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Can nonstick pan coating cause food poisoning?
With the evolution of cooking methods, more and more families have prepared different pans for frying, and non-stick pans are often standard. But after using it for a period of time, you will find that the bottom of the non-stick pan gradually becomes scratched or the coating peels off, and other kitchen appliances such as rice cookers and non-stick spatulas have similar problems. Can such equipment still be used? What health hazards will the fallen coating bring into the human body?
To judge whether the non-stick pan coating is poisonous, we must first understand what its material is and what ingredients it contains. First, the non-stick coating is usually a fluorine-containing polymer, and the most commonly used is polytetrafluoroethylene (Teflon). These high molecular polymers are resistant to acids, alkalis, oils, and high temperatures. If they enter the human body, they will not be digested, absorbed and enriched at all, but directly
Excreted through feces. Secondly, the non-stick pan coating itself is very thin, and the amount of shedding during use is very small, and a considerable part of the wear and shedding occurs during the cleaning process, and the direct health risks caused by this are completely negligible.
The possible safety risks caused by polymer coatings come from residual materials or small molecules released during use. Many people worry that heating will decompose the coating and release harmful substances, such as certain perfluorinated compounds. Based on a number of studies and judgments on non-stick pan polymer coatings, it may release trace amounts of perfluorinated compounds at high temperatures, but the possibility of release during cooking is unlikely. For example, adding salt water and clean water to utensils containing non-stick coatings to boil for 2 hours, or heating to 280°C with soybean oil, did not find typical decomposition and dissolution of perfluorinated compounds.
At present, the scientific community believes that perfluorinated compounds in the human body mainly come from food and drinking water, while perfluorinated compounds from other sources only account for 1% to 2%. This is because perfluorinated compounds, as a very common industrial raw material, are ubiquitous in the environment, and animals can enrich it through the biological chain. The EU has tested more than 50,000 food samples, of which typical perfluorinated compounds are mainly from meat and seafood. According to research in Norway, the content of perfluorinated compounds in the serum of people who eat more fish is about 2.6 times that of ordinary people. In China, fish, seafood, meat and meat products are also the main intake routes of perfluorinated compounds.
First of all, the non-stick pan or coated utensils you just bought don't need to be treated specially, you can wash them with clean water, and avoid high temperature dry burning during use. Secondly, the non-stick coating is not suitable for scratching with a sharp object, so do not use a metal spatula when using a non-stick pan, and use a sponge or a softer rag when cleaning. In addition, the stability of the non-stick coating can be maintained for at least two years. Even if there is more wear and tear, there will be no special health risks. You can choose to continue to use or replace with a new pot according to your preferences.