Harm of kitchen fume

1. Kitchen fumes can invade human respiratory tract with air. Staying in the kitchen for a long time will cause symptoms such as loss of appetite, upset, listlessness, fatigue and weakness.

2. Kitchen fumes will harm people's sense organs. When cooking oil is burned to 250℃, glycerol in it will generate acrolein, the main component of oil fume, which has a strong spicy taste and has a strong stimulating effect on nasal, eye and throat mucosa, causing respiratory diseases such as rhinitis, pharyngitis and tracheitis.

3. Cooking fume contains a carcinogen called benzopyrene, which will damage human cell chromosomes, and long-term inhalation will induce lung cancer.

4. The oil fume attached to the skin will affect the normal breathing of the skin, leading to the decline of epidermal factors and cell activity. Over time, the skin will become slack, inelastic, wrinkled, gray and rough.

5. Fat oxides in oil fume can cause cardiovascular and cerebrovascular diseases, and oil fume makes middle-aged and elderly people more susceptible to cardiovascular and cerebrovascular diseases.

6. Fume is the air pollution source next to automobile exhaust and an important source of volatile organic compounds. Excessive oil fume emission will also cause great damage to the environment.

7. Cooking fume will make the kitchen dirty and difficult to clean, which increases the difficulty of cleaning the kitchen.

When cooking daily, try to choose refined edible oil as oil, and don't wait until the oil is heated and smoked before cooking. The higher the oil temperature, the greater the harm.