Cooking Oil Fumes and Lung Cancer: A Review of the Literature in the Context of the U.S. Population

There is growing evidence that exposure to cooking oil fumes (COF) is linked to lung cancer. Existing literature on this risk
was reviewed, specifically as it may relate to potentially at-risk populations such as Chinese immigrants and restaurant workers
in the United States. Studies were identified by searching the NCBI database with key terms. All studies that examined the
significance, prevalence, and/or mechanism(s) of the association between COF exposure and cancer (all types) were included.
A majority of epidemiologic studies found associations between lung cancer and COF exposure. All studies that examined the
mechanisms underlying the risk found evidence for mutagenic and/or carcinogenic compounds in COF extract and/or molecular
mechanisms for COF-induced DNA damage or carcinogenesis. The evidence reviewed underscores the need to thoroughly investigate
the association among at-risk groups in the United States, as well as to develop and assess concrete interventions to reduce
these risks.