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Direct Flame Chapatti Cooking May Raise Long-Term Cancer Risk, Warns Oncologist

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  //health-fitness.news-articles.net/content/2025/ .. aise-long-term-cancer-risk-warns-oncologist.html
  Published in Health and Fitness on Monday, December 22nd 2025 at 8:37 GMT by TheHealthSite

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Cooking Chