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Objective: Breast cancer is the most common cancer among women worldwide. In Taiwan, workers exposed to any of 31 hazardous chemicals or carcinogens in the work environment are designated as especially exposed workers (EEWs) by Taiwan's Ministry of Labor. We assessed the risk of breast cancer in this nationwide female EEW cohort., Methods: We conducted a nationwide retrospective study of 4,774,295 workers combining data collected from Taiwan's Ministry of Labor's EEW database between 1997 and 2018 and Taiwan's Cancer Registry between 1997 and 2016. Standardized incidence ratios (SIRs) for women exposed to different hazards and breast cancer incidence rate ratios (IRRs) were calculated by Poisson regression, adjusting for age and duration of exposure., Results: 3248 female workers with breast cancer and 331,967 without breast cancer were included. The SIRs and adjusted IRRs were 1.27 (95% CI 1.18-1.35) and 1.31 (95% CI 1.21-1.42) for lead, 1.74 (95% CI 1.23-2.24) and 1.52 (95% CI 1.13-2.04) for 1,1,2,2-tetrachloroethane, 1.47 (95% CI 1.12-1.82) and 1.42 (95% CI 1.12-1.81) for trichloroethylene/tetrachloroethylene), 1.40 (95% CI 1.23-1.57) and 1.38 (95% CI 1.22-1.57) for benzene, and 2.07 (95% CI 1.06-3.09) and 1.80 (95% CI 1.10-2.94) for asbestos. The results remained similar when factoring in a 2- or 5-year latency period., Conclusion: This study found possible correlations between occupational exposure to lead, chlorinated solvents (such as 1,1,2,2-tetrachloroethane, trichloroethylene, and tetrachloroethylene), benzene, and asbestos with breast cancer risk among female EEW, suggesting a need for regular screening for breast cancer for employees exposed to these special workplace hazards., (© 2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Cooking-related emissions are associated with environmental pollution and adverse health effects. Of the various chemical species emitted during cooking, polycyclic aromatic hydrocarbons (PAHs) and aldehydes are two chemical species with carcinogenic or tumor promoting characteristics. Although PAH exposure has been studied in commercial kitchen workers, few studies have investigated simultaneous exposure to PAHs and aldehydes in these workers. The aims of this study were to compare personal concentrations of PAH and aldehyde in three commercial cooking workplaces and to estimate their corresponding cancer risks. The three cooking workplaces included western fast food restaurant kitchens, Chinese cafeteria kitchens, and street food carts. Comparisons showed that workers in western fast food restaurant kitchens and Chinese cafeteria kitchens tended to have lower personal concentrations of these pollutants compared to workers in street food carts. The geometric mean (95% CI) cancer risks in the three workplaces were, from lowest to highest, 1.36 (1.12-1.67) × 10 -5 for western fast food restaurant kitchens, 1.52 (1.01-2.28) × 10 -5 for Chinese cafeteria kitchens, and 3.14 (2.45-4.01) × 10 -5 for street food carts. The percentage contributions of aldehyde species to cancer risk were very high (74.9-99.7%). Street food cart workers had high personal exposure to aldehyde probably due to lack of effective exhaust systems. Thus, their cancer risk was significantly higher than those of workers in western fast food restaurant kitchens (p < 0.001) and Chinese cafeteria kitchens (p = 0.013).

Objectives: Cooking oil fumes (COFs) contain many carcinogens. We investigated the association between COFs and incidence risk of any cancer and lung cancer in chefs., Methods: We identified Chinese food chefs and non-Chinese food chefs from Taiwan's national database of certified chefs in 1984-2007. Of them, 379,275 had not been diagnosed as having any cancer before chef certification. We followed them in Taiwan's Cancer Registry Database (1979-2010) and Taiwan's National Death Statistics Database (1985-2011) for any newly diagnosed cancer or lung cancer., Results: 378,126 and 379,215 chefs were included for risk analysis of cancer and lung cancer, respectively. 6099 chefs developed cancer and 339 developed lung cancer over the follow-up periods of 4,183,550 and 4,220,163 person-years, respectively. Compared to non-Chinese food chefs, the adjusted IRR of cancer for Chinese food chefs was 1.69 (95% CI 1.51-1.89). For lung cancer, the risk was significantly higher among Chinese food chefs who had been certified for more than 5 years (adjusted IRR 2.12, 95% CI 1.32-3.40). This increased risk was pronounced in female chefs (adjusted IRR 4.73, 95% CI 1.74-12.86)., Conclusions: Chinese food chefs had an increased risk of cancer and lung cancer, particularly in females.