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FRYING SHAME; Fumes peril of gas hobs.

Byline: EMILY COOK

FRYING meat on a gas hob is less healthy than cooking with electricity, say researchers.

They found that pan-searing with gas produces more toxic fumes that may raise the risk of cancer.

And they warn that professional chefs may be most at risk.

Researchers at the Norwegian University of Science and Technology examined fumes from both cooking methods.

They found that steaks fried on a gas hob produce more potentially harmful polycyclic aromatic hydrocarbons.

Using various oils, they measured the amount of unhealthy particles given off in the "breathing zone" of the cook.

The results showed napthalene, a chemical contained in mothballs, was present in 16 of 17 samples.

The highest levels were produced with margarine on the gas hob.

Prof Kristin Svendsen said: "Exposure to these cooking fumes should be reduced as much as possible."

Health expert Dr Deborah Jarvis, of Imperial College London, said: 'People should keep their kitchens well ventilated when cooking."
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Publication:The Mirror (London, England)
Date:Feb 18, 2010
Words:158
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