Will people who work in the hotel kitchen for a long time cause harmful substances to enter the body because of long-term smoke inhalation?

That's right, the fumes we usually emit from cooking are a lot of thermal oxidative decomposition products produced by cooking oil and food at high temperature. Oil is heated when cooking. When the temperature reaches the smoking point of edible oil 170℃, blue smoke will decompose in the early stage. With the increasing temperature, the decomposition rate will be accelerated. When the temperature reaches 250℃, there will be a lot of oil smoke, accompanied by a pungent smell. The particle size of oil fume is 0.0 1 micron -0.3 micron. The oil smoke samples collected by relevant departments from households who often fry food were analyzed, and more than 220 chemical substances were detected, including aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones and heterocyclic compounds. Known mutation carcinogens such as volatile nitrosamines were also found in cooking oil fume. China's food culture pays attention to frying, frying, cooking and frying, and these cooking methods will produce a lot of oil smoke. Cooking oil fume invades human respiratory tract with air, and then causes diseases, which is called cooking oil fume syndrome in medicine. People with this syndrome often have symptoms such as loss of appetite, upset, listlessness, lethargy, fatigue and weakness. Although the food intake is reduced, the weight is unconsciously increased, which is one of the mysteries of many chefs being fat. In addition, oil fume contains a carcinogen called benzopyrene, and long-term inhalation of this harmful substance will induce lung cancer. According to the observation of cancer experts, the probability of women suffering from lung cancer has been rising, even surpassing that of men, and kitchen fumes are also inevitable.