Impact of cooking oil fume exposure and fume extractor use on lung cancer risk in non-smoking Han Chinese women

Tzu Yu Chen, Yao Hwei Fang, Hui Ling Chen, Chin Hao Chang, Hsin Huang, Yi Song Chen, Kuo Meng Liao, Hsiao Yu Wu, Gee Chen Chang, Ying Huang Tsai, Chih Liang Wang, Yuh Min Chen, Ming Shyan Huang, Wu Chou Su, Pan Chyr Yang, Chien Jen Chen, Chin Fu Hsiao*, Chao A. Hsiung

*Corresponding author for this work

Research output: Contribution to journalJournal Article peer-review

52 Scopus citations


Smoking tobacco is the major risk factor for developing lung cancer. However, most Han Chinese women with lung cancer are nonsmokers. Chinese cooking methods usually generate various carcinogens in fumes that may inevitably be inhaled by those who cook the food, most of whom are female. We investigated the associations of cooking habits and exposure to cooking fumes with lung cancer among non-smoking Han Chinese women. This study was conducted on 1,302 lung cancer cases and 1,302 matched healthy controls in Taiwan during 2002–2010. Two indices, “cooking time-years” and “fume extractor use ratio,” were developed. The former was used to explore the relationship between cumulative exposure to cooking oil fumes and lung cancer; the latter was used to assess the impact of fume extractor use for different ratio-of-use groups. Using logistic models, we found a dose–response association between cooking fume exposure and lung cancer (odds ratios of 1, 1.63, 1.67, 2.14, and 3.17 across increasing levels of cooking time-years). However, long-term use of a fume extractor in cooking can reduce the risk of lung cancer by about 50%. Furthermore, we provide evidence that cooking habits, involving cooking methods and oil use, are associated with risk of lung cancer.

Original languageEnglish
Article number6774
JournalScientific Reports
Issue number1
StatePublished - 01 12 2020

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