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Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens
Author(s) -
Chiang TaiAn,
Wu PeiFen,
Ko YingChin
Publication year - 1998
Publication title -
environmental and molecular mutagenesis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1
H-Index - 87
eISSN - 1098-2280
pISSN - 0893-6692
DOI - 10.1002/(sici)1098-2280(1998)31:1<92::aid-em12>3.0.co;2-k
Subject(s) - cooking oil , mutagen , food science , salmonella , toxicology , chemistry , carcinogen , biology , biochemistry , bacteria , biodiesel , genetics , catalysis
We evaluated the mutagens in fumes produced by heating three different cooking oils used in Taiwan to temperatures of 100°C, 200°C, and 300°C, and constructed models to study the efficacy of fume extractors used commonly by Taiwanese women. Particulates of volatile emissions from lard (at 200°C and 300°C) and soybean oil (at 300°C) were found to be mutagenic in the Salmonella/microsomal test with S9 mix, indicating that exposure of Taiwanese women to cooking oil fumes may be an important risk factor in the etiology of their lung cancer. Mutagenicity of lard and soybean oil fumes collected at 300°C was obtained when a commonly used fume extractor was located at a usual distance of 70 cm above the oil surface, whereas the fume samples were not, or weakly, mutagenic in the Salmonella/microsomal assay when the distance between fume extractor and oil surface was 60 cm or less. Reduction in mutagenicity was on average 1.2 ± 0.5 revertants/cm (the percent reduction in mutagenicity was 46%), pointing to a possible cooking practice involving significant reductions in exposure to harmful oil fumes and, consequently, a decreased risk of lung cancer in Taiwanese housewives. Environ. Mol. Mutagen. 31:92–96, 1998. © 1998 Wiley‐Liss, Inc.