ASSOCIATION BETWEEN COOKING-RELATED FACTORS, NASAL MICROBIOME AND RESPIRATORY HEALTH

Abstract

Based on the 2018 Singapore Cancer Registry Annual Registry Report, lung cancer was the third most frequently diagnosed cancer in Singaporean men and women, and with one of the highest mortality rates. Studies have shown that cooking-related factors, like cooking oil fumes exposures and cooking methods, are risk factors associated with lung cancer. However, most studies focus only on the general association of such cooking-related factors to lung cancer. Few studies seek to delve deeper such as examining the associations between different cooking oil types and lung cancer or possible implications on respiratory health that such exposures might have in the long run. Using three different data sets, the Gene and Environment Life Study, the Singapore Chinese Health Study and the Hawker Microbiome Pilot study, we aim to examine possible associations between cooking oils and respiratory health and the possible alterations to one’s nasal microbiome cooking fumes exposures might exert.