Cooking with gas raises risk of lung cancer
February 18th, 2010
The aroma of seared meat as your pan-fried steak is prepared may set your tastebuds tingling – but it may also give the chef cancer, especially if they are using a gas cooker.
Cooking fumes produced during high-temperature frying are already known to cause cancer. In China, high lung cancer rates among chefs have been linked to the practice of tossing food in a wok, often in a confined space, which increases the concentration of hot oil in the breathing zone of the cook.