We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Elevated Exposure to Nitrogen Dioxide During Food Preparation: Results from a Cooking Laboratory.
- Authors
Lin, T.-S.; Huang, Y.-L.
- Abstract
This article discusses various issues related to exposure to nitrogen dioxide during food preparation in China, and presents a study in this regard. Lung cancer incidence has been increasing significantly in recent decades in Chinese societies. Epidemiological studies show the higher incidence of lung cancer among Chinese women may be attributed to traditional Chinese cooking. The agents produced during cooking, which could affect respiratory systems, may be as crucial as carcinogen in the development of lung cancer, especially when their amount is enormous. Nitrogen dioxide is a well-known ambient pollutant that is generated during food preparation whenever the temperature is high.
- Subjects
CHINA; LUNG cancer; NITROGEN dioxide; HAZARDOUS substances; CANCER patients; COOKING
- Publication
Bulletin of Environmental Contamination & Toxicology, 2004, Vol 72, Issue 3, p535
- ISSN
0007-4861
- Publication type
Article
- DOI
10.1007/s00128-004-0277-4