Dangerous death from the aroma of food

In many cases, the attractive aroma comes from dishes in the cooking process that can harm the environment and human health.

Harmful micro particle density is highest when we process high-fat foods with heat, such as roasting hamburgers on a fire.Photo: myspace.com.

Healthday said it was stated by Deborah Gross, an expert at Carleton University, Minnesota, USA. The statement was made at the American Chemical Society conference in San Francisco on March 23. Gross said that the gases and microscopic solid particles are two of the air pollutants that the cooking process creates.

"The aroma of food awakens human cravings, but it is produced by smoke during cooking," Gross said.

Gross and a colleague measured the density of solid and liquid microscopic particles suspended in the air during the course of human use of cake stoves, grills, wood stoves and many other cookware. They found that the density of microscopic particles reached the highest level when we processed high-fat, high-temperature dishes, such as roasting hamburgers on flames. For every 1,000 kg of minced meat, there will be 25 kg of exhaust gas. The team stressed that some cooking oils can also produce emissions. For example, if we fry 1,000 kilograms of chicken with peanut oil, 45 kg of emissions will be generated.

The two researchers hope the results will pave the way for the introduction of emissions control measures during food processing.

"These emissions not only affect air quality but they also contain chemicals that can cause cancer , " Healthday quoted Gross.