Frying Fumes Cause for Cancer Concern

Your stove of choice could be releasing harmful fumes. Research published in Occupation and Environmental Medicine suggests that frying meat on a gas hob, as apposed to an electric stove, increases your exposure to harmful chemicals.

Chemicals, such as naphthalene, as well as mutagenic aldehydes, are flagged as possible risk factors that relate to lung cancer.

While both methods of frying food tend to increase exposure to ultrafine particles, researchers at the Norwegian University of Science and Technology found that exposure to these substances was considerably higher when cooking with gas as apposed to electricity. They suggest limiting exposure to fumes as much as possible when cooking.