Taiwan on Thursday reported its first suspected case of lung cancer thought to be caused by excessive exposure to stir-fry smoke.
A 38-year-old cook, who developed lung cancer three years after he began working at a barbecue restaurant, has undergone an operation for the removal of his left lung at Chiayi Christian Hospital.
"People normally don't develop lung cancer until they are between 45 and 70 years old," said Hsu Wen-hsien, deputy director of the hospital.
"So this is a case of developing lung cancer through inhaling stir-fry smoke," he said.
Hsu warned people to avoid inhaling excessive smoke or dust.
"If their job forces them to inhale lots of smoke or dust, they should undergo regular physical checkups. When they cough too much, they should see doctors immediately," he said.
The rate of lung cancer is higher among Chinese than among Westerners, and experts have blamed the higher rate on the Chinese custom to stir-fry dishes, filling kitchens with oily smoke.
A 1998 survey by the Chinese University of Hong Kong found that the rate of lung cancer among kitchen workers was 15 percent higher than in the rest of the Hong Kong population.
RSS