Chiang T A, Wu P F, Ko Y C
Graduate Institute of Medicine, Kaohsiung Medical College, Taiwan, ROC.
Environ Mol Mutagen. 1998;31(1):92-6.
We evaluated the mutagens in fumes produced by heating three different cooking oils used in Taiwan to temperatures of 100 degrees C, 200 degrees C, and 300 degrees C, and constructed models to study the efficacy of fume extractors used commonly by Taiwanese women. Particulates of volatile emissions from lard (at 200 degrees C and 300 degrees C) and soybean oil (at 300 degrees 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 degrees 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.
我们评估了台湾常用的三种食用油加热至100摄氏度、200摄氏度和300摄氏度时所产生油烟中的诱变剂，并构建模型来研究台湾女性常用的抽油烟机的效能。在添加S9混合物的沙门氏菌/微粒体试验中，发现猪油（200摄氏度和300摄氏度）和大豆油（300摄氏度）挥发排放的颗粒物具有致突变性，这表明台湾女性接触食用油油烟可能是其肺癌病因中的一个重要风险因素。当常用的抽油烟机位于油面上方70厘米的常规距离时，收集到的300摄氏度猪油和大豆油烟具有致突变性，而当抽油烟机与油面的距离为60厘米或更小时，油烟样品在沙门氏菌/微粒体试验中无致突变性或致突变性较弱。致突变性平均降低了1.2±0.5回复突变体/厘米（致突变性降低百分比为46%），这表明一种可能的烹饪方式可显著减少接触有害油烟，从而降低台湾家庭主妇患肺癌的风险。
