Pay attention to smoke points: cooking oils can damage lungs
Pay attention to smoke points: cooking oils can damage lungs
2024-08-08
Pay attention to smoke points: cooking oils can damage lungs. That’s the message from doctors today, who call for cooks to take care with frying oils in the kitchen. That’s because of the damage smoke can have on the lungs. Rates of lung cancer are higher among Taiwanese women than in some other countries, even though tobacco consumption is low. Experts say that might be due to air pollution, but kitchen smoke could also be a major overlooked hazard. The key thing to pay attention to is the type of oil you use, and how hot your pan is. If you want to fry on a high heat, be sure to use an oil that has a high smoke point.
Member of public
Yes, olive oil is healthier, that’s reported in newspapers and magazines.
Member of public
Yes, I know. I use it occasionally.
What oil do you use to fry vegetables at home? If you ask the passerby on the street, olive oil is the No. 1 answer. People imagine to it to be a healthy, premium choice. But if you’re frying on high heat, choosing the wrong oil could, in fact, lead to health risks.
Yen Tzung-hai
Toxicologist
Extra virgin olive oil has a low smoke point. It’s fine for sauteing. But if you use it for deep-frying or frying chicken or pork cutlets, it will go over the smoke point and start to smoke.
There are lots of different types of olive oil. Cold-pressed extra virgin olive oil has a smoke point of 191 degrees Celsius, while for extra virgin olive oil, it’s 199 degrees. For refined olive oil, it’s 230 degrees.
Yen Tzung-hai
Toxicologist
If you want to deep-fry, you should choose an oil with a higher smoke point. That will prevent oxidization.
For 42 years in a row, the type of cancer that claims the most lives in Taiwan has been lung cancer. People who smoke and those who have a family history of the disease are at an elevated risk. More men develop lung cancer, but women also develop it, even without smoking.
Liu Heng-hsuan
Taiwan Young Patient Association head
Lung cancer rates are higher in Taiwanese women than in women in Europe and North America, even though smoking rates are actually lower among Taiwanese women than European and American women. So experts have suggested that this may be because of smoke produced from cooking oils, or from air pollution. These are important factors leading to lung cancer for Taiwanese people.
There are many different risk factors for lung cancer, including air pollution, airborne particulates and second-hand smoke. But smoke from cooking oils is an invisible factor that may be most commonly ignored. The next time you head to the kitchen, think carefully about which oil to reach for.
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選對油很重要! "廚房油煙"成肺癌隱形殺手
2024-08-08
橄欖油是許多民眾的烹調首選，但就算橄欖油再好，還是不建議一罐油用到底，醫師指出像是"初炸橄欖油"的發煙點比較低，如果烹調溫度太高，會產生過多的煙，對身體有害，而廚房油煙也是造成肺癌的隱形殺手，建議未來烹煮，選擇適合油品，才不會對身體造成負擔。
[[民眾]]
“對，橄欖油比較健康，就報章雜誌報導的”
[[民眾]]
“會啊我知道，有時候也會用一下”
家裡炒菜用什麼油？街頭隨機一問，橄欖油是第一名，在民眾心中幾乎跟健康、高級畫上等號！但如果高溫烹調選錯油，可能反倒對健康有害。
[[毒物專家 顏宗海]]
“初榨橄欖油的話，其實它冒煙點比較低，所以你用來清炒是沒問題，可是如果說你用來油炸，炸雞排、炸豬排的話，因為它就會超過它冒煙點，它就開始冒煙”
橄欖油又分好多種，像是冷壓初炸橄欖油，發煙點在191度，初榨橄欖油199度，精緻橄欖油230度。
[[毒物專家 顏宗海]]
“如果你要油炸，就應該要選擇冒煙點比較高的油，這樣子的話，才不會產生一些氧化的反應”
台灣肺癌，連續42年蟬聯國人癌症死因第一名，吸菸者、家族病歷史，屬於高風險族群，男性患者比例高，不過女性中也有不吸菸的人得到。
[[台灣年輕病友協會理事長 劉桓睿]]
“女性國人的肺癌罹患率，是比歐美國家還要高的，但是女性國人的吸菸的情況，其實是比較低的，所以其實也是有專家有在提出說，或許有可能是因為炒菜、油煙，或者是說像空氣污染的部分，也是造成我們國人，罹患肺癌的一個重要的原因”
導致罹患肺癌的原因有很多，空氣汙染、PM2.5、二手菸等等，不過廚房油煙，是最容易被忽視的隱形殺手，下次煮飯前得好好挑選，用什麼油最合適。
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