cooking Oil: Choose high-quality oils with high smoke points, such as peanut oil and rapeseed oil, to reduce the generation of cooking fumes. Oils with low smoke points, such as soybean oil or olive oil, can be used for cold dishes. Additionally, using non-stick pans and cooking with less oil can also reduce cooking fumes.
Ensure Kitchen Ventilation: Maintain good ventilation in the kitchen during cooking to promptly remove cooking fumes. If possible, use exhaust fans or range hoods.
Reduce Frying and Deep-Frying: Minimize the use of high-heat frying, deep-frying, and other oily cooking methods. It is advisable to use healthier cooking methods such as steaming, boiling, and stewing.
Regularly Clean the Kitchen: Regularly clean the kitchen, including kitchen utensils and exhaust fans, to reduce the accumulation of cooking fumes.
Green Slim advises all chefs to take the hazards of cooking fumes seriously. Only by protecting one's health can one cook delicious dishes for the family.
