To prevent lung cancer, you should develop good kitchen habits

We know that cooking fumes are a risk factor for lung cancer. In addition to the failure to discharge cooking fumes in time, it is also related to bad cooking habits. These bad habits mainly include the following:

1. Wrong control of oil temperature

Nowadays, many housewives are accustomed to putting vegetables into the oil only when it starts to smoke. The temperature at this time can reach 200℃~300℃. At this temperature, the oil smoke will contain a variety of harmful substances and carcinogens, such as acrolein, benzene, formaldehyde, crotonaldehyde, etc., which enter the human body through breathing and cause damage to the lungs.

2. Single cooking method

Most families cook by stir-frying, during which oil smoke dissipates quickly and cannot be effectively dissipated. Another major reason is that stir-frying generally requires a higher fire, at which time the dye will burn and decompose into carcinogenic substances.

3. Incorrect application of range hood

Most families are equipped with range hoods, but not everyone knows how to use them correctly. The range hood should be turned on before cooking, and the range hood and exhaust fan should be turned off 5 to 10 minutes after cooking is finished. This will ensure that residual fumes and burning decomposition products are completely removed.

3. The kitchen is not well ventilated

The windows should not be closed when cooking, but should be opened to ensure air circulation and unobstructed exhaust pipe of the range hood.