Frying Meat on Gas Stoves Poses Greater Risk

Gas stoves may give off more harmful fumes than electric
stoves when cooking meat.

The finding comes from a study in which steaks were pan-fried under
conditions typical for a kitchen in a Western European restaurant.

Researchers fried 17 beef steaks, each 14 ounces, either with margarine or
soybean oil, on gas or electric stoves.

They measured the amount of polycyclic aromatic hydrocarbons (PAHs),
ultrafine particles, and other potentially harmful substances in the breathing
zones of the cooks.

Higher levels of  PAHs, considered possible cancer -causing substances, were
detected when the frying was done on a gas stove. And the peak concentration of
ultrafine particles was greater when frying on a gas stove.

The researchers note that exposure to ultrafine particles from the air can
cause worsening allergies and lung
inflammation. They also note that the levels found in the study were under
established safe ranges for both particles and PAHs.

They conclude that "exposure to cooking fumes should be reduced as much as
possible."

Though other factors are involved in production of fumes from cooking, they
say that "frying on a gas stove instead of an electric stove causes increased
occupational exposure to some of the components in cooking fumes which may
cause adverse health effects."

The study is published in Occupational and Environmental
Medicine.

By Bill Hendrick
Reviewed by Louise Chang
By Bill Hendrick
Reviewed by Louise Chang
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