Lung cancer caused by cooking, it will be too late if you don’t change these four cooking habits

Cooking at home is essential for three meals a day, and stir-frying is very common in our daily life. It is a happy thing to cook a delicious dish, but many people don’t know that cooking actually has health risks. If the cooking method is not appropriate, it may cause lung cancer in the long run.

Improper cooking for a long time can actually induce lung cancer

The survey found that the risk of lung cancer in middle-aged and elderly women who are exposed to high-temperature oil fumes for a long time will increase by 2-3 times. The incidence of lung cancer among kitchen workers in the catering industry is also higher than that in other occupations.

Why does long-term improper cooking induce lung cancer? One reason is that the combustion of cooking stoves such as coal, coal gas and natural gas will release harmful gases such as carbon monoxide and carbon dioxide; the other reason is that when cooking, cooking oil and food will decompose into carcinogens under high temperature heating. In addition, if the kitchen's ventilation system and combustion efficiency are poor, using high-temperature frying, grilling, deep-frying, etc. to cook for an hour can cause damage to your health that is almost equivalent to smoking half a pack of cigarettes.

It can be seen that improper cooking methods will indeed affect lung health, especially the following four cooking habits, which can easily lead to lung cancer.

4 cooking habits may cause lung cancer

Wrong habit 1: Wait until the oil starts to smoke before putting it in the pan

In order to make the food more fragrant, many people wait until the oil pan starts to smoke before stir-frying. Little do people know that the higher the temperature, the more harmful components will be broken down into edible oil, and the carcinogens produced will increase the risk of cancer. Moreover, many nutrients in vegetables will also be destroyed by excessively high temperatures, such as fat-soluble vitamins and essential fatty acids for the human body. It is recommended that when cooking, it is best to use a hot pan and cold oil, and use oil at low temperature.

Wrong habit 2: Continue frying without cleaning the pan

Many people have this habit. After they finish frying one dish, they add some more oil to the pan and then fry other dishes, thinking that this saves time and oil. But in fact, when heated at high temperature again, grease and food residues will adhere to the surface of the pot, which may produce carcinogens such as benzopyrene. Moreover, if you do not clean the pot and then continue to cook, the remaining vegetables in the pot will easily burn, which also poses a certain risk of cancer. Therefore, it is recommended to clean the pan before frying the next dish.

Wrong habit 3: Reusing cooking oil

Many people are reluctant to throw away the fried oil and use it for high-temperature cooking or deep-frying. In fact, it is best to use cooking oil only once, or at most 2 to 3 times while controlling the oil temperature. Because the oil has been used many times, there will be residual carcinogens in it. When choosing cooking oil, try to use less animal fat and choose vegetable oil.

Wrong habit 4: Turn off the range hood immediately after cooking

Many people are accustomed to turning off the range hood immediately after cooking, which is a big mistake. Because if the fire is particularly high when cooking and the food is burnt, harmful substances will be released, and it takes time for the range hood to expel the exhaust gas. After cooking, there is still unclean exhaust gas remaining in the kitchen, which may harm the respiratory system and induce lung cancer. It is recommended that after cooking, you should keep the range hood running for 3 to 5 minutes to ensure that harmful gases are completely discharged before turning it off.