一日三餐是每個家庭必不可少的首要任務(wù),中國菜的烹飪技術(shù)細(xì)膩,煎、炒、煮、炸都不能缺,與“煙和火燃燒”來形容中國飲食文化并不是太多,但是會產(chǎn)生大量的油煙的廚房,這種方式使得家里做飯成為災(zāi)區(qū)與空氣污染。
Three meals a day is an essential first task for every family. Chinese cuisine has exquisite cooking technology, which can not be lacked in frying, frying, boiling and frying. It is not too much to describe Chinese food culture with "smoke and fire burning", but it will produce a large number of lampblack kitchens, which makes cooking at home become a disaster area and air pollution.
調(diào)查顯示,人們長期吸入烹調(diào)油煙,會有食欲不振、心煩等癥狀,嗜睡,疲勞,虛弱,也與呼吸系統(tǒng)疾病相關(guān),雖然平時飲食并不多,但會增加重量,大部分廚師偏胖的主要原因是主要原因,而這種疾病統(tǒng)稱為“油煙綜合癥”。
According to the survey, when people inhale cooking oil fume for a long time, they will suffer from anorexia, upset and other symptoms, drowsiness, fatigue and weakness, which are also related to respiratory system diseases. Although they don't eat much at ordinary times, they will increase their weight. The main reason why most chefs are overweight is the main reason, which is collectively referred to as "oil fume syndrome".
女性對與吸煙有關(guān)的癌癥風(fēng)險十分警惕——說到肺癌，大多數(shù)人認(rèn)為它是吸煙者的“”。然而，近年來，女性肺癌患者的比例越來越高，尤其是40歲以上的女性，約占女性肺癌患者的80%。肺癌已成為婦女發(fā)病率和死亡率的第二大原因。是什么導(dǎo)致中國患肺癌的女性數(shù)量急劇增加?研究表明，一般家庭烹飪過程中產(chǎn)生的煙塵，肺癌的更主要致癌物是DNP，主婦在廚房做飯時吸入的DNP，竟然是室外新鮮空氣的188倍!
Women are wary of the risk of cancer associated with smoking - when it comes to lung cancer, most people think it's the smoker's "patent.". However, in recent years, the proportion of female lung cancer patients is increasing, especially women over 40 years old, accounting for about 80% of female lung cancer patients. The incidence rate of lung cancer has become the second leading cause of morbidity and mortality. What causes a sharp increase in the number of women suffering from lung cancer in China? Research shows that the main carcinogen of lung cancer is DNP, which is produced in the process of cooking at home. The DNP inhaled by housewives while cooking in the kitchen is 188 times that of outdoor fresh air!
老年人容易誘發(fā)心腦血管疾病,油煙中含有大量的脂肪和膽固醇氧化物,易誘發(fā)心血管疾病,腦血管疾病,從現(xiàn)有的臨床數(shù)據(jù)可以發(fā)現(xiàn),人們常常聞到油煙比沒有聞到油煙更傾向于心腦血管的疾病,老年人經(jīng)過多年的烹飪熏窒息,容易生病。
The elderly are easy to induce cardiovascular and cerebrovascular diseases. There are a lot of fat and cholesterol oxides in the oil smoke, which is easy to induce cardiovascular diseases and cerebrovascular diseases. From the existing clinical data, we can find that people often smell oil smoke more prone to cardiovascular and cerebrovascular diseases than do not smell oil smoke. After years of cooking smoke, the elderly are easy to get sick.
威脅到兒童的成長和健康,兒童吸入油煙會導(dǎo)致眼睛,鼻子,呼吸道病變,影響正常的生長和發(fā)育,孩子在長身體的階段,油煙污染使兒童更容易結(jié)膜炎、鼻炎、咽炎、tractis,肺炎和其他疾病,嚴(yán)重危害兒童的生長和健康。
It is a threat to children's growth and health. When children inhale lampblack, it will cause eye, nose and respiratory tract diseases, which will affect their normal growth and development. In the stage of growing up, lampblack pollution will make children more prone to conjunctivitis, rhinitis, pharyngitis, tractis, pneumonia and other diseases, which will seriously harm children's growth and health.
在這個溫度下，一些揮發(fā)性物質(zhì)，如水、游離脂肪酸和氧化降解的短鏈產(chǎn)物，從油中逸出，產(chǎn)生可識別的煙霧。石油在這種溫度成分變化，開始惡化煙，特別是可以產(chǎn)生各種有害健康的物質(zhì)，致癌物質(zhì)。
At this temperature, some volatile substances, such as water, free fatty acids and short chain products of oxidative degradation, escape from the oil and produce recognizable smoke. Oil in this temperature composition changes, began to worsen smoke, especially can produce a variety of harmful health substances, carcinogens.
所謂的油煙,因為鍋無法控制溫度,溫度太高超過了煙點的石油和不斷產(chǎn)生煙霧,揮發(fā)性物質(zhì)即可以讓食物變黑,刺鼻的對人體有害的,生產(chǎn)家庭PM2.5,這是由癌癥機構(gòu)上市更強烈的致癌物——苯并芘,非常有害健康的廚師。作為一個合格的家庭主婦，了解高溫炒菜的危害和油煙的危害是非常重要的，因為它直接關(guān)系到你和你的家人的健康。
The so-called lampblack, because the pot can't control the temperature, the temperature is too high to exceed the smoke point of the oil and constantly produce smoke, volatile substances can make the food black, pungent and harmful to human body, and produce PM2.5 for the family, which is the strongest carcinogen listed by the International Cancer Agency - benzopyrene, very harmful to the health of the chef. As a qualified housewife, it's very important to know the harm of high temperature cooking and the harm of lampblack, because it's directly related to your health and your family.
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