Prevention of lung cancer: kitchen fumes and female lung cancerOur country food culture exquisite decoct, fry, cooking, frying, cooking when
Prevention of lung cancer: kitchen fumes and female lung cancer
Our country food culture exquisite decoct, fry, cooking, frying, cooking when the temperature reaches 250
The degree of oil fumes, decomposition, soot particle diameter of 0.01 0.3um, can be absorbed into the deposition in the alveoli; more than 220 kinds of thermal oxidation decomposition products containing the oil fume, the volatile nitrosamines and other carcinogens benzopyrene, long-term inhalation can lead to human chromosome damage, induced lung cancer.
A British study shows that, in the extremely low combustion efficiency of cooking stove, ventilation system, for the health of the damage, the equivalent of smoking two packs a day, this year in the global killed 1 million 600 thousand people; the report also pointed out that the kitchen fumes can lead to lung cancer, pneumonia and other respiratory diseases, may the disease caused by asthma, including cataract. According to the WHO survey, most Chinese women do not smoke, but it is a high incidence of lung cancer, the reason lies in this. Beijing public health department, a 5 year old lung cancer epidemiological survey results show that regular cooking of women with a higher incidence of lung cancer, and the prevalence of lung cancer in smokers is almost equal.
For expert advice, our family should change the existing cooking habits, try to reduce the number of fried, fried, steamed, boiled, cooking methods to promote stew does not produce smoke when cooking; don't put the pan burning too hot, the temperature control in less than 200 degrees (to smoke, so that not only is the limit) reduce smoke, also make the vegetables can be effectively preserved; good ventilation of the kitchen, the cooking process is always open the lampblack machine, without lampblack machine in the kitchen, the ventilation window must be cleared as soon as possible to buy cooking oil fume; should be guaranteed, less impurity oil quality, recommend the use of oil smoke less quality of soybean oil, peanut oil, salad oil, without modification, the storage time is too long or repeated fried food oil.
Indeed, the incidence of lung cancer is genetic factors, environment and living habits of the synergetic effect of the need, about 20 years of its occurrence and development, and once the clinical symptoms usually has reached an advanced stage, the 5 year survival rate is low. If you eliminate the hazards of smoking and cooking fumes can reduce lung cancer by 85%, especially female friends can benefit. Therefore, the primary prevention of lung cancer is very important. In addition to improving the kitchen environment, reducing the risk of smoking, smoking cessation, focusing on dietary balance, maintaining mental health are conducive to reducing the incidence of lung cancer.