Smoking, as well as second-hand smoke and environmental pollution, are common causes of lung cancer as we know it. It is worth noting that prolonged exposure to kitchen fumes may also lead to lung cancer. Therefore, cooks should also pay attention to regular screening for the possibility of lung cancer. Kitchen fumes are the second most important element of indoor air pollution. Fuel, cooking utensils, cooking oil use, cooking methods, and the installation, use and maintenance of range hoods all have a great deal to learn about reducing kitchen fume pollution. For example, cooking oil heated to 170 ℃ will appear a small amount of smoke, 250 ℃ will appear a lot of smoke. Frying, deep-frying, stir-frying and barbecue, the oil temperature will be above 260 ℃, cooking process fumes produced by benzo(a)pyrene, volatile nitrosamines and other human health hazards. The greater the cooking fumes and the longer the exposure time, the greater the risk of lung cancer. Therefore, non-smoking “home cooks” should pay attention to creating a clean and ventilated kitchen, reduce high-temperature frying, an unhealthy cooking method, and open more windows to keep the kitchen air circulating. Pay attention to keep the kitchen ventilation, more greenery, less barbecue at home, scientific purchase, installation, use and maintenance of range hoods. Experts suggest that cooks who are over 40 years old; or have a long-term smoking history with a smoking index of 400 years or more (the number of years of smoking multiplied by the number of cigarettes smoked per day); or work in a closed environment for a long time; or work in an environment with a lot of dust particles for a long time; or have a family history of lung cancer, should receive at least one chest CT examination every year to help early detection and diagnosis of lung cancer. Early manifestations of lung cancer symptoms 1. The symptoms of lung cancer may cause compression or invasion of superior vena cava, resulting in superior vena cava syndrome, presenting angry varicose veins in face, neck, upper limbs and upper chest, subcutaneous tissue edema and elevated venous pressure in upper limbs. 2.Symptoms of lung cancer may cause compression or invasion of phrenic nerve causing ipsilateral diaphragm paralysis, elevation of diaphragm position, loss of movement or paradoxical movement, i.e. diaphragm rises during inspiration and falls during expiration. 3.Symptoms of lung cancer may cause the invasion of cancer into the pleura, which may lead to pleural effusion, often bloody in nature. Cancer cells may be found in the pleural fluid sediment. A large amount of fluid may cause shortness of breath and mediastinal shift. In addition, to prevent the occurrence of lung cancer, it is important to eat less stimulating foods and things that produce phlegm and hurt the lungs, such as chili peppers, raw onions and garlic, and fatty meat. Studies have found that eating more tofu and moderate amounts of meat and eggs also have protective effects. Vitamin A can maintain the integrity of cell membranes, maintain normal metabolism of epithelial tissues, block the process of cell carcinogenesis, accelerate the repair of cell nuclear DNA, and have a regulatory role in gene expression.