Risk of developing lung cancer in relation to exposure to fumes from Chinese-style cooking

In an evaluation of the association between exposure to indoor air pollutio n from Chinese-style cooking and the risk of lung cancer, epidemiologic and experimental studies were reviewed. The 9 case-referent studies that were identified showed consistent positive associations between the risk of lung cancer and a variety of indices of exposure to indoor air pollution arisin g from Chinese-style cooking. Three experimental studies showed that volati le emissions from oils heated in woks are mutagenic in several in vitro sho rt-term test systems. Several toxic agents, including some accepted or susp ected carcinogens, have been detected in the emissions of the heated cookin g oils. While experimental data support the epidemiologic data, it may be p remature to conclude that the association is causal. However, simple precau tions can be taken to reduce the risk in the event that exposure to indoor air pollution arising from Chinese-style cooking is indeed a cause of lung cancer.