Interview experts: Xu Youqiong Fujian Fuzhou Center for Disease Control and Prevention Ignatius TSYu School of Public Health, The Chinese University of Hong Kong How much cooking is the different ways of cooking? The composition of cooking fumes is very complicated, and the organic matter contained varies depending on cooking conditions. The main component of edible oil has a boiling point of about 300 degrees. When the temperature rises to 100-270 degrees, it is mainly composed of small oil droplets with a diameter of about 10 microns or more. After the temperature is greater than 270 degrees, it is mainly invisible to the naked eye from 0.001 micron to 10 micrometers in diameter. Micro oil droplets are composed. At this point, food is added to the oil, and the moisture in the food is rapidly vaporized and expanded, and part of it condenses into mist and soot to form visible oil smoke. Generally, when the family is cooking, the stir-fry is used. The oil temperature is about 240 degrees, the frying time is basically controlled at 120-150 degrees, the frying temperature is 200-230 degrees, and the oil dry burning can reach 270 degrees or more. The higher the cooking temperature, the smaller the diameter of the soot component, and the more the respiratory dust, the greater the hazard. Regarding kitchen fumes, experts from the Fuzhou Municipal Center for Disease Control and Prevention and the School of Public Health of the Chinese University of Hong Kong conducted a study comparing the concentrations of soot in the air under various cooking oils and various cooking methods. They collect soot from various cooking methods in a kitchen with an exhaust fan and a range hood. The “Dish Emission Standard for Catering Industry†stipulates that the maximum allowable emission concentration is 2.0 mg/m3. The experiment found that all the cooking methods, except cooking vegetables, exceeded the maximum allowable discharge concentration, among which the fried fish exceeded the maximum number (12.7 times), followed by cooking, and the smallest was fried food. The concentration of soot in the dry cooking oil is higher than the concentration of soot in the food cooking. Among the different oil products, the soybean oil exceeded the maximum (23.3 times), the corn oil was the second, and the peanut oil was the smallest. Cooking fumes test report Use cooking oil: soybean oil, corn oil, rapeseed oil, peanut oil Cooking method: fried, fried, fried, boiled Collection instrument: dust sampler with glass fiber filter and atmospheric sampler with activated carbon tube Collection distance: distance from the oil pan 20cm ~ 30cm (human breathing zone) Oil temperature: controlled below 300 degrees Comparison of concentrations of soot in the air under various cooking modes Conclusion: The size of the fumes in the air produced by different cooking methods is: fried fish > stir-fry > fried fish and fried pork chops > fried vegetables > cooking vegetables. Experts recommend avoiding the choice of soybean oil during high-temperature cooking, avoid cooking oil dry, vegetables should be fried or boiled as much as possible, do not choose to fry, fish should be steamed or boiled as much as possible to avoid fish or fried fish. Comparison of concentrations of soot in the air when different cooking oils are dry Conclusion: The comparison of the concentration of soot in the air produced by different cooking oils is: soybean oil > corn oil > rapeseed oil > peanut oil. Interview expert Director of Department of Thoracic Surgery, Yi Xuanwu Hospital, Director of Lung Cancer Clinic, Capital Medical University Female lung cancer is high, causing fumes The proportion of lung cancer in Chinese women is significantly higher than that in Western countries such as Europe. In addition to air pollution, it is closely related to kitchen fumes produced by Chinese women's cooking habits. Not only lung cancer, the number of female laryngeal cancer patients has increased year by year in recent years, one of the reasons is the long-term inhalation of excessive soot. A study in the UK showed that cooking on a stove with poor ventilation and low combustion efficiency is equivalent to damaging two packs of cigarettes a day, which causes 1.6 million deaths worldwide each year. The volatile substances produced by the pyrolysis of edible oils and foods at high temperatures contain many harmful or even carcinogenic substances, including alkanes, alkenes and even acrolein, which are important cancer-promoting substances and have strong effects on the nose, eyes and throat mucosa. Irritant, long-term inhalation can cause rhinitis, pharyngitis, bronchitis and other respiratory diseases, conjunctivitis, cataracts and other eye diseases, increase the chance of lung cancer. More than 60% of non-smoking women with lung cancer risk long-term exposure to kitchen fumes. 25% of the family kitchen is connected to the bedroom, the high temperature oil smoke does not linger for a long time, and even sleep is also inhaled. When cooking, 32% of people like to fry food with high temperature, while the kitchen doors and windows are closed, and the kitchen environment is very polluted.
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