Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens
✍ Scribed by Tai-An Chiang; Pei-Fen Wu; Ying-Chin Ko
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 69 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0893-6692
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✦ Synopsis
We evaluated the mutagens in fumes produced by used fume extractor was located at a usual distance heating three different cooking oils used in Taiwan of 70 cm above the oil surface, whereas the fume to temperatures of 100ЊC, 200ЊC, and 300ЊC, and samples were not, or weakly, mutagenic in the Salmoconstructed models to study the efficacy of fume nella/microsomal assay when the distance between extractors used commonly by Taiwanese women. fume extractor and oil surface was 60 cm or less. Particulates of volatile emissions from lard (at Reduction in mutagenicity was on average 1.2 { 0.5 200ЊC and 300ЊC) and soybean oil (at 300ЊC) revertants/cm (the percent reduction in mutagenicity were found to be mutagenic in the Salmonella/mi-was 46%), pointing to a possible cooking practice crosomal test with S9 mix, indicating that exposure involving significant reductions in exposure to harmful of Taiwanese women to cooking oil fumes may be oil fumes and, consequently, a decreased risk of lung an important risk factor in the etiology of their lung cancer in Taiwanese housewives. Environ. Mol. Mucancer. Mutagenicity of lard and soybean oil fumes tagen. 31: 92-96, 1998 ᭧ 1998 Wiley-Liss, Inc. collected at 300ЊC was obtained when a commonly