Cooking in gas stoves is more harmful than the electric
Cooking meat on gas stoves can be dangerous to cook because of the increased discharge of substances recognized as carcinogens, say Norwegian scientists.
Scientists from the International Agency for research on cancer (IARC) study found that compounds into the air when frying food at high temperatures, are in group 2A (very likely carcinogenic to humans). The results of the study were published in the journal of Occupational and Environmental Medicine.
In the experiment, the researchers fried 17 steaks, each weighing 400 grams, for 15 minutes, and measured the levels of polycyclic aromatic hydrocarbons (PAHs) such as naphthalene and benzpyrene, heterocyclic amines and aldehydes, and ultramatic particles with a diameter less than 100 nanometers.
The team was able to find only one PAH – naphthalene, the amount of which ranged from 0.15 to 0.27 micrograms per cubic meter of air, and the highest levels were registered during frying steaks in margarine on a gas stove. They also found mutagenic aldehydes, the concentration of which reached the 61.8 micrograms per cubic meter of air, but higher levels were observed on gas stoves, regardless of used fat.
The scientists also stress that although the levels of PAHs and particles-pollutants were below the accepted occupational safety thresholds, for many potentially hazardous substances threshold levels have not yet been defined, and the use of gas stoves can increase the number of such connections.
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