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In an ordinary family in Chengdu, 66-year-old Uncle Li has always felt a little difficult to swallow recently, and his appetite is not as good as before.
This bothered him a lot, as he had always prided himself on having a strong appetite. At the insistence of his family, Uncle Li went to the hospital for a comprehensive physical examination.
Before the results of the examination came out, the doctor made a detailed inquiry about Uncle Li's eating habits.
During the conversation, Uncle Li revealed that since he retired, most of his meals were fried by his daughter-in-law.
After hearing this, the doctor shook his head a little puzzled and said, "Uncle Li, the way and habits of eating are very critical to the health of our esophagus, and we need to understand the content of your diet in detail. ”
The results of the physical examination showed that Uncle Li had esophageal cancer.
The diagnosis came as a shock to the entire family. Uncle Li's son, after learning of his father's illness, couldn't help but complain about his daughter-in-law's cooking method: "Stir-frying is too unhygienic!" ”
He was worried that the oil smoke and high temperature used by his daughter-in-law when stir-frying might be the cause of Uncle Li's condition.
The doctor explained that the formation of esophageal cancer is related to a variety of factors, but dietary habits are indeed an important factor.
Long-term exposure to oil fumes, especially high-temperature oil fumes, may indeed increase the risk of esophageal cancer.
The doctor added that high-temperature cooking, especially when the oil is too hot during stir-frying, may produce certain potential carcinogens, such as acrylamide and polycyclic aromatic hydrocarbons.
Doctors also provided relevant research data, showing that long-term intake of food cooked at too high temperatures, especially food cooked in an environment with heavy oil smoke, does have a certain correlation with esophageal cancer.
This cooking method tends to cause a chemical reaction of the fats and fats in the food, producing chemicals that are harmful to the esophagus.
After listening to the doctor's explanation, Uncle Li's family realized that they needed to change their cooking habits to minimize the production of oil fumes during high-temperature frying and cooking.
They started using healthier cooking methods such as steaming, boiling, or stir-frying, and made sure the kitchen's ventilation was effective at removing fumes.
With the change in cooking habits, Uncle Li's quality of life has improved to a certain extent, and although his condition cannot be completely reversed, the support of his family and the correct diet management have made his life more comfortable.
This story reminds us that seemingly innocuous cooking habits in our daily lives can have a long-term impact on our health.
This begs the question: how can we manage the kitchen environment more effectively in the modern home to reduce potential health risks?
The correct answer lies in the fact that, in addition to improving cooking methods, it is also necessary to invest in and maintain kitchen ventilation equipment to ensure that harmful substances are effectively removed during cooking.
At the same time, public health departments should raise awareness about food safety and environmental management in the kitchen, and help families build healthier cooking and eating environments through education and resource support.
What do you have to say about this? Feel free to leave your thoughts in the comment section!