Frying Can Raise The Risk Of Cancer
EXPOSURE to cooking oil used to fry chips can increase your risk of cancer,
research has revealed.
Scientists say potentially harmful particles are released into the air when oil is
heated to the temperatures needed to cook chips or stir-fries.
Repeated exposure to these chemicals can increase the chance of diseases such
as lung, breast and bladder cancer.
All cooking oils produce the particles but vegetable oil is the most dangerous. Corn
oil and olive oil also pose a risk, researchers say.
Deep-frying chips, in particular, produces large amounts of the cancer- causing
chemicals polycyclic aromatic hydrocarbons.
It also produces the compound acrylamide, another carcinogenic chemical.
The study, published by the Royal Society of Chemistry, estimates that someone
regularly exposed to high levels of these chemicals would have a one in 100
chance of developing cancer.
Last night the researchers advised cooks to make sure kitchens are properly
ventilated and to try to boil and steam foods instead of frying.
They said: ‘It is highly possible for cooks to be exposed to harmful particles even
while cooking at home.
‘It is advantageous to carry out cooking activities in well- ventilated kitchens either
mechanically or naturally ventilated.
Source: http://www.cancercompass.com/
