For the same oil, the amount of PAHs increased with the increase of temperature, especially the concentration of strontium increased rapidly ( rapeseed oil 17.66617.4 ng / g, soybean oil 4.3229.94 ng / g, lard 16.9981.00 ng / g), BaP also increased, and the concentration of some 3-ring compounds such as phenanthrene and anthracene did not change much; the ratio of fluoranthene/helium at low temperature (180 °C) was less than 1, and at high temperature (230 °C), the ratio of fluoranthene/helium was about Is 1. The relative content of naphthalene in the air of the hotel kitchen, family kitchen and soot was calculated to be 12.8%, 46.9% (30.2% for non-smoking households, 63.8% for smoking households), 19.2%. The sources of PAHs pollution in indoor air are mainly the cooking fumes, cigarette smoke, the volatilization of sanitary balls and the effects of outdoor pollutants. Intake of human PAHs PAHs containing "triad" effects in soot flue gas have a greater impact on the respiratory system. Some epidemiological surveys have shown that cooking fumes is a risk factor for lung cancer. The incidence of nasopharyngeal cancer in people who work in cooking is higher than in other occupations. Studies have also shown that PAHs contamination mainly causes cancerous changes in the bronchi and esophagus. However, there are few studies on the intake of human PAHs, so the research on the carcinogenic mechanism of PAHs cannot be carried out. Kazerouni et al. studied the content of PAHs in 200 common foods in the United States. It was found that the content of PAHs in barbecued meat was higher, reaching 4 ng/g. The content in vegetables was lower, only 0.5 ng/g.
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