Breathing household fuels and frying oils increases lung cancer

Originally published in icon Issue 1 2007

Nineteen worldwide scientists met in Lyon in October 2006 (IARA) and concluded that there was more than enough research evidence from around the world to say that both coal and wood in-home fires, and stir-frying foods increased your risks of lung cancer.  Apparently heating oils to high temperatures and wok-frying, pan-frying or deep-frying increases lung cancer risk from fumes.  Carcinogenicity was confirmed using rapeseed oils and rats.  (Ed: Damn clever these rats - first they smoke cigarettes, then they fry their dinner! They’ll be taking indole 3 carbinol and lycopene next ).

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