Scientists from the Norwegian University of Science and Technology in Trondheim conducted a series of experiments related to the influence of kitchen range gas and various types of fats used for roasting on human health.
The research team roasted steaks for several minutes and gauged the level of the content of cancer-inducing polycyclic aromatic hydrocarbons like benzpyrene, flake-camphor, heterocyclic amine, aldehyde and other toxic ultrafine particles.
It has been found, when gauging toxic substances in the air while cooking at high temperatures, that their concentration is very high and can cause cancer, including lung and throat cancer.
The researchers say that when you roast food on margarine it leads to the severest exhalation of flake-camphor that enters lungs. The amount of other cancer-inducing substances also exceeded the accepted norms when you roast meat on a gas range no matter what fat you are using.