Does using air frying reduce oil use PM2.5 have a significant increase? Comparison of health risks of common cooking instruments

There are many sources of indoor air, and some of them come from the kitchen. Chinese dishes prefer to stir-fry quickly over high heat, and ginger, ginger and garlic also like to stir-fry the aroma at high temperature first, and instantly, particles rise in the air. Especially the Sichuan cuisine that Taiwanese people love to eat is heavy oil, heavy ginger and spicy. In order to reduce high-temperature stir-frying oil and smoke, some people choose gas frying or other cooking methods. The doctor recommends that the oil and smoke machine must be turned on when cooking. The chef recommends that the machine should be turned on before cooking to achieve maximum power. After cooking, the machine should be turned off at a certain period of time and the smoke should be completely removed from the kitchen.

Chinese cuisine is complex and high-temperature cooking is prone to produce carcinogens.

Food cooking is nothing more than steaming, boiling, stir-frying, and frying. There are also many cooking methods such as roasting, red-burning, rinsing, and frying. Many Chinese dishes have a variety of cooking methods. The dried plum buckles must be boiled in water, fried with crumbs and then steamed with tinsels. The pork belly is fragrant with pork oil, and even boiled in water. In the last step, the hot oil is drizzled with chili and pepper. In recent years, gas frying is popular. Even if you don’t refuel, frying fish will produce oil and smoke due to the fat of the ingredients. Before the delicious dishes are served, the floating particles produced have long been inhaled into the lungs of the cook who is cooking, and these are carcinogenic factors.

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Qi Jian, a physician at the thoracic department of Enzhu Hospital, said that floating particles in the cooking oil smoke may have an impact on lung cancer. Although the specific degree of this impact cannot be quantified at present, rapid stir-frying over high heat will indeed increase the harmful substances in the oil smoke. During high-temperature cooking, the carbonization of the substances in the oil smoke will produce carcinogens, so the impact of cooking methods on health cannot be ignored.

Although there is little oil used for air frying, PM2.5 floating particles will be produced.

Qijian Construction recommends that it is relatively safe to stir-fry over high heat and use low-temperature cooking methods such as electric steaming and cooking. It is also necessary to note when using air frying and ovens. The oven usually generates radiation heat with heating quartz tubes, and a lower air convection makes less carbide; while the air frying tin is gasified due to the air convection and heating process, which can easily increase the floating particles of PM2.5.

is important for the effective emission of oil smoke. Traditional top type and new side suction type oil pumping machine have their own advantages. Compared with the traditional hanging type, the new side suction oil-suction smoker is closer to the boiler that produces oil-smoking, which can effectively absorb floating particles, which theoretically reduces the chance of oil-smoking inhalation into the lungs.

Qi Construction recommends that when cooking, as much as possible in the ventilation location, facing the window or using a pumping smoker to discharge the gas. In addition, we should avoid frequent use of fast frying on high heat, and use low-temperature cooking methods such as boiling or steaming to reduce the generation of PM2.5 and reduce the risk of cancer and lung diseases. Pay attention to the direction of air circulation when opening the window to ensure effective air emissions in the indoor areas, avoid oil smoke from being retained indoors, and thus protect the health of the family.

Electromagnetic furnace reduces carbon dioxide generation, and the oven can avoid "external coking and internal growth".

Tamsui urged Chen Weijie, deputy chef of the Jetkin Turbulent Hotel, to say that the electromagnetized furnace does not burn the high-temperature flame of gas furnace, which can significantly reduce carbon dioxide in the air. Generally, households use electromagnetized furnace to cook, and the carbon dioxide concentration will only increase by 3PPB, which has little impact on humans.

Cooking in the oven is relatively healthy compared to gas stoves, because less oil is needed and can also maintain food vitamins and minerals. The way of cooking in the oven can also avoid "external burning and internal growth". However, when using the oven, you should pay attention to the preheating temperature, choose a suitable baking pan (avoid plastic), and have enough air circulation space. Microwave boilers have the advantages of quickly heating and saving electricity in the oven, but are not suitable for ingredients such as vegetables, which can easily lose the taste and cannot have a crisp effect. The electric pot has multi-functional functions such as steaming and cooking, and can also retain most of the nutrients and moisture.

The pumping smoker is cleaned weekly to maintain optimal operating efficiency.

The commonly used gas frying pot in modern households, although the amount of oil used is less and can reduce oil smoke, it will still produce PM2.5, and the food is prone to coke, so it must maintain good ventilation during use. The advantage of oil ginger is that it has a better crispy effect, suitable for all kinds of fried foods, but it will produce more oil and harmful substances, which will have a greater impact on air.

Chen Wei suggested that before starting cooking, the pumping smoker should be turned on in advance to discharge the kitchen air. The distance between the pumping smoker and the boiler is about 70 cm during cooking. After cooking, the pumping smoker should be turned on and off again after the cooking is finished. In order to facilitate the extraction of all empty spaces in the kitchen. In addition, it is recommended to clean the pumping smoke filter network and smoke pipe once a week to maintain the optimal efficiency of the machine.

Cooking instruments compare

. Electric: It is relatively safe to use the cooking method and can also retain more nutrients.

. Oven: Use less oil, can maintain food vitamins and minerals, and can also avoid "external burning and internal growth".

. Microwave: Rapid heat and saves electricity in the oven, but is not suitable for vegetables and other ingredients, it will easily lose its taste and will not have a crisp effect.

. Frying pot: Use less oil, but it will produce PM2.5 minced particles, and the food is prone to coke.

. Electromagnetic furnace: No high temperature flame burning can significantly reduce carbon dioxide in the air.

Responsible editor: Gu Zihuan