Here are the 5 most common bad habits in the kitchen that many people do unknowingly:
-
Turning the range hood on or off too early after cooking
Cooking oil smoke is considered one of the most serious sources of indoor air pollution. Prolonged exposure to oil smoke can cause throat inflammation, rhinitis, bronchitis, and even increase the risk of lung cancer.
Studies suggest that you should turn on the range hood about 20 seconds before cooking to control the spread of smoke, keep it running throughout the cooking process, and continue running it for about 3 minutes after turning off the stove. Additionally, opening the window to allow fresh air circulation will help significantly reduce the amount of toxic air remaining in the kitchen.
A single cook, the whole family at risk? 5 kitchen habits that poison health, and the first one almost everyone does.
Also, it’s better to prioritize low-temperature cooking methods. When cooking oil is heated to around 170°C, it begins to break down and produce smoke. At 270°C, high-temperature oil molecules vaporize strongly, releasing blue smoke containing hundreds of harmful compounds, including benzo[a]pyrene, volatile nitrosamines, and heterocyclic amines, all of which are mutagenic and carcinogenic. Reducing fried, stir-fried, and high-heat dishes, and opting for steaming, boiling, braising, and cold mixing can significantly reduce these risks.
-
Using unbranded, low-quality cold-pressed oil
Many older people believe that cold-pressed oil is "pure and healthy." In reality, this type of oil can be quite risky. Because it is not refined, it contains impurities, has a low smoke point, and can produce a lot of smoke when cooking, increasing the risk of lung cancer.
Even more dangerous, the oil’s raw materials could mold during storage, and if contaminated with aflatoxin, a potent fungal toxin, prolonged use could increase the risk of liver cancer.
-
Reusing cooking oil multiple times
Oil used for frying fish, spring rolls, or other fried foods is often saved and reused in subsequent meals. When oil is heated repeatedly, it generates cancer-causing substances and trans fats, which not only increase the risk of cancer but also significantly affect heart health.
Used oil is not necessarily harmful if reused, but it should only be used when it is light in color, free of debris, properly strained, and stored tightly. It should be used up within a short time, preferably no more than 3 days.
-
Stir-frying repeatedly without cleaning the pan
After cooking one dish, there are often leftover oils and food residues in the pan. If you continue to cook another dish without cleaning the pan, these residues will burn, creating harmful toxins. Reheated old oil also generates additional compounds that are detrimental to health.
-
Adding too much salt while cooking
The World Health Organization recommends that each person should not consume more than 5 grams of salt per day, but in reality, the average salt intake in many households is 1.5 to 2 times this amount.
Excessive salt consumption not only increases the risk of high blood pressure and osteoporosis but also damages the stomach lining. Salt stimulates the shedding of the protective cells in the stomach lining, which increases the risk of gastritis and, over time, can lead to stomach cancer.
Looking back at these habits, it’s clear that health risks sometimes do not come from anything foreign or unfamiliar, but stem from our very own kitchens. By simply changing cooking methods, choosing safe oils, reducing salt, and maintaining proper hygiene for cooking utensils, the health of the whole family can be significantly better protected.
