Exposure to cooking oil that is used to fry chips can raise your risk of cancer, research has revealed.
Apparently potentially harmful particles escape into the air when oil is heated to temperatures necessary to cook chips as well stir-fries.
Constant exposure to such chemicals increases the risk of diseases like lung cancer, breast cancer and bladder cancer .
No oil is exempt from producing such particles, yet vegetable oil is considered to be the most dangerous, particularly olive oil and corn oil.
Deep-frying chips, specifically, produces a great deal of cancer-causing chemicals, polycyclic aromatic hydrocarbons.
The study, which was published by the Royal Society of Chemistry, states that anyone regularly exposed to high levels of the chemicals has a 1 in 100 chance of getting cancer .
Cooks are advised to ensure kitchens are adequately ventilated. They are also advised to boil and steam foods as opposed to frying them.
A team from the University of Singapore contrasted methods of Chinese, Malaysian and Indian cooking .
Malaysian food produced more polycyclic aromatic hydrocarbons than the Chinese stir-frying.
Yet the Indian food, much of it simmered or boiled, cuts down on the hydrocarbons greatly.
