How does cooking on a gas stove affect the development of Oncology?

How does cooking on a gas stove affect the development of Oncology?

Most people living in civilized countries of the world cook food with a gas stove.



We all used to consider this kind of cooking the most convenient and varied. However, not so long ago, researchers found an interesting and not quite pleasant fact - during frying meat on a gas stove in the air emitted compounds of A2, which according to the world health organization are considered carcinogens, which in some way affects the development of cancer.



The influence of the gas stove on the development of oncologists explain this by the fact that in addition to this method of cooking meat on the gas stove also combines fats of different types (for example, animal fats and vegetable oil). Both of these factors lead to this, unfortunately, negative effect.



These conclusions were made based on the conducted experiment, during which two dozen different steaks were fried with gas, using margarine and soybean oil, while simultaneously measuring the level of polycyclic aromatic hydrocarbons, ultrafine particles, mutagenic aldehydes in the air.



As a result, it turned out that in cases where used for cooking margarine in the air was the most naphthalene. For example, in Taiwan, women get lung cancer as often as men who smoke, although few of them do. Researchers attribute this to the fact that women there spend a lot of time at the gas stove.



The scientists who conducted the tests call to limit the time spent on gas frying as much as possible. These small precautions can reduce the likelihood of cancer in the future and possibly prevent the worst.



Health to you!

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