Buzzoca

Yes, you read that right. Researchers have discovered that frying certain foods triggers the release of pollutants capable of affecting the lungs and, consequently, increasing the risk of serious problems such as cancer.

To reach this conclusion, scientists from the University of British Columbia, in the United States, analyzed emissions, as well as chemicals produced when cooking common meals, such as pancakes, Brussels sprouts and a mixture of vegetables, using a frying pan.

They measured the amount of pollutants produced, capturing “the smoke and emissions released using an instrument called an impinger, a small bottle designed to collect airborne chemical substances”, explain the researchers, cited in DailyMail.

When they analyzed emissions, scientists found that frying certain foods produced carbon aerosols, but also small particles or liquid droplets in the air, known as BrCOA. Then, the team exposed the aerosols to typical household lighting and natural sunlight.

Thanks to this they concluded that all meals released the same amount of carbon aerosols and subsequently produced a harmful compound called ‘singlet oxygen’ when exposed to light. It is “a highly reactive compound that can cause lung damage and contribute to the development of cancer, diabetes and heart disease”, as previous studies have shown.

They further concluded that although all meals produced ‘single oxygen’ in approximately the same concentration, the highest amounts were detected when the fumes were exposed to sunlight, that is, “kitchens with natural sunlight entering through windows may have the greater amount of compounds in the air”. This type of oxygen can remain in the air for a long time afterward.

In addition to all this, the study, made available in Environmental Science: Atmospheres, concluded that “the amount of ‘single oxygen’ produced was present at levels similar to those of environmental pollution measured outdoors, but could be more dangerous indoors, as it dealing with a confined space with less ventilation”.

Now, “our next steps include determining how this oxidant can affect humans and how much we breathe when we cook”, explains Nadine Borduas-Dedekind, the leader of the study, quoted in the media.