Core Viewpoint - Kitchen cooking fumes, while associated with delicious food, pose significant health risks, including an increased risk of cancer due to harmful substances like PM2.5, polycyclic aromatic hydrocarbons (PAHs), and volatile organic compounds (VOCs) present in the fumes [1] Group 1: PM2.5 - PM2.5 can be generated during high-temperature frying, with concentrations potentially reaching 800 micrograms per cubic meter in poorly ventilated areas, exceeding the national indoor air quality standard by 15 times [2] - Long-term exposure to high levels of PM2.5 can lead to chronic bronchitis, exacerbate asthma, and even induce lung cancer [2] Group 2: Polycyclic Aromatic Hydrocarbons (PAHs) - PAHs are primarily produced during high-temperature cooking methods, especially when oils are reused or heated above 200°C, leading to significant increases in their generation [3][4] - PAHs are known for their genetic and reproductive toxicity, with potential adverse effects on fetal development and reproductive health [3][4] Group 3: Volatile Organic Compounds (VOCs) - VOCs in cooking fumes mainly arise from the thermal decomposition of fats and food components, with significant increases in compounds like acrolein when oil temperatures exceed 200°C [5] - Some VOCs, such as formaldehyde and 1,3-butadiene, are classified as known carcinogens, while acrolein is a probable carcinogen [5] Group 4: Prevention Recommendations - Utilizing range hoods effectively by turning them on before cooking and keeping them running for a few minutes after cooking can help mitigate exposure to harmful fumes [6] - Choosing oils with appropriate smoke points for different cooking methods can reduce the generation of harmful substances [6][7] - Controlling oil temperatures and minimizing high-temperature cooking methods, such as frying and grilling, can significantly decrease the production of harmful compounds [7]