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Gas hobs have always been a popular choice for chefs or serious cooks because they offer better temperature control and quicker heating times than electric hobs, but recent research shows a possible link between cancer and frying meat on a gas hob.
Overcooked meat linked to tumours
Following findings that eating burnt or overcooked red meat increases cancer risk due to carcinogenic compounds called acrylamides, scientists from the Norwegian University of Science and Technology simulated a typical restaurant kitchen and fried steak in either soya bean oil or margarine for 15 minutes on both electric and gas hobs. The experts then examined the particles in fumes that were produced by the cooking and found that frying over a gas flame increases exposure to toxic chemicals known as mutagenic aldehydes and heterocyclic amines. According to the International Agency for Research on Cancer, these chemicals are ‘probably carcinogenic’.
High temperatures dangerous
The Norwegian team believes that the higher temperature of a gas hob, compared with that of an electric hob, is to blame. What the heat does is cause the release of more harmful products that are produced when oils are broken down. The researchers conclude that ‘Exposure to cooking fumes should be reduced as much as possible.’
Shedding light on previous research
The National Heart and Lung Institute’s Dr Deborah Jarvis says this study could help to shed light on previous research linking cooking with gas (frying, in particular) to breathing problems like coughs, asthma and infections. So far, scientists have not fully understood the link between frying on a gas hob and illness.
The message stays the same
Dr Jarvis added that the health message to the public is the same as it has always been: always cook in a well-ventilated kitchen and make sure your gas appliances are maintained properly.
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