Cooking Oil Fumes Significantly Raise Lung Cancer Risk in Never Smokers
New research links prolonged exposure to household cooking fumes with a markedly increased risk of lung cancer in non-smoking women
A systematic review reveals that never-smoking women with prolonged exposure to cooking oil fumes especially from deep and pan frying have significantly higher odds of developing lung cancer, with ventilation systems offering protective effects.
Study Details
This new analysis investigates the link between cooking-related air pollution and lung cancer risk in never smokers, particularly in women using traditional cooking methods. Conducted by Bría Joyce McAllister and colleagues at the University of Leicester College of Life Sciences, the study was published in BMJ Open on June 20, 2025.
The review focused on household air pollution generated by cooking oil fumes a lesser-known but significant indoor health hazard.
Methodology
Researchers conducted a systematic review of three case-control studies encompassing 3734 Chinese women who had never smoked and resided in high-income regions (Taiwan and Hong Kong). All participants used traditional cooking methods. Data collection relied on retrospective self-reported questionnaires assessing cooking habits, dish frequency, and ventilation use.
Key Findings
High cumulative cooking exposure (over 160 cooking time-years) increased lung cancer risk more than 3-fold (OR 3.17).
Women who cooked over 200 dish-years had over 8 times higher odds of lung cancer compared to those cooking under 50 dish-years.
Deep frying posed the greatest risk (OR 2.56 per 10 dish-years), followed by pan frying (OR 1.47) and stir frying (OR 1.12).
Cooking three meals a day was associated with a threefold increase in cancer risk compared to one meal a day.
The use of ventilation hoods reduced risk by about 50% (adjusted OR 0.49).
Implications for Practice
For patients, particularly non-smoking women in households where traditional cooking methods are used frequently, this study underlines a tangible environmental risk factor for lung cancer.
For healthcare providers, these findings highlight the importance of considering indoor air pollution as a contributor to lung cancer in patients with no smoking history.
Providers should consider incorporating questions about household cooking exposure into patient risk assessments, particularly for Asian populations and others using high-heat oil-based cooking techniques. Recommending ventilation strategies, such as range hoods or air purifiers, may be a simple but effective intervention.