Abstract
The common food preparation processes, frying, broiling and baking, can give rise to air pollutants that are known to be mutagenic and carcinogenic in animal tests. A large number of persons can be exposed to such fumes as cooking is performed in most households and in many commercial enterprises. Additional studies on the emissions from these processes and exposure measurements are needed. Epidemiological studies on occupationally-exposed cooks and bakers with respect to cancer are equivocal.
Full Text
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call