With the continuous improvement of people’s living standards, people’s demand for food preparation is getting higher and higher, which leads to a significant increase in health problems caused by kitchen fumes. In particular, women aged 40-50 are more likely to suffer from lung cancer. Among the factors that induce lung cancer risk in non-smoking women, more than 60% of women are exposed to kitchen fumes for a long time, 32% of women like to fry food with high-temperature oil, while kitchen doors and windows are closed, and the small kitchen environment is heavily polluted by fumes. Even sleeping inhalation. Hu Mu, Department of Thoracic Surgery, Xuanwu Hospital, Capital Medical University
China Interior Decoration Association Indoor Environment Monitoring Center research shows that the kitchen is the most serious air pollution space in the home, its pollution sources are mainly two aspects: one is from coal, gas, liquefied gas and other cooking fire sources such as carbon monoxide, carbon dioxide, nitrogen oxides and other harmful gases released; the second is the cooking dishes generated when the grease smoke. In daily life, cooking fumes have many hazards and hidden dangers, has become a major “invisible killer” of people’s lives, especially the majority of women who often cook, but also suffer from it.
Cooking fumes are volatile substances produced by the thermal cracking of cooking oil and food at high temperatures, containing many harmful and even carcinogenic substances, the main component is acrolein, with a strong pungent taste, strong irritation of the nose, eyes, throat mucosa, can cause rhinitis, pharyngitis, bronchitis and other respiratory diseases, long-term inhalation of such fumes, but also lead to the deterioration of asthma, thereby increasing the chances of lung cancer.
A British study reported that cooking on a stove with a poor ventilation system and very low combustion efficiency can cause health damage equivalent to smoking two packs of cigarettes a day, a condition that kills 1.6 million people worldwide each year. This report also states that kitchen fumes can cause lung cancer, pneumonia and other respiratory diseases, and may also cause diseases such as asthma and cataracts. According to the World Health Organization, most Chinese women are non-smokers, yet they have a high incidence of lung cancer. This is the reason.
Chinese traditional cooking methods are mostly frying, stir-frying, slipping, frying, baking and other oil temperatures are above 260 degrees, many “cooking” women do not realize that the oil smoke is the largest source of pollution in the home air environment, its pollution sources are mainly two aspects, one is gas, liquefied gas and other cooking smoke released in the nitrogen oxides and, carbon monoxide, sulfur dioxide. The second is cooking cooking oil and food compounds produced, including benzo(a)pyrene and other carcinogens with mutants.
Kitchen fumes are really harmful how much
”Speaking of kitchen fumes, it is also inseparable from tobacco, there are more than 4,000 kinds of substances in tobacco, harmful substances, including carcinogenic substances, there are also more than 200 kinds of harmful substances in kitchen smoke, we have just talked about benzo(a)pyrene, volatile nitrosamines, are mutagenic substances or called carcinogenic substances.” Zhi Xiuyi, director of the Department of Tobacco Control and Lung Cancer Prevention and Control of the China Cancer Foundation, told reporters. For this reason, how do we stay away from the hazards of grease smoke?
The health hazard of kitchen fumes mainly depends on the fume point, which is different for different cooking oils, such as olive oil, canola oil and so on. Olive oil is 170 degrees, some are 230 degrees, and several traditional Chinese frying methods can basically reach about 250 degrees. As you can imagine, the volatile substances produced by the thermal cracking of cooking oil and food at high temperatures contain many harmful and even carcinogenic substances, the main component of which is acrolein, which has a strong pungent taste and is a strong irritant to the mucous membranes of the nose, eyes and throat.
Since we always say that grease smoke is harmful to stay away from, so is there any good way to make our respiratory tract and lungs become more “clean”? Teach you four tricks: No. 1: change the cooking habits of “frying in a hurry”. Do not make the oil too hot, the oil temperature should not exceed 200 ℃ (to the limit of the frying pan smoke), so that not only can reduce the “fumes syndrome”, the vitamins in the next pot of vegetables can also be effectively preserved; No. 2: it is best not to repeatedly cook fried oil. Some housewives in order to save some oil, fried fish, fried ribs used repeatedly used oil is not discarded, not knowing that it also contains many carcinogenic substances. Repeatedly heated cooking oil, such as cooking oil used to fry food for many times, not only contains carcinogens itself, it produces fumes containing more carcinogens, which is more harmful; trick 3: Be sure to do a good job of ventilation in the kitchen. The kitchen should always be naturally ventilated, but also to install the third generation hood with better performance and effect. In the cooking process, always open the range hood, frying after 10 minutes before closing the hood; move 4: try to use steam, boil, fry and other means of cooking. This can reduce the amount of cooking oil, but also to reduce the destruction of food nutrients.
