Why do chefs have a high chance of getting lung cancer?
48 years old
2018-06-14
I am a chef. I heard that people of my profession are prone to lung cancer. Why?
1 Answer These messages are for reference only
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BY Mamie Doris 2018-06-14The reason why cooks get lung cancer is mainly due to the harm of fume. When cooking oil is heated to 150 ℃, it will produce acrolein with a strong stimulating effect and damage the mucous membranes of the nose, eyes and throat; when the oil is heated above 200 ℃, there are more harmful substances in the fumes produced; when the oil burns to 350 When "spitting fire" at ℃ may cause people to have "drunk oil" symptoms, in such an environment for a long time, it will also increase the risk of cancer of the respiratory and digestive systems.8
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