Aliphatic Aldehydes Produced by Heating Chinese Cooking
نویسندگان
چکیده
The Chinese style of cuisine requires steaming, boiling, or using oil to pan fry or deep fry. If the cuisine is prepared by stir-fry, the cooking oil in the fry pan is ordinarily heated in advance to approximately 300°C. A variety of chemical reactions occur while the temperature of the cooking oil in the pan is being elevated and the cooking materials are finally loaded into the hot pan. Chemicals in fumes generated from pan fry cooking are thought to be associated with contents of cooking oil and foods. Indoor exposure to the fume has been associated with respiratory diseases as an important risk particularly for women and cookers in Taiwan and other areas where pan-fry cooking is popular (Ko et al, 1997; Law and Day, 1976; Schoenberg et al, 1984; Coggon et al, 1984; Coggon and Wield, 1993). Several studies have identified carcinogens in the fume, including benzo[a]pyrene, dibenz[a,h]anthracene, benzene and formaldehyde (Li et al, 1994; Shields et al, 1995). Bioassay has also demonstrated that the condensate of the fume from cooking oils and foods is genotoxic and mutagenic (Berg et al, 1988; Berg et al, 1990; Felton et al, 1986).
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