Frying Chips Could Increase Risk of Cancer, Say Experts...

Exposure to cooking oil used to fry chips can increase your risk of cancer, research has revealed. Scientists say potentially harmful particles are released into the air when oil is heated to the temperatures needed to cook chips or stir-fries. Repeated exposure to these chemicals can increase the chance of diseases such as lung, breast and bladder cancer.

All cooking oils produce the particles but vegetable oil is the most dangerous. Corn oil and olive oil also pose a risk, researchers say. Deep-frying chips, in particular, produces large amounts of the cancer- causing chemicals—polycyclic aromatic hydrocarbons. It also produces acrylamide, another carcinogenic chemical.

The study, published by the Royal Society of Chemistry, estimates that someone regularly exposed to high levels of these chemicals would have a one in 100 chance of developing cancer. The researchers advised cooks to make sure kitchens are properly ventilated—and to try to boil and steam foods instead of frying.

The team from the University of Singapore compared methods of Malaysian, Chinese and Indian cooking. Their study analysed the quality of the air in the kitchens of three food stalls. According to scientists, the deepfrying done by the Malaysian chefs released more polycyclic aromatic hydrocarbons than the stir-frying in the Chinese kitchens. At the Indian food stall, much of the food was simmered or boiled, which cut down on the hydrocarbons. The chemicals, also found in tobacco smoke and exhaust fumes, are released when oil is heated to high temperatures.

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