Cooking Fumes and Relative Diseases
- https://doi.org/10.2991/bep-16.2017.46How to use a DOI?
- cooking fumes; toxic contents; toxicity; reduction method
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.
- © 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/).
Cite this article
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 - https://doi.org/10.2991/bep-16.2017.46 ID - WANG2016/12 ER -