Abstract
Background: Lung cancer is one of the most frequently diagnosed cancer and the leading cause of cancer deaths globally. It is also the third most frequently diagnosed cancer in Singaporean women. While previous studies have shown that cooking-related factors like cooking oil fumes are risk factors for lung cancer, they failed to take into consideration that cooking oils differ in properties like cooking fumes’ mutagenicity, which have a direct impact on associated risk levels. Given that cooking is a universal activity, there is a need to examine the associations between different cooking oils and lung cancer risk, and the corresponding risk levels imposed on vulnerable populations like housewives due to their daily usage of these cooking oils.
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