(NaturalNews) It is common knowledge today that smoking causes lung
cancer, however there are many cases of lung cancer diagnosed in people
who have never smoked in their lives. So if they've never smoked, what
caused their lung cancer we might ask. Studies indicate that it could be
as simple as the way they cook their food.
The undeniable link
between tobacco smoking and lung cancer was demonstrated many years ago,
and the dangers of smoking have been drummed into public consciousness
for decades. However while lung cancer is common among smokers it is
also regularly diagnosed in those with no history of smoking,
which has led to extensive studies of lung cancer patients in an attempt
to try to uncover other factors that may increase lung cancer risk.
Statistics
show that lung cancer rates in non-smokers worldwide are much higher in
women than in men and Chinese women have extremely high lung cancer
rates even though the numbers that smoke are relatively low when
compared to Western women. Because of this, several studies have been
completed in China over recent years in an attempt to identify potential
causes of lung cancer in non-smokers.
Fumes from stir frying food causes lung cancer
Whatresearchers have uncovered is that the way the Chinese cook their food
is a probable cause of the disease. To be more specific the stir frying
of food, and the fumes released from that food while cooking, seems to
be the reason for the high lung cancer rates in Chinese women. The
evidence indicates that the fumes inhaled while stir frying food may
cause lung cancer in non-smokers and create an even higher risk of lung cancer in smokers.
Stir frying food is traditional in Asian countries and considered by many to be one of the healthier ways to cook food
as it subjects the food to high heat for a only a short time. It leaves
vegetables firmer and less 'cooked' than many other methods, but while
stir fried dishes may be healthier for those who eat them, the evidence
is pointing to an increased risk of lung cancer for those who cook them.
One
study focused on the fumes released from stir frying meat while others
have focused on fumes from oils used to cook food. While these studies
indicate that the cooking of stir fried food is a very real risk with
regard to lung cancer, they have reached no specific conclusions as to
which foods pose a risk to those cooking them. However there is some
evidence that the fumes released by Rapeseed oil in particular may be of
concern.
Sources for this article include:
http://www.ncbi.nlm.nih.gov/pubmed/11804682
http://cebp.aacrjournals.org/content/9/11/1215.full
http://www.greenhealthwatch.com
http://legacy.library.ucsf.edu
http://www.nytimes.com
About the author:
Sue Woledge is a natural therapist, writer and owner of Live Toxin Free and HCG Diet For Life.
Sue is an advocate for natural health and responsible living and is
passionate about REAL food, safe products, life-long learning, natural
health, the environment and natural medicines. Sue believes that living
as naturally as possible and eating a diet consisting of natural,
unprocessed foods is key to good health as is reducing exposures to
synthetic and toxic chemicals. A number of books written by Sue Woledge
including her latest raw food recipe book are available here.
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