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国内外科学家研究表明,食物油高温加热后产生的油脂氧化物和油烟雾凝聚物具有细胞遗传毒性,有较高的潜在致病、致癌作用,现已证实家庭主妇易衰老,直肠癌,肺癌发病率高与此有关。那么,在家庭中怎样预防呢?最简单的办法是降低油锅温度,实验表明:油温在25℃时,无油烟、无脂肪氧化物,油的颜色无
Researches by scientists at home and abroad show that the oil oxides and fume agglomerates produced by the heating of food oils have cytotoxicity and high potential for pathogenicity and carcinogenesis. It has been confirmed that housewives are prone to aging, rectal cancer and lung cancer Rate is related to this. So, how to prevent in the family? The easiest way is to reduce the pan temperature, the experiment showed that: the oil temperature at 25 ℃, no fumes, no fat oxides, the oil color no