Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis

Fang

et al. 2020

Sci Rep

Smoking tobacco is the major risk factor for developing lung cancer. However, most Han Chinese women with lung cancer are nonsmokers. Chinese cooking methods usually generate various carcinogens in fumes that may inevitably be inhaled by those who cook the food, most of whom are female. We investigated the associations of cooking habits and exposure to cooking fumes with lung cancer among non-smoking Han Chinese women. This study was conducted on 1,302 lung cancer cases and 1,302 matched healthy controls in Taiwan during 2002-2010. Two indices, "cooking time-years" and "fume extractor use ratio," were developed. The former was used to explore the relationship between cumulative exposure to cooking oil fumes and lung cancer; the latter was used to assess the impact of fume extractor use for different ratio-of-use groups. Using logistic models, we found a dose-response association between cooking fume exposure and lung cancer (odds ratios of 1, 1.63, 1.67, 2.14, and 3.17 across increasing levels of cooking time-years). However, long-term use of a fume extractor in cooking can reduce the risk of lung cancer by about 50%. Furthermore, we provide evidence that cooking habits, involving cooking methods and oil use, are associated with risk of lung cancer. Lung cancer has been the leading cause of cancer death for women worldwide, including in Taiwan 1,2. The incidence trend of lung cancer has increased steadily in Taiwan 2. It is well known that cigarette smoking is the major cause of lung cancer 3,4. However, unlike for Western populations, the epidemiological features of lung cancer in Han Chinese women cannot be elucidated fully by smoking behavior 5,6 , because the majority of Han Chinese female lung cancer cases have been nonsmokers 5,7-12. In fact, in Taiwan about 9-10% of females with lung cancer and 79-86% of males with lung cancer were tobacco smokers 13-15. The discrepancy in tobacco usage for female and male lung cancer patients in Taiwan suggests that other potential risk factors linked to lung cancer for non-smoking women might require further investigation.

Section: Discussionsupporting

confidence: 93%

Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women

Fang

et al. 2020

Sci Rep

“…Understanding trends of lung cancer and tobacco smoke exposure in China is also complicated by the role of competing risks, particularly indoor and outdoor air pollution. In particular, high lung cancer mortality among non‐smoking women in China has been attributed to household air pollution from cooking and the use of coal for heating …”

Section: Discussionmentioning

confidence: 99%

Tobacco smoking and trends in histological subtypes of female lung cancer at the Cancer Hospital of the Chinese Academy of Medical Sciences over 13 years

et al. 2019

Background Lung cancer is the leading cause of cancer mortality among women in China, and incidence and mortality continue to rise despite the fact that smoking prevalence is very low among Chinese women. Aim This study investigated tobacco smoking and trends in histological subtypes of female lung cancer in a central cancer hospital in China. Methods Demographic, smoking history and histological information on female lung cancer patients diagnosed or treated from 2000 to 2012 was collected from the Cancer Hospital, Chinese Academy of Medical Science (CHCAMS). The classification of histological subtypes and clinical stages were conducted using the ICD‐O‐3 and Eighth AJCC Cancer Staging Manuals. Time‐trends of histological subtypes were analyzed based on annual percentage change (APC). Results Overall, 5870 female cases of lung cancer were included in the analysis. The number of female lung cancer patients increased from 509 (2000–2002) to 1744 (2011–2012). The most common histological type of lung cancer was adenocarcinoma (ADC) (72.93%), followed by small cell lung cancer (SCLC) (11.06%), squamous cell carcinoma (SCC) (8.38%) and other (7.63%). Among smokers, the proportion of SCC decreased from 40.5% to 23.7% (P = 0.005), while ADC increased from 35.7% to 50.7% (P = 0.009). In non‐smokers, ADC increased from 63.1% to 80.6% (P = 0.006) and SCC decreased from 13.6% to 4.5% (P = 0.016). Among SCC cases, smokers made up a larger proportion of early stage (I/II: 47.1%) compared with late stages (III, 34.3%; IV, 18.6%). Conclusion The number of female lung cancer patients has increased in CHCAMS. In both smoking and non‐smoking cases, the proportion of adenocarcinoma increased. Squamous cell carcinomas were more likely to be diagnosed in early stages among smokers.

“…Indeed, the toxicological and pathogenic properties conceivably arising from the ingestion of aldehydic LOP-containing COs heated according to standard frying practices (in the form of CO-absorbing fried foods for humans), and also aldehyde model systems, include their potential roles in the development and perpetuation of cardiovascular diseases [54][55][56], their carcinogenic [57][58][59][60][61], gastropathic [62], pro-inflammatory [63], and teratogenic properties [64], contributions towards neurodegenerative disorders [65], their hypertensive effects [66]; the development and perpetuation of diabetes [67];and respiratory and pulmonary complications, the latter especially for acrolein [68]; this list is inexhaustive. The inhalation of volatile aldehydes and other carbonyl compounds by workers employed in poorly-ventilated fast-food/restaurant retail outlets is also considered to pose a major threat to human health [69], particularly with reference to established links between an increased incidence of lung cancer and cooking oil fume inhalation amongst such personnel [13,[70][71][72]. Indeed, since a wide range of aldehydic LOPs such as acrolein (the lowest homologue trans-2-alkenal) have boiling-points (b.pts) below or far below standard frying temperatures (ca.…”

Section: Secondary Aldehydic Lops: Dietary Ingestion Gastrointestinamentioning

confidence: 99%

Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources

et al. 2020

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of PUFA-laden COs for frying purposes, these may be erroneous in view of their failure to consider the negating adverse public health threats presented by food-transferable LOPs therein. When absorbed from the gastrointestinal (GI) system into the systemic circulation, such LOPs may significantly contribute to enhanced risks of chronic non-communicable diseases (NCDs), e.g. , cancer, along with cardiovascular and neurological diseases. Herein, we provide a comprehensive rationale relating to the public health threats posed by the dietary ingestion of LOPs in fried foods. We begin with an introduction to sequential lipid peroxidation processes, describing the noxious effects of LOP toxins generated therefrom. We continue to discuss GI system interactions, the metabolism and biotransformation of primary lipid hydroperoxide LOPs and their secondary products, and the toxicological properties of these agents, prior to providing a narrative on chemically-reactive, secondary aldehydic LOPs available for human ingestion. In view of a range of previous studies focused on their deleterious health effects in animal and cellular model systems, some emphasis is placed on the physiological fate of the more prevalent and toxic α,β-unsaturated aldehydes. We conclude with a description of targeted nutritional and interventional strategies, whilst highlighting the urgent and unmet clinical need for nutritional and epidemiological trials probing relationships between the incidence of NCDs, and the frequency and estimated quantities of dietary LOP intake.