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Gas Cooking May Increase Cancer Risk

Researchers in Norway have found that cooking with gas produces more potentially harmful fumes than electric cooking.    In a report published online in Occupational and Environmental Medicine, they also point out that professional chefs and cooks are more at risk than the average at-home cook. 

The risk to average at-home cookers is low, at least under Norwegian conditions, where most homes have a kitchen exhaust fan, reports the study’s author.   The International Agency for Research on Cancer has classified cooking fumes from frying at high temperatures as “probably carcinogenic.” The fumes have been found to contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines, higher and mutated aldehydes, and fine and ultrafine particles. 

But a remaining question has been what role, if any, does the energy source — gas or electric– or type of fat used in frying play in producing the fumes. 

The researchers created a kitchen typical of those in Western European restaurants, measuring 62 square feet and containing both a gas stove and an electric stove with a canopy hood.

They fried 17 pieces of beefsteak, each weighing about a pound, in both margarine and soya bean oil for 15 minutes. The only PAH found was napthalene (now banned, but once found in mothballs), most notably when frying with margarine on a gas stove, according to the report. 

The highest levels of all compounds, including ultrafine particles that more easily penetrate the lungs, were produced while frying with gas. 

In their homes, people can make sure that they have a powerful exhaust fan, preferably one that is vented directly to the outside and does not have a charcoal filter, one of the researchers emphasized. 

Posted by the American Association for Critical Illness Insurance

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