美国医生不了解中式爆炒吧，有很多研究证实了油烟和肺癌之间的关联，尤其是对女性影响比较大 https://www.nature.com/articles/s41598-020-63656-7 Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women https://aacrjournals.org/cebp/article/9/11/1215/180250/Fumes-from-Meat-Cooking-and-Lung-Cancer-Risk-in Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women
当然有关系。 Ko YC, Cheng LS, Lee CH, Huang JJ, Huang MS, Kao EL, Wang HZ, Lin HJ. Chinese food cooking and lung cancer in women nonsmokers. Am J Epidemiol. 2000 Jan 15;151(2):140-7. doi: 10.1093/oxfordjournals.aje.a010181. PMID: 10645816. Cigarette smoking cannot fully explain the epidemiologic characteristics of lung cancer in Taiwanese women, who smoke rarely but have lung cancer relatively often. In a previous study, the authors suspected that exposure to fumes from cooking oils was an important risk factor for lung cancer in Taiwanese women nonsmokers in the Republic of China. In a new case-control study conducted in 1993-1996, they further explored the association of oil fumes with lung cancer in women. Two sets of controls were used concurrently. The subjects were 131 nonsmoking incident cases with newly diagnosed and histologically confirmed primary carcinoma of the lung, 252 hospital controls hospitalized for causes unrelated to diseases of smoking, and 262 community controls; all controls were women nonsmokers matched by age and date of interview. Details on cooking conditions and habits were collected, in addition to other epidemiologic data. Lung cancer risk increased with the number of meals per day to about threefold for women who cooked these meals each day. The risk was also greater if women usually waited until fumes were emitted from the cooking oil before they began cooking (adjusted odds ratios = 2.0-2.6) and if they did not use a fume extractor (adjusted odds ratios = 3.2-12.2). These results suggest that a proportion of lung cancer may be attributable to the habit of waiting until the cooking oil has been heated to a high temperature before cooking the food.
看了几个留言 提到爆炒和疫苗。 我家炒菜一般爆蒜，这是爆炒吧 疫苗我只打了头两针 后来就没有打
这是个玄学， 你问国内的医生，几乎个个说有关系。 你问美国的医生，几乎个个说没啥证据表明相关。——当然中美烹饪方式不同的因素要考虑进去
但如果是抽烟， 那全世界100%的医生，都说有关系。
和疫苗关系比做饭大
做完了，味道都很重，抽油烟机根本不管用。所以我要另外住一个房子，自己的房子从来不爆炒，那味道根本去不掉。
户外爆炒不是炒的时候一样吸入油烟？
肯定比在室内少很多啊，室内炒完还会弥漫开来到家里的其它地方，人哪怕不待在厨房，也会持续吸入。
那马力足够了！我们家也是，换了个马力大的，孩子说后院闻着比厨房都香。
哪一款马力这么好？
美国医生不了解中式爆炒吧，有很多研究证实了油烟和肺癌之间的关联，尤其是对女性影响比较大
https://www.nature.com/articles/s41598-020-63656-7 Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women
https://aacrjournals.org/cebp/article/9/11/1215/180250/Fumes-from-Meat-Cooking-and-Lung-Cancer-Risk-in Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women
不能说一定会相关啊 我就很少烧饭的 肺腺癌晚期挺多年了，也有其他不烧饭得肺癌的
记得有个谈亚裔细分的文章里提到，亚裔里面糖尿病最高是菲律宾裔，胃癌最高是韩裔，肺癌最高是华裔，还是和生活习惯有关。
你家有地毯吗？可以全部换成地板会好很多
a我家也是，有次煎东西忘了，在院子里的老公进来给我说东西糊了
真的？这个有数据吗？安慰好多啊。
我家除了小炒个青菜外几乎不炒菜，主要用烤、室外grill、炖、凉拌的烹调方法，减少被动吸油烟，厨房干净好打理。
一手烟的危害小于二手烟，科学上是不成立的，常识上也是站不住脚的。浓度和计量。
Bless
天，抱一抱 那你现在怎么样了？是怎么发现的呀？
我个人觉得和小时候家庭环境有关，比如家里有人抽烟，那么小孩子长大得癌症几率会变大
Bless!
Oh my god. 有没有用那个华人都装的1000CFM的油烟机？我真希望我早点知道，去边秋天才搞这个事情。天，煎牛排都闻不到，要到后院才闻到！ 还是没装对啊，我已经安排有图有真相拍个视频了
跟肥胖有关是真的，看看大厨大多胖胖的就知道了
你問了我想問又不好意思開口問 我偷偷掩嘴笑
三娃妈哪个帖子啊，有link吗
哈哈，王刚肯定不同意。
就是那个老婆得基因肺癌去世的特别快的帖子，亡夫写的。反正放这里就是老公把老婆累死害死的一般非要找个罪魁祸首出来。男人都该死就政治正确了。
啊， 原来是那个帖子引申来的， 那也太能脑补了吧
Ko YC, Cheng LS, Lee CH, Huang JJ, Huang MS, Kao EL, Wang HZ, Lin HJ. Chinese food cooking and lung cancer in women nonsmokers. Am J Epidemiol. 2000 Jan 15;151(2):140-7. doi: 10.1093/oxfordjournals.aje.a010181. PMID: 10645816. Cigarette smoking cannot fully explain the epidemiologic characteristics of lung cancer in Taiwanese women, who smoke rarely but have lung cancer relatively often. In a previous study, the authors suspected that exposure to fumes from cooking oils was an important risk factor for lung cancer in Taiwanese women nonsmokers in the Republic of China. In a new case-control study conducted in 1993-1996, they further explored the association of oil fumes with lung cancer in women. Two sets of controls were used concurrently. The subjects were 131 nonsmoking incident cases with newly diagnosed and histologically confirmed primary carcinoma of the lung, 252 hospital controls hospitalized for causes unrelated to diseases of smoking, and 262 community controls; all controls were women nonsmokers matched by age and date of interview. Details on cooking conditions and habits were collected, in addition to other epidemiologic data. Lung cancer risk increased with the number of meals per day to about threefold for women who cooked these meals each day. The risk was also greater if women usually waited until fumes were emitted from the cooking oil before they began cooking (adjusted odds ratios = 2.0-2.6) and if they did not use a fume extractor (adjusted odds ratios = 3.2-12.2). These results suggest that a proportion of lung cancer may be attributable to the habit of waiting until the cooking oil has been heated to a high temperature before cooking the food.