Oil fume induces lung cancer, and edible oil is critical

In the history of the long food cooking in China, fried, fry, cook, fried, and braised ... A variety of cooking methods have created the "fertile soil" of this food. In the familiar recipes of delicious braised pork, squirrel cinnamon, etc., edible oil has always been a kitchen supplies that cannot be avoided.

Source 丨 pixabay

Simple ingredients are matched with hook fireworks, but behind the deliciousness, a large amount of oil fume produced by some Chinese -style cooking methods brings people to the dangerous building of cancer.

1

The characteristics and risk of lung cancer

Lung cancer occurs in bronchial mucosal epithelium, which can spread to bronchial and nearby lung tissue, and transfer through lymphatic and blood. In the early days, there are generally no obvious clinical symptoms, only manifested as general respiratory disease symptoms, such as cough, low fever, chest tightness, etc.

Source 丨 Good Morning Health-Talk

In addition to these easily confused features, there will also be some extra -lung performance:

bone joint. Lung cancer cells can generate certain endocrine hormones, antigens, and enzymes. These substances act on bone joints, causing bone joint pain, and pestle -like fingers appear.

Source 丨 Life Times

Back pain. Peripical lung cancer often develops behind, affecting chest walls and ribs, leading to shoulder and back pain. At the same time, these patients have rare respiratory symptoms. hoarse voice. The lung cancer longitudinal lymph nodes metastasize the throat nerve, which causes hoarseness.

Source 丨 Shanghai Red Cross Society

Since the 1950s, lung cancer has gradually appeared on the first challenge of the cause of malignant tumor death. According to statistics, there are 36 countries and regions with lung cancer in malignant tumors. According to statistics, in the north of Liaoning Province as an example, 33%of men and 31.2%of women are caused by lung cancer in urban cancer death cases. The survival of lung cancer is very short, and the five -year survival period of Chinese lung cancer is only about 20%.

2

The cause of lung cancer

After many years of epidemiological research, people generally understand several common causes of lung cancer, such as smoking, passive smoking, atmospheric pollution, occupational history, living history (coal stove heating or flame heating), dietary High temperature processing) and so on. At the same time, there is another reason to get the attention of many researchers -the history of cooking.

In China, frying and frying are common cooking methods, so oil fume is almost inevitable. Although the range hood has been continuously updated, some range hoods are too loud, or the chef feels that some simple dishes do not need to open the range hood. Most of the tenants use an induction cooker to simply deal with the food, and there is no hood at all.

The research team of Nankai University has found that the kitchen oil fume is a risk factor in common in the common two types of lung squamous carcinoma and lung adenocarcinoma (two major types of lung cancer). It is found through data comparison that the heating of vegetable oil and soybean oil to 270 ~ 280 ° C (roughly the oil temperature heating range during daily cooking) has a significant carcinogenic effect, but the carcinogenic effect of peanut oil and lard is not obvious.

You must choose the right oil

Source 丨 Network

3

Risk of kitchen oil fume

What are the specific factors that cause cancer?

This still needs to start with the ingredients of the fat itself. Oil is composed of a variety of organic compounds. The main component is fatty acid glycerin, accounting for more than 90%of the oil. A variety of chemical reactions occurred under high temperature cooking at high temperature, which changed the composition and characteristics of the oil. Studies have found that the oil fume produced during the cooking process can cause lipid peroxidation, cause human lung function and human immune function to be damaged, cause stain damage, and eventually increase the risk of lung cancer.

Source 丨 "Evaluation of Volatility in Catering Oil Flowers"

LCR is the risk of carcinogenic carcinogenic, SF is the carcinogenic slope factors of pollutants, and CDICA is the exposure of carcinogenic pollutants

Further experiment proves that there is a greater risk of carcinogenesis on people

Source 丨 "Evaluation of Volatility in Catering Oil Flowers"

Specifically, animal experiments and analysis of the 4 common kitchen oil fume components can be seen that 1,3-butadiene has a large potential carcinogenic risk and a carcinogenic risk of benzene.

However, there is a good news: Studies have found that a large amount of fresh vegetables and fruits can effectively reduce the risk of lung cancer, and this protection effect, women are higher than men.

Therefore, you must not ignore the risk of carcinogens in the family, care more about those who cook, buy good range hoods, reduce unhealthy cooking methods, and reduce the harm of this oil fume "killer" to us.

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