Cooking Fumes and Relative Diseases

DOI

10.2991/bep-16.2017.46How to use a DOI?

Keywords

cooking fumes; toxic contents; toxicity; reduction method

Abstract

Cooking fumes are mixture of various toxic components such as aldehydes, heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), fat aerosols and particulate matters (PM), which are mainly produced during or after cooking. Due to the toxic contents of CFs, CFs might cause lung toxicity, immune toxicity, hereditary toxicity, potential carcinogenicity and so on to organism. There were several studies investigated the toxicity impact of CFs. However, comprehensive review about the production, composition harm to the contacts and reduction methods of CFs is still lacking. In this review, the production, composition and effects on the contacts of cooking fumes were presented. In addition, reduction methods of cooking fumes were also presented. This review would provide references for the avoidance of CFs relative disease and the comprehensive disposal of CFs.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Chunyan WANG
AU  - Lifang LIU
AU  - Guoping HE
PY  - 2016/12
DA  - 2016/12
TI  - Cooking Fumes and Relative Diseases
BT  - Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)
PB  - Atlantis Press
SP  - 218
EP  - 222
SN  - 2468-5747
UR  - https://doi.org/10.2991/bep-16.2017.46
DO  - 10.2991/bep-16.2017.46
ID  - WANG2016/12
ER  -