title: Airborne mutagens and carcinogens from cooking and other food preparation processes.
abstract: The common food preparation processes, frying, broiling and baking, can give rise to air pollutants that are known to be mutagenic and carcinogenic in animal tests. A large number of persons can be exposed to such fumes as cooking is performed in most households and in many commercial enterprises. Additional studies on the emissions from these processes and exposure measurements are needed. Epidemiological studies on occupationally-exposed cooks and bakers with respect to cancer are equivocal.
authors.affiliation: Environmental Health Unit, Nordic School of Public Health, Gothenburg, Sweden.
authors.forename: G
authors.initials: G
authors.lastname: Löfroth
mesh_terms: D000393:Air Pollutants / Q000009:adverse effects*; D016902:Air Pollution, Indoor / Q000009:adverse effects*; D000588:Amines / Q000009:adverse effects* / Q000737:chemistry; D002273:Carcinogens / Q000737:chemistry / Q000633:toxicity*; D003296:Cooking; D005502:Food; D006571:Heterocyclic Compounds / Q000009:adverse effects* / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D009153:Mutagens / Q000009:adverse effects* / Q000737:chemistry
chemical_list: D000393:Air Pollutants; D000588:Amines; D002273:Carcinogens; D006571:Heterocyclic Compounds; D009153:Mutagens