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

Abstract

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)

Quantitation of Acrolein-Derived (3-Hydroxypropyl)mercapturic Acid in Human Urine by Liquid Chromatography−Atmospheric Pressure Chemical Ionization Tandem Mass Spectrometry: Effects of Cigarette Smoking

“…Acrolein is a common product of combustion and air pollutant, occurring in gasoline and diesel engine exhaust, aircraft emissions, and industrial emissions (7). It is formed in high temperature cooking and may contribute to lung cancer in women who perform wok cooking (15). It is also found in a wide variety of foods (7), and occurs endogenously as a lipid peroxidation product (16).…”

Children’s Exposure to Secondhand and Thirdhand Smoke Carcinogens and Toxicants in Homes of Hookah Smokers

“…Acrolein occurs endogenously as a lipid peroxidation product and naturally in foods (International Agency for Research on Cancer [IARC], 1995; Pan & Chung, 2002). It is also formed during the combustion of fossil fuels, wood and tobacco and during the heating of cooking oils (IARC, 1995;Yu, Chiu, Au, Wong, & Tang, 2006). Nazaroff and Singer (2004) found that population intake of acrolein from residential SHS appears to be higher than from ambient sources.…”

Aryl hydrocarbon receptor in association with RelA modulates IL-6 expression in non-smoking lung cancer

“…However, in East Asia, smoking is much less prevalent in women than men by 5% versus 50% in general population and by 11% versus 80% in lung cancer patients (Ando et al, 2003;Liaw et al, 2005;Thun et al, 2008;Scagliotti et al, 2009). Risk factors for lung cancer in Asian never-smokers include previous pulmonary diseases, family cancer history, environmental tobacco smoke, cooking fumes exposure, ingested arsenic and human papillomavirus infection (Chen et al, 2004a, b;Yu et al, 2006;Tse et al, 2009;Wang et al, 2009b). Furthermore, the abnormal molecular signatures in lung cancer tissue are very different when smokers and non-smokers are compared (Carolan et al, 2008;Tan et al, 2009).…”