It may seem like a healthy option, but cooking a stir-fry could be bad for health because it shoots microscopic particles of fat into the air, which may be hazardous if inhaled, scientists have warned.

Researchers at Texas Tech University and Utah State University heated up oil in a frying pan and then recorded what happened when droplets of water were added.

They found the results were ‘dramatic’ with the water causing the fat to explode, sending tiny oil droplets into the air, which are ‘inhalable and potentially hazardous.’

The scientists say foods like chicken, or Chinese stir frys, may be the worst culprits for spraying oil into the air because poultry and vegetables contain large quantities of water.

Assistant professor Jeremy Marston at Texas Tech University, said: “We've discovered that a very large number of small oil droplets are released when even a single, small droplet of water comes into contact with hot oil.

“The resulting phenomena is dramatic - you can see the explosive release when the water, trapped under the oil, vapourises all of a sudden. This causes the oil film to rupture and sends oil droplets flying.

“Our research may be particularly relevant to Chinese cooking methods in which water is added to hot woks.”