Genotoxicity of fumes from heated cooking oils produced in Taiwan

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

研究成果: 雜誌貢獻文章同行評審

35 引文 斯高帕斯(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.
頁(從 - 到)122-126
期刊Environmental Research
發行號2 I
出版狀態已發佈 - 2月 1999

ASJC Scopus subject areas

  • 環境科學 (全部)


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