Is cooking oil fume harmful to health?

Oil will undergo many chemical changes at high temperature, and lampblack is one of the worst products of this change.

Every oil product has a "smoke point", that is, the temperature at which obvious smoke begins. In the past, crude oil with dim color often began to smoke above 130 degrees, but for most pure and transparent oil products today, this temperature is usually around 200 degrees, and some even higher. The suitable temperature for daily cooking is 180℃, so there is no need to smoke before cooking. In other words, it is a habit in the crude oil era to stir-fry vegetables with today's pure oil. Cooking with oil fume, if the temperature is too high, is not only harmful to oil, but also harmful to vitamins. Oil fume itself is a serious air pollution.

As far as I know, most families are used to waiting until the grease obviously smokes, that is, the cooking temperature is between 200-300℃. The lampblack produced at this temperature contains many harmful substances, including acrolein, benzene, formaldehyde and crotonaldehyde. , are toxic substances and suspected cancer.

1, fry in new oil, not fried or heated oil. The smoke point of frying oil, or used oil mixed with impurities, will be significantly reduced, which means more cooking fumes, which will cause greater harm to the health of operators.

2. Don't choose fried, fried, oily or overcooked dishes. The oil temperature required for all kinds of cooking is different. If frying requires a temperature of nearly 300 degrees, this temperature will inevitably make the oil in the pot smoke a lot. Those operations that catch fire in the pot will even exceed the oil temperature of 300 degrees. At this time, it has reached the temperature of producing a large number of benzopyrene carcinogens, which is extremely undesirable! Frying and over-frying will inevitably lead to the reuse of oil, thus increasing the generation of lampblack.

3. When cooking, throw the dishes in when there is no obvious oil smoke. Cooking at room temperature will make the edible oil cool quickly, thus avoiding the problem of excessive temperature. Just throw a shredded onion into the pot and look around happily, but the color remains the same, which means that the oil temperature is suitable for cooking.

Don't stir-fry, stir-fry, stir-fry every meal and every dish. More cooking methods such as stewing, steaming, oven baking and cold salad can not only reduce the generation of oil fume, but also reduce the oil intake in one day, which is beneficial to weight control. At the same time, this kind of food is richer in taste, which is also helpful to cultivate the eating habit of light taste.

5. Buy a very effective range hood, preferably installed near the cooking fire source. Don't buy those European-style products. It's useless. It can't adapt to the cooking situation in China at all. The standard of effective smoke exhaust is that you can't smell the smell of cooking one meter away from the stove. I don't recommend any brands! )

6. Turn on the range hood while burning, and then turn it on for 5 minutes after cooking. When gas burns, it will produce a variety of waste gases, which should be pumped away in time. It is too late for many families to turn on the range hood until they produce a lot of lampblack.