The new study by the University of British Columbia researchers found that frying common meals like pancakes, eggs, sausages, and stir-fries produced carbon aerosols, tiny particles that can be inhaled deep into the lungs.
Previous studies involving chefs have shown exposure to cooking emissions is associated with chronic diseases in chefs. But the new experiment is the first in which researchers revealed certain compounds can form in domestic kitchens. Singlet oxygen is a highly reactive compound that can cause lung damage and contribute to the development of cancer, diabetes and heart disease, previous studies have shown.
While singlet oxygen compounds can be useful – sometimes used as a cancer therapy to cause cancer death – they have also been associated with damage to the body’s cells.
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