高热油锅炒菜过热的油锅会使油脂发生过氧化反应而生成许多对人体有害的物质，长期吃这样的炒菜会使人易患慢性胃炎或溃疡病，甚至诱发胃癌。炒菜多放佐料根据美国食品药品管理局的一项调查报告指出：胡椒、桂皮、五香、丁香等调味品中，均含有一定的毒性，久食可能会改变人体 High heat cooking oil pan overheating oil will cause fat oxidation reaction and generate many harmful substances on the human body, long-term consumption of such cooking will make people susceptible to chronic gastritis or ulcer disease, and even induce gastric cancer. According to a survey report by the Food and Drug Administration: pepper, cinnamon, spiced, cloves and other condiments, all contain some toxicity, long time may change the human body