Kitchen fumes and fine dust pose lung cancer risks for non-smokers

Lung cancer, once primarily associated with smokers, is now a growing concern for non-smokers, particularly women, with 87% of female patients never having smoked. Medical experts highlight that everyday activities and environmental factors are contributing significantly to the rise in diagnoses. Cooking fumes, often called 'cook fumes,' are a major culprit. Studies show that exposure to heavy kitchen smoke can increase lung cancer risk by 2.7 times, while frequent frying raises it by 3.7 times. Carcinogens like polycyclic aromatic hydrocarbons and benzo[a]pyrene are released when proteins and oils burn, entering the respiratory system.

Fine dust, or particulate matter, is another critical factor. Research published in Nature indicates that higher exposure to ultrafine particles correlates with an increased incidence of EGFR gene mutations, a common cause of lung cancer. In areas with high fine dust concentration, non-smokers face a greater risk than smokers in cleaner environments. The World Health Organization classifies fine dust as a Group 1 carcinogen, meaning it is definitively linked to cancer. This fine dust can inflame the lungs and trigger genetic mutations that lead to cancer.

Radon, a colorless, odorless radioactive gas emanating from soil and rocks, also poses a significant threat. The WHO estimates that radon contributes to 3-14% of all lung cancer cases globally. In South Korea, an increase of 100 Bq/m³ in radon concentration is associated with a 16% rise in lung cancer incidence. To mitigate these risks, quitting smoking and avoiding secondhand smoke are paramount. Additionally, ensuring good ventilation in kitchens, using exhaust fans during cooking, and regular airing of indoor spaces are crucial. Wearing KF94 masks on high-dust days and undergoing regular health check-ups can also help in early detection and prevention.