ANSES Warns of Cancer Risks from High-Temperature Frying Emissions

The French health agency highlights potential cancer dangers for over 1.4 million workers in the food industry.

The Agency Nationale de Sécurité Sanitaire (ANSES) warns that emissions from high-temperature frying can lead to lung cancer.
Three cooking methods are identified as hazardous: pan-frying, sautéing, and deep-frying with animal or vegetable fats.
Over 1.4 million workers in France's restaurant and food industry sectors are potentially exposed to these dangerous emissions.
ANSES calls for more research on the carcinogenic risks associated with frying emissions, noting a lack of studies outside Southeast Asia.
The agency recommends adding high-temperature frying to the list of regulated carcinogenic processes in France.