Cooking oil fumes and risk of lung cancer in women in rural Gansu, China

Metayer, Catherine; Wang, Zuoyuan; Kleinerman, Ruth A.; Wang, Longde; Brenner, Alina V.; Cui, Hongxing; Cao, Jinshan; Lubin, Jay H.

doi:10.1016/s0169-5002(01)00412-3

Cited by 119 publications

(70 citation statements)

References 25 publications

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“…Mizo cooking often involves stir frying at high temperature, which produces ample amount of COF containing several carcinogens (Straif et al, 2006). Our study was consistent with the studies from China for significant association of COF and risk of lung cancer among women (Metayer et al, 2002). An experimental approach performed by Hung et al (2007) reported that COF was capable of causing cellular destruction.…”

Section: Discussionsupporting

confidence: 91%

Role of Household Exposure, Dietary Habits and Glutathione S-Transferases M1, T1 Polymorphisms in Susceptibility to Lung Cancer among Women in Mizoram India

Phukan

Saikia²,

Borah³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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Section: Discussionsupporting

confidence: 91%

Role of Household Exposure, Dietary Habits and Glutathione S-Transferases M1, T1 Polymorphisms in Susceptibility to Lung Cancer among Women in Mizoram India

Phukan

Saikia²,

Borah³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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“…A recent monograph from the IARC identified 17 case-control studies exploring the association between exposure to cooking emissions and lung cancer, and all were conducted exclusively in the Chinese population [131]. Among these 17 studies, only four allowed the cookingrelated effects to be distinguished from those related to fuels [151][152][153][154]. In a group of nonsmoking females in Hong Kong, YU et al [153].…”

Section: Respiratory Effectsmentioning

confidence: 99%

Indoor air pollution and the lung in low- and medium-income countries

2012

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Over half the world's population, mostly from developing countries, use solid fuel for domestic purposes and are exposed to very high concentrations of harmful air pollutants with potential health effects such as respiratory problems, cardiovascular problems, infant mortality and ocular problems. The evidence also suggests that, although the total percentage of people using solid fuel is decreasing, the absolute number is currently increasing. Exposure to smoke from solid fuel burning increases the risk of chronic obstructive pulmonary disease (COPD) and lung cancer in adults, and acute lower respiratory tract infection/pneumonia in children. Despite the heterogeneity among studies, the association between COPD and exposure to smoke produced by burning different types of solid fuel is consistent. However, there is strong evidence that while coal burning is a risk factor for lung cancer, exposure to other biomass fuel smoke is less so. There is some evidence that reduction of smoke exposure using improved cooking stoves reduces the risk of COPD and, possibly, acute lower respiratory infection in children, so approaches to reduce biomass smoke exposure are likely to result in reductions in the global burden of respiratory disease.

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“…Amount of epidemiological results have concluded the significant linkage between health effects and exposure to particulate matters from cooking (Loomis, 2000;Pope, 2000;Metayer et al, 2002;Sze-To, et al, 2012). However, epidemiology is the 'macroscopic' and statistical study of populationbased distributions and patterns of health-events, healthcharacteristics and their causes.…”

Section: Introductionmentioning

confidence: 99%

Determination of Size-Dependent Source Emission Rate of Cooking-Generated Aerosol Particles at the Oil-Heating Stage in an Experimental Kitchen

Gao

Cao

Wang

et al. 2013

Aerosol Air Qual. Res.

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Cooking-generated particles represent one major indoor particulate pollutant that significantly affect indoor air quality as well as pose a risk to human health. Prediction of the spatial-temporal distribution of fume particles and individual inhalation exposure is highly dependent upon the source characteristics. This study aims to determine the emission rate of cooking-generated particles in the range from 0.1 to 10 μm, because this size is of most concern when considering indoor particle dynamics. The mass concentration and volume-based size distribution of particles in the range from 0.1 to 10 μm are measured under controlled conditions in a laboratory kitchen. Based on a mass balance model, the total emission rates of PM 2.5 and PM 10 are determined using the concentration decay rate derived from the measured concentration plus its changing curve with time. The size-dependent emission rate is further obtained by multiplying the total emission rate by the particle volume distribution. It is found that source strengths are highly sensitive to the oil type, whilst both the volumedistribution patterns and decay rate values exhibit less difference among the six types of vegetable oil examined in this work. The relative variance of source rate determined at time spans from 15 min to 2 h is less than 5.5%, and thus a short measuring period of 15 min is sufficient to derive a reliable emission rate. The results also show that the volume frequency of particles in the size range from 1.0 to 4.0 μm accounts for nearly 100% of the mass of PM 10 in the oil-heating experiments. The size range and the associated size-based emission rates derived in this study can be applied as the source characteristics for further studies of indoor particle dynamics.

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Cooking oil fumes and risk of lung cancer in women in rural Gansu, China

Cited by 119 publications

References 25 publications

Role of Household Exposure, Dietary Habits and Glutathione S-Transferases M1, T1 Polymorphisms in Susceptibility to Lung Cancer among Women in Mizoram India

Role of Household Exposure, Dietary Habits and Glutathione S-Transferases M1, T1 Polymorphisms in Susceptibility to Lung Cancer among Women in Mizoram India

Indoor air pollution and the lung in low- and medium-income countries

Determination of Size-Dependent Source Emission Rate of Cooking-Generated Aerosol Particles at the Oil-Heating Stage in an Experimental Kitchen

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