Short-term exposure to fumes in small amounts is generally not harmful to pregnant women, but long-term exposure to fumes may aggravate early pregnancy reactions and may even jeopardize fetal growth and development.
During pregnancy, the hormone levels in the pregnant woman’s body change, and some pregnant women will experience early pregnancy reactions, such as nausea and vomiting, lack of appetite, aversion to grease, etc. If a pregnant woman is exposed to the stimulating smell of soot, it may aggravate early pregnancy reactions.
The soot produced by stir-frying between 200-300 degrees Celsius contains a variety of harmful substances, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., all of which are toxic substances and carcinogenic suspected substances that may affect the growth and development of the fetus.
Pregnant women should try to avoid the stimulation of fumes during pregnancy, try to use steaming, boiling and other means of cooking, maintain indoor ventilation, and breathe more fresh air. If you experience any discomfort, it is recommended that you seek medical attention.