The warning from ANSES underscores the urgent need for increased awareness and research into the health impacts of cooking methods prevalent in the fast food industry.
The lack of comprehensive studies on frying emissions, particularly in Europe, highlights a potential oversight in occupational health regulations and safety measures for workers in the catering sector.
There may be increased regulatory scrutiny and potential changes in health and safety guidelines for the catering industry in France and possibly across Europe as a result of ANSES's findings.
The fast food industry might face pressure to adopt healthier cooking methods or improve ventilation systems to mitigate the risks associated with high-temperature frying emissions.
The French National Agency for Food Safety (ANSES) has issued a warning regarding the carcinogenic risks associated with high-temperature frying emissions. This advisory comes amid the growing prevalence of fast food establishments in France, with approximately 52,000 fast food restaurants operating nationwide, most of which utilize frying methods in their cooking processes. ANSES highlights three specific cooking techniques: sautéing in a pan, frying in a pan, and deep frying, which involves immersion in fat.
In its updated assessment, ANSES reiterates findings from the International Agency for Research on Cancer, which classified high-temperature frying emissions as 'probably carcinogenic to humans' back in 2010. The agency emphasizes that exposure to these emissions can lead to serious health risks, including lung cancer. ANSES notes a significant gap in research, particularly outside Southeast Asia, regarding the carcinogenicity of frying emissions and occupational exposure in the catering industry.
With over 1.4 million individuals employed in the catering and agri-food sectors in France as of 2021, ANSES calls for further studies to evaluate the implications of these cooking methods on health. The agency recommends that work involving exposure to frying emissions from both animal and vegetable fats be added to the list of recognized carcinogenic processes.
