Zhong L, Goldberg M S, Parent M E, Hanley J A
Joint Department of Epidemiology, McGill University, Montreal, Quebec, Canada.
Scand J Work Environ Health. 1999 Aug;25(4):309-16. doi: 10.5271/sjweh.440.
In an evaluation of the association between exposure to indoor air pollution from Chinese-style cooking and the risk of lung cancer, epidemiologic and experimental studies were reviewed. The 9 case-referent studies that were identified showed consistent positive associations between the risk of lung cancer and a variety of indices of exposure to indoor air pollution arising from Chinese-style cooking. Three experimental studies showed that volatile emissions from oils heated in woks are mutagenic in several in vitro short-term test systems. Several toxic agents, including some accepted or suspected carcinogens, have been detected in the emissions of the heated cooking oils. While experimental data support the epidemiologic data, it may be premature to conclude that the association is causal. However, simple precautions can be taken to reduce the risk in the event that exposure to indoor air pollution arising from Chinese-style cooking is indeed a cause of lung cancer.
在一项关于中式烹饪产生的室内空气污染暴露与肺癌风险之间关联的评估中，对流行病学和实验研究进行了综述。已确定的9项病例对照研究表明，肺癌风险与中式烹饪产生的各种室内空气污染暴露指标之间存在一致的正相关。三项实验研究表明，在几种体外短期测试系统中，炒锅中加热的油挥发物具有致突变性。在加热食用油的排放物中检测到了几种有毒物质，包括一些已被认可或怀疑的致癌物。虽然实验数据支持流行病学数据，但断定这种关联具有因果关系可能为时过早。然而，如果中式烹饪产生的室内空气污染暴露确实是肺癌的一个病因，那么可以采取简单的预防措施来降低风险。
