DEEP-FRYING IS LUNG CANCER RISK
Friday, September 15, 2006 - FreeMarketNews.com

People are often puzzled when a nonsmoker develops lung cancer. Some of these cases may be due to exposure to radon gases. In other cases second-hand smoke or exposure to chemicals could be the cause.

In an interesting development, word has come from researchers in Hong Kong, who have been studying the habits of a large number of Chinese women who were nonsmokers, but who nevertheless developed lung cancer. After eliminating a variety of factors, one commonality which stood out was that these women had all spent considerable time deep-fat frying.

As reported in Dr. Alexander Grant’s Health Gazette, it was noted that: “Inhalation of fumes given off by boiling fat was considered to be the probable causes of lung cancer. No other habit was so common among them. Furthermore, women who stir-fried rather than deep-fried their food had a much lower incidence of lung cancer.”

Health Gazette concluded that “Anyone who is frequently exposed to smoke or fumes, regardless of the source, should consider wearing a mask to protect their lungs.” - DS

Staff Reports - Free-Market News Network