Gas Frying Provokes Tumorigenesis
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Large amounts of polycyclic aromatic hydrocarbons and aldehydes are released, which are carcinogenic pollutants ....
Norwegian scientists have found that cooking gas is more harmful than cooking on an electric stove and increases the risk of tumorigenesis.
According to the results of a scientific study published in the journal Occupational and Environmental Medicine, the smoke released when frying food at high temperatures is carcinogenic.
Experts from the International Center for Cancer Research at the World Health Organization also support the same statement.
A research team from the University of Science and Technology in Trondheim made a comparison between frying meat on gas and on an electric hob.
During the experiment, for 15 minutes, 17,400 grams of steaks were fried in margarine or soybean oil. The kitchen in which the study was conducted was equipped with extractor hoods similar to those in the average Western European restaurant.
The data collected showed a significantly increased concentration of polycyclic aromatic hydrocarbons and aldehydes, which are considered carcinogenic contaminants, as well as ultrafine particles, which are toxic to the lungs.
The authors of the study are adamant that the most dangerous to health is frying in margarine on a gas stove. At such a high temperature, the largest amounts of the substance naphthalene, which is a toxic, polycyclic aromatic hydrocarbon, are released from margarine.
Regardless of the type of fat, the highest levels of aldehydes were reported when frying on a gas stove.
Again, when frying gas, the highest concentrations of fine particles are released, which are associated with the gas flame, not with the frying.