STIR-FRY COOKING TOUGH ON LUNGS (EMBARGOED UNTIL APR. 18)

STIR-FRY COOKING TOUGH ON LUNGS (EMBARGOED UNTIL APR. 18)

SHANGHAI (Wireless Flash) -- Here's some food for thought: a new study suggests Chinese stir-frying can increase your risk of lung cancer. Researchers in Shanghai claim stir-frying causes a type of air pollution that can lead to lung tumors. Part of the problem is caused by a lack of ventilation, but the study also suggests the type of cooking oil may also be a factor. When soybean or rapeseed oil is heated up to around 280 degrees -- the proper temperature for cooking -- the fumes produced can irritate mucous membranes and, over time, lead to lung cancer. The stir-fry study suggests women who have prepared family meals in small homes for more than 30 years have a fairly high risk of contracting lung cancer. The researchers says the risk can be reduced by simply increasing the number of open windows in the house and by using an exhaust fan to remove smoke from the home. The findings appear in the upcoming issue of "Epidemiology."