IPB University Expert: Study Results Reveal Cooking Oil Fumes Increase Lung Cancer Risk in Women
Exposure to cooking oil fumes, especially during the sautéing process without an extractor, significantly increases the risk of lung cancer in women, both those who smoke and those who do not.
This was revealed from the results of a meta-analysis of 23 scientific studies (2 retrospective cohort studies and 21 case-control studies) presented by a respiratory health expert from IPB University, Dr dr Desdiani SpP, MKK, MSc (MBioEt).
“A recent meta-analysis of 23 studies found that cooking oil smoke is associated with lung cancer risk among women regardless of smoking status,” said the lecturer at the Faculty of Medicine of IPB University.
In the 23 studies, different types of cooking oil were also examined. As a result, an increased risk of lung cancer was reported in the use of rapeseed oil compared to flaxseed oil, as well as lard oil compared to vegetable oil.
Epidemiological studies in several Asian countries, such as China, Taiwan and Singapore, show consistent results that exposure to cooking oil fumes-especially in the absence of ventilation or fume hoods-is closely associated with an increased risk of lung cancer.
Dr Desdiani also elaborated on the mechanism of cell damage caused by these fumes. “One of the main mutagenic compounds in cooking oil smoke, trans-2,4-decadienal (tt-2,4-DDE), has been shown to reduce the survival rate of human erythroleukemia cells and cause significant oxidative damage to chromosomal DNA,” she explained.
In addition, polycyclic aromatic hydrocarbon (PAH) compounds formed when cooking oil is heated at high temperatures are also identified as major carcinogenic factors. This risk is particularly relevant in Asia, where many women are still actively cooking at home without adequate protection against smoke.
“Polycyclic aromatic hydrocarbons (PAHs) derived from cooking oil heated at high temperatures can be a contributing factor to Lung Cancer in Never Smokers (LCINS), especially among Asian women,” Dr Desdiani continued.
As a preventive measure, she emphasizes the importance of mitigating exposure to smoke. “The use of smoke extractors when cooking is a critical step,” she said. In addition, she also advocates the use of alternative cooking methods to stir-frying to reduce exposure to carcinogenic compounds from heated oil.
To reduce the risk of lung cancer that many people do not realize, Dr Desdiani reminded the importance of education and changes in cooking habits, especially in the household environment. (Fj) (IAAS/RWA)
