According to the 2012 China Tumor Registry Annual Report, the annual number of new tumor cases in China is about 3.12 million, and the national tumor mortality rate is 180.5/100,000; the incidence rate of lung cancer in China accounts for 22.14% and 14.56% of the national malignant tumor incidence rate for men and women respectively, while the mortality rate accounts for 27.21% and 21.91% respectively, ranking the top of malignant tumors in terms of incidence and mortality. The incidence and mortality rate are the highest among malignant tumors. Lung cancer is the most common malignant tumor, how is it caused? Smoking is a relatively clear cause of lung cancer, which is undoubtedly one of the main causes. Some people find it strange why so many people get lung cancer even if they do not smoke. There are many complex phenomena regarding the causes of tumors, including lung cancer, but in a nutshell, it is probably due to smoking plus the so-called six chemicals. The first is the aging of the human body, the second is the industrialization of cities, the third is the modernization of cities, and these modernizations are manifested in changes in lifestyle and environment, the fourth is the urbanization of rural areas, and many farmlands have become residential areas, and there is also the pollution of the environment and the poor lifestyle. We have improved our lives a lot compared to thirty years ago, but some habits are not in line with a healthy lifestyle. Among these factors, kitchen fumes are closely related to housewives. In addition, the incidence of cooking in the catering industry is higher than the general occupation, and the mortality rate of lung cancer is nearly one times higher among those who cook in the kitchen frequently than those who cook infrequently, and the chances of lung cancer among those who cook in the kitchen frequently are even much higher than those smokers who do not cook in the kitchen frequently. It is no exaggeration to say that kitchen fumes have become an “invisible killer” that threatens our life and health. Some families have the misfortune of being next door to a restaurant, or because of the proximity of the house, the daily inhalation of other exhaust fumes, accumulated over time, suffering from it. Studies have found that kitchen fumes and cooking oil temperature has a direct relationship when the oil is burned to 150 ℃, where the glycerin will generate the main component of the fumes acrolein, which has a strong spicy taste, the nose, eyes, throat mucous membrane has a strong stimulus, can cause rhinitis, pharyngitis, bronchitis and other respiratory diseases; when the oil is burned to “spit fire When the oil is burned to “spit fire”, the oil temperature can reach 350℃, then in addition to acrolein, it will also produce coagulation, which will not only make people produce “drunken oil” symptoms, but also lead to chronic poisoning and easily induce respiratory and digestive system cancer. Animal experiments have shown that the oil mist condensate produced when canola oil and soybean oil are heated to 270-280°C can cause cellular chromosome damage, which is thought to be related to cancer development. No such damage was found in unheated oils, and the damage was weaker when heated to less than 240°C. Therefore, excessive heating temperature of cooking oil, especially when heated with oil smoke can produce a large number of harmful carcinogenic substances, especially when frying food, full of kitchen with oil smoke, which is very harmful to the body. The actual frying, many bad habits, resulting in daily inhalation of more carcinogenic substances. For example, one is the oil began to smoke before putting vegetables, when the frying temperature will reach 200-300 ℃, the resulting oil smoke contains a variety of harmful substances and suspected carcinogenic substances, with breathing into the body and deposited in the respiratory tract as a hidden danger. The second is fried, stir-fried dishes, on the one hand, because the burning of fuel will decompose harmful substances that may cause cancer, and the other is because the smoke is not effectively dissipated. When stir-frying, the fuel will decompose harmful substances that can be absorbed more easily. Third, once the dish is over, close the range hood. The vast majority of housewives with range hoods, are opened a second before frying, immediately after the frying is completed. Out of saving electricity, but this is a very serious mistake. Residual fumes and combustion decomposition diffuse in the air will not immediately dissipate, if not timely exhaust ventilation, harmful substances will always roam the kitchen. Fourth, the kitchen is closed and not ventilated. “To really put an end to grease smoke, keeping the kitchen air circulation is the key.” Cooks are rather less likely to cause lung cancer, nasopharyngeal cancer and other diseases than housewives, and because of this. Large canteen operation rooms or restaurant kitchens are very much about ventilation. Many homes, on the other hand, tend to rely on range hoods. The point to be made here is that cooking on cookware with poor ventilation systems and very low combustion efficiency can cause damage to health equal to smoking two packs of cigarettes. Therefore, in the daily cooking process, good habits should be developed. First, it is recommended to always open the portal when cooking to create air circulation and check if the exhaust pipe of the range hood is clear. Second, the best way to control grease smoke is to master the oil temperature. The recommended oil temperature should be in the “80% hot”, that is, after pouring oil into the pot, to be oil surface fluctuations increase, there is not much smoke (at this time the oil temperature in 150 ℃ or so) when adding dishes. In addition, it is recommended that housewives often cook to drink more water, especially after frying, through the circulation of water will be part of the accumulation of harmful substances discharged from the body. Third, home cooking to minimize frying, frying method. Can properly increase the boiling, steaming and other water as the medium, so that the temperature is only up to 100 ℃, to maintain the nutrition of ingredients, and harmless to the human body. Four is ready to fry before you have to open the hood and exhaust fan, frying is completed 5-10 minutes before closing the hood and exhaust fan, in order to more thoroughly eliminate exhaust gas and soot purification kitchen air. In addition to choose a good hood and reasonable kitchen decoration is also a basic condition. In addition, the harm of fumes from your own kitchen is obvious, but living in a restaurant or other building near the flue, you may unknowingly inhale fumes for a long time, so the living environment is also extremely important.