Genotoxicity of fumes from heated cooking oils produced in Taiwan

Pei Fen Wu, Tai An Chiang, Ying Chin Ko, Huei Lee

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)


Epidemiologic investigations of lung cancer among Taiwanese nonsmoking women have found that exposure to fumes from cooking oils may be an important risk factor. Fume samples from three different commercial cooking oils (lard, soybean, and peanut oils) often used in Taiwan for preparing Chinese meals were collected for genotoxicity analysis in SOS chromotest and sister chromatid exchange (SCE) assays. The induction factors of the SOS chromotest in Escherichia coli PQ 37 were dependent on the concentrations of lard and soybean cooking oil extracts without S9 mix. In addition, when CHO-K1 cells were exposed to condensates of cooking oil fumes for 12 h, SCEs showed a dose-related increase in extracts of lard and soybean oil fumes. This result provides experimental evidence and is in accordance with the findings of epidemiologic studies that women exposed to the emitted fumes of cooking oils are at an increase risk of contracting lung cancer.

Original languageEnglish
Pages (from-to)122-126
Number of pages5
JournalEnvironmental Research
Issue number2 I
Publication statusPublished - Feb 1999
Externally publishedYes


  • Cooking oil fumes
  • Genotoxicity
  • Lung cancer

ASJC Scopus subject areas

  • Environmental Science(all)


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