Good health requires that we watch what we eat. Unfortunately, it might also be a good idea to keep an eye on how your food is cooked.
European researchers recently found that cooking methods can affect a home’s air quality, even after the stove is turned off. The research underscores the importance of good kitchen ventilation, especially when frying.
We get this insight thanks to the versatile chicken breast.
Scientists measured two types of pollutants produced by five methods of cooking this delectable entrée. One pollutant is particulate matter — tiny particles that become airborne and once inhaled, can lodge in the lungs.
Levels of volatile organic compounds, or VOCs, a gas released during cooking, were also recorded.
Together, these pollutants can cause a range of short- and long-term health problems, from coughing and wheezing to cancer, stroke and heart troubles.
The chicken breasts were pan-fried, stir-fried, deep-fried, boiled, and air-fried, each using canola oil.
The study found that pan-frying produced the most particulate matter. Stir-frying was the next worst, followed by deep-frying, which produced few particles. Boiling and air-frying produced numbers barely above background levels.
The ranking was similar for VOCs except that deep-frying produced more of the gas than deep-frying.
Pollutants peaked 14 minutes after cooking was completed.
Boiling and air-frying will keep the kitchen pollution-free. But don’t give up on the other methods. Just keep the kitchen ventilated.
Remember: Cooking is part chemistry, minus the Bunsen burner. And not all chemistry experiments come up smelling like roses.