Traditional hoods also have “failure” when
Speaking of kitchen fumes, inevitably involved in the hood. The introduction of hoods has changed the history of smoky kitchens. With the development of the market, Chinese, European, side suction and other varieties of hoods on the market are becoming more and more abundant, but behind such an appearance and what has brought us?
Using the hood for a long time we will find that the hood filter is indeed stained with oil, the filter under the Sheng oil bucket also accumulates the residual oil absorbed from the hood, but do you still have this experience: the hood still has a layer of thick or thin oil gas on the exterior, the degree of thickness or thinness depends on the length of the cleaning cycle, but also often headache those placed around the hood apparatus also in a few days apart without cleaning After a few days of no cleaning, there is always a greasy layer. In addition, when cooking spicy or pepper and other irritating seasonings, even if the hood’s oil absorption function is turned on to the maximum, the pungent fumes still make people cough and choke …… these problems can plague us, so that our quality of life is reduced, so that our bodies suffer.
From the standpoint of consumers, the assessment of the hood should have the following four main criteria: 1, whether the kitchen fumes completely clean; 2, whether the problem can be solved at the source, the human respiratory system with the source of pollution isolated, so that people do not have access to fumes pollution; 3, whether the oil and smoke separation, so that the fan is effectively protected; 4, whether to maintain long-term super-effective.
Using the above four criteria to examine the traditional range hoods, naturally know the traditional range hoods over the years by more and more users “question” what is the reason.
First: traditional range hoods are ceiling design, installation height is generally around 700mm, and its mainstream models of fan power mostly between 200 ~ 250W, so its effective suction radius of roughly 400mm, so the pot surface completely outside of its fan suction range, so that soot from the pot surface a natural will spread around. To draw clean, from the principle of aerodynamics, it is only the height down, so that the effective radius of its suction will cover the pot surface, naturally, can also achieve 99% of the suction effect, but this obviously can not fry again, after careful analysis, it is not difficult to find that this ceiling design is the fundamental reason why the traditional hood is not clean.
Second: traditional hoods in the soot filtering, are using the oil filter way. There is a layer, two layers or multiple layers, filter holes square, diamond, round, etc., the purpose is to hope that through the filter to block the oil smoke, but from the use of so many years, the effect of this solution is very poor.
Third: Because there is no effective means of purification, resulting in a large amount of oil accumulation in the fan and machine cavity, cleaning is very difficult, and generally requires professional staff to complete, and sometimes worse after cleaning, time-consuming and laborious.
From the development of the traditional range hood has experienced three generations, the face of kitchen fumes still have problems that can not be solved, then how to suck clean fumes, a time to become the subject of many experts are keenly concerned. Next we will talk about the third generation of range hoods, “the third generation was invented by the Chinese in 2001, through positive pressure and a negative airflow organization airflow, curve gently connected between the person and smoke flow to form an air fluid diaphragm, the source of pollution and the human body completely isolated from the source of pollution directly exclude grease, a complete solution to household grease pollution. This product is usually a combination of range hoods, disinfection cabinets, gas cookers, etc., not only greatly save kitchen space, making the layout more reasonable, and can be very good at absorbing grease and smoke, eliminate harmful pollutants in the kitchen, popular third-generation range hoods can completely and thoroughly solve the problem of kitchen grease.”
Create a green and healthy kitchen to create a good dining environment
So, while enjoying a delicious meal with your family, how can you achieve a balance between good taste and health? On this issue, we asked experts, experts told reporters to adhere to the following points.
Method 1: Choose a kitchen with independent external windows. Independent windows can enhance the convection of indoor air, so that fumes as soon as possible to disperse. Before the kitchen planning to consider the direction of the wind and airflow to avoid counterflow. Close the kitchen door to the dining room when opening the window to avoid fumes blowing into the room.
Method 2: The key is to try to use the fluid diaphragm smoke extraction core patented technology, the net absorption rate of kitchen fumes can reach more than 99%, or even 100% of the kitchen appliances, so that people away from fumes pollution, so as to bring practical and reliable protection for human health.
Method three: induction stove instead of gas stove. Do not think that grease smoke is all generated from the frying pan. Another source of it is the harmful substances produced in the process of gas combustion, induction cooker instead of gas stove can reduce the content of harmful substances contained in the indoor air.
Method 4: Once the range hood is open do not rush to close. Many users in cooking, only open a few minutes to close the range hood, which can not play its role, the correct use of the method is as long as the cooking should be opened at the beginning, until the end of the entire cooking and then after 5 to 6 minutes, in order to shut down. Therefore, in the cooking process work, the range hood should work throughout the process, and can not be on and off. The purpose of doing so is not to make it stay in the kitchen to prevent health hazards.