Toxic effect of cooking oil fumes in primary fetal pulmonary type II-like epithelial cells

Cao, Jiyu; Ding, Rui; Wang, Yong; Chen, Daojun; Guo, Dongmei; Liang, Chunmei; Feng, Zhewei; Che, Zhen

doi:10.1016/j.etap.2013.04.011

Cited by 22 publications

(9 citation statements)

References 41 publications

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“…However, the fume generated during food frying process is usually harmful to the health due to the generation of detrimental compounds, such as polycyclic aromatic hydrocarbons (Lee and Gany 2013), heterocyclic amines (Cao et al 2013), and varying types of aldehydes (Dung et al 2006). Therefore, the characterization of the aldehydes formed during the deepfat frying process is very important from the viewpoint of food quality and food safety.…”

Section: Introductionmentioning

confidence: 99%

The changes in the volatile aldehydes formed during the deep-fat frying process

et al. 2015

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Volatile aldehydes (VAs) formed during soybean oil (SBO) heating, wheat dough (WD) frying, and chicken breast meat (CBM) frying processes were comparatively investigated by solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that relative amounts (RAs) of the most detected VAs were firstly increased to maximum values in oil samples collected at the second hour of the seventh day and the values were then decreased with the increase in the time of oil heating process (control). However, for food frying processes, the time needed for reaching maximum RAs of VAs was shorter and the values were decreased with the increase in frying time. Significant change in contents of the VAs was observed for oil samples fried with CBM due to the high contents of water, protein, and lipid content compared to oil samples fried with WD. Based on the obtained results, free radical reaction, particularly positional isomerization and cis-trans isomerization, was deduced to occur when WD or CBM was fried in SBO. The relatively high RAs of VAs formed during the deep-fat frying process presented certain invaluable measures for evaluating of frying oil and fried food quality and safety.

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Section: Introductionmentioning

confidence: 99%

The changes in the volatile aldehydes formed during the deep-fat frying process

et al. 2015

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“…COFs appear to be a strong risk factor for lung cancer and chronic bronchitis 19 . Some studies also indicate that components of COFs cause inflammation, apoptosis, cell damage in A549 cells, oxidative DNA damage, DNA adduct formation, and lung carcinogenesis [34][35][36][37][38] . Based on our results we suggest that use of a fume extractor should be regarded as essential to reduce lung cancer risk and other health hazards.…”

Section: Discussionmentioning

confidence: 99%

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

Chen

Fang

Chen

et al. 2020

Sci Rep

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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.

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“…Household air pollution generated from cooking is severe and often involves fine particles (PM 2.5 ), ultrafine particles (UFPs), and volatile organic compounds (VOCs) from the volatilization of oils, which have adverse impacts on the environment and human health 1 – 8 . There are widely investigated and ample accepted relationships between exposure to COFs and mutagenic/carcinogenic diseases 9 , such as chronic bronchitis 10 and lung cancer 11 – 13 , through statistical analysis and epidemiological studies from randomly selected female nonsmokers 14 – 16 . Furthermore, cooking habits (cooking methods and oil use) are related to the risk of lung cancer 17 .…”

Section: Introductionmentioning

confidence: 99%

In vitro and in vivo low-dose exposure of simulated cooking oil fumes to assess adverse biological effects

Wang

Guan

et al. 2022

Sci Rep

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Cooking oil fumes (COFs) represent a major indoor environmental pollutant and exhibit potent mutagenic or carcinogenic health effects caused by containing various heterocyclic aromatic amines (HAAs) and long-chain aldehydes. Despite some evaluation of the cumulative exposure of COFs to cancer cells under high concentration were evaluated, their biological adverse effects with low-dose exposure to healthy cells had been inadequately investigated. Herein, we firstly scrutinized the three selected typically toxic compounds of heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 3,8-dimethylammidazo[4,5-f]quinoxalin-2-amine (MeIQx) and trans, trans-2,4-decadienal (TDA)) emitted from COFs. In vitro studies revealed that the PhIP, MeIQx and TDA aerosol particles were negligible toxicity to cancer cells (A549 and HepG-2) but strong cytotoxicity to normal healthy cells (HelF and L02) under 0.5–4 μg/mL low dose exposure based on the reactive oxygen species (ROS) mechanism. In vivo studies demonstrated that PhIP caused significant lung and liver damage after exposure to PhIP for 30 days with mice. These results indicated the direct proof of healthy cell damage even at low-dose exposure to HAAs and aldehydes.

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Toxic effect of cooking oil fumes in primary fetal pulmonary type II-like epithelial cells

Cited by 22 publications

References 41 publications

The changes in the volatile aldehydes formed during the deep-fat frying process

The changes in the volatile aldehydes formed during the deep-fat frying process

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

In vitro and in vivo low-dose exposure of simulated cooking oil fumes to assess adverse biological effects

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