Identification of Carcinogens in Cooking Oil Fumes

Chiang, Tai‐An; Wu, Po-Han; Ko, Ying‐Chin

doi:10.1006/enrs.1998.3876

Cited by 94 publications

(67 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Over 50 volatile organic compounds have been identified from heated oil as well as cooked foods, and some of these agents in emissions of cooking oils are mutagens and human carcinogens, such as 1,3-butadiene, benzene, benzo(a)pyrene, dibenzo(a,h)anthracene, acrolein, and formaldehyde (29)(30)(31)(32)(33)(34). It has been found in experimental studies that temperature is the most important factor for mutagen formation (35,36).…”

Section: Discussionmentioning

confidence: 99%

Dose-Response Relationship between Cooking Fumes Exposures and Lung Cancer among Chinese Nonsmoking Women

et al. 2006

View full text Add to dashboard Cite

The high incidence of lung cancer among Chinese females, despite a low smoking prevalence, remains poorly explained. Cooking fume exposure during frying could be an important risk factor. We carried out a population-based case-control study in Hong Kong. Cases were Chinese female nonsmokers with newly diagnosed primary lung cancer. Controls were female nonsmokers randomly sampled from the community, frequency matched by age groups. Face-to-face interviews were conducted using a standardized questionnaire. The ''total cooking dish-years,'' categorized by increments of 50, was used as a surrogate of cooking fumes exposure. Multiple unconditional logistic regression was used to estimate the odds ratios (OR) for different levels of exposure after adjusting for various potential confounding factors. We interviewed 200 cases and 285 controls. The ORs of lung cancer across increasing levels of cooking dish-years were 1, 1.17, 1.92, 2.26, and 6.15. After adjusting for age and other potential confounding factors, the increasing trend of ORs with increasing exposure categories became clearer, being 1, 1.31, 4.12, 4.68, and 34. The OR of lung cancer was highest for deep-frying (2.56 per 10 dish-years) followed by that of frying (1.47), and stir-frying had the lowest OR (1.12) among the three methods. Cumulative exposure to cooking by means of any form of frying could increase the risk of lung cancer in Hong Kong nonsmoking women. Practical means to reduce exposures to cooking fumes should be given top priority in future research. (Cancer Res 2006; 66(9): 4961-7)

show abstract

Section: Discussionmentioning

confidence: 99%

Dose-Response Relationship between Cooking Fumes Exposures and Lung Cancer among Chinese Nonsmoking Women

et al. 2006

View full text Add to dashboard Cite

show abstract

“…[42][43][44] However, a more recent study in Hong Kong did not show such correlations. 45 No previous studies have investigated the effects of HRT use concerning incense burning and cooking.…”

Section: Discussionmentioning

confidence: 99%

Hormone replacement therapy and lung cancer risk in Chinese

Chen¹,

Hsiao²,

Chang³

et al. 2007

Cancer

View full text Add to dashboard Cite

Interaction between different toughening mechanisms is studied using a heat treated hybrid system, consisting of carboxyl‐terminated butadiene acrylonitrile (CTBN) rubber and EXPANCEL (expandable hollow microspheres) as modifiers for an epoxy resin. It was found that the fracture toughness of the hybrid system is higher than that of either individually EXPANCEL‐ or CTBN‐modified system for a given content of modifier, although the maximum toughness was not substantially high compared with maxima of single modifier systems. Microscopic examination revealed that damage zone due to CTBN particles ahead of the crack reduces due to the presence of EXPANCEL particles and nevertheless its fracture toughness increased. A possibility was deduced that the cavitation due to CTBN assists with promoting compressive stresses around EXPANCEL particles ahead of the crack tip, resulting in increase in fracture toughness. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 4470–4475, 2006

show abstract

“…Work sustainability was analysed with Kaplan-Meier survival analysis in relation to type of education, last or present place of work and type of kitchen with the longest held job. Differences between aldehydes [14][15][16][17][18]. Such exposures may be associated with rhinitis, respiratory disorders, and impaired lung function [19,20].…”

Section: Introductionmentioning

confidence: 99%

Work environment factors and work sustainability in Norwegian cooks

Svedahl¹,

Svendsen²,

Romundstad³

et al. 2015

Int J Occup Med Environ Health

View full text Add to dashboard Cite

Objectives: Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. Material and Methods: A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks who had qualified from 1988 onwards. Of these, 894 responded. Time at work was analyzed with Kaplan-Meier plots and possible determinants for quitting work as a cook was analyzed with Cox regression. Results: The median time at work was 16.6 years. There were differences in sustainability between types of kitchens for both sexes (p = 0.00). The median time in the profession was 9.2 years for the cooks in restaurants, while the cooks in institutions and canteens showed a substantially higher sustainability with 75.4% still at work after 10 years, and 57% still at work after 20 years in the profession. Of those still at work as a cook, 91.4% reported a good or very good contentment, and the 67.4% who expected to stay in the profession the next 5 years frequently answered that excitement of cooking, the social working environment, and the creative features of cooking were reasons to continue. Musculoskeletal complaints were the most common health-related reason for leaving work as a cook, while working hours was the most common non-health-related reason. Conclusions: There are significant differences in work sustainability between the cooks in the different types of kitchens. The identified determinants for length of time in the occupation can be used for preventive purposes.

show abstract

Identification of Carcinogens in Cooking Oil Fumes

Cited by 94 publications

References 20 publications

Dose-Response Relationship between Cooking Fumes Exposures and Lung Cancer among Chinese Nonsmoking Women

Dose-Response Relationship between Cooking Fumes Exposures and Lung Cancer among Chinese Nonsmoking Women

Hormone replacement therapy and lung cancer risk in Chinese

Work environment factors and work sustainability in Norwegian cooks

Contact Info

Product

Resources

About