Women who stand in the kitchen, breathing in this stuff every day also get lung cancer

Dr. Tran Hao Ban, a thoracic surgeon at the National Cancer Institute, said that the smoke caused by cooking is one of the causes of lung cancer. Women who do not smoke or work in a hazardous environment are more likely to develop lung cancer from inhaling toxic gas from grease for a long time.

"If heated to a certain temperature, the oil breaks down, producing toxic substances like Acrolein," Chen explained.

The Institute of Hygiene and Safety under the Ministry of Labor of Taiwan once made a statistic, out of 330,000 cooks making Chinese food, 234 of them had adenocarcinoma, which is 2.65 times higher than who also work in the culinary industry but are not exposed to excessive fumes.

Dr. An Vi Cuong, head of the Thoracic Department of Hospital No. 1 at Guangzhou Medical University conducted an experiment and discovered that canola oil and soybean oil heated at 270 degrees to 280 degrees will produce Condensed biomass, which can lead to cell chromosome damage, which is considered to be related to cancer.

Not only that, the grease in the pan will produce PM2.5 (super fine dust), which has been tested by environmental protection agencies. PM2.5 enters the body through the airways, they are especially dangerous when they are able to slip into the lung pockets and pulmonary veins, causing many deadly diseases.

According to a report in the Journal of American Oil Chemists' Society at the end of 2014 by Martin Grootveld - a professor of biochemistry and chemical pathology at De Montfort University in Leicester (UK), regular cooking The absence of a smoke system makes the lungs very poisoned. Even this is as bad as smoking 2 packs of cigarettes a day.

According to the researchers, when cooking at higher temperatures, cooking oil produces more toxic substances. At temperatures of around 100 degrees Celsius, fatty acids begin to break down into many harmful compounds.

The toxicity of cooking oil will become stronger at over 200 degrees Celsius to the point where the oil is on fire. People who inhale this smoke will surely be very harmful to health. Most of the fries have to boil oil at high temperatures, the oil smoke spreads indoors, especially closed houses, potentially dangerous.

Therefore, to ensure health, the housewives should minimize the processing of high-temperature dishes such as frying, especially avoiding burning to the point of smoky oil.

The kitchen should be well ventilated. A hood can be fitted to reduce the amount of toxic gas inhaled during cooking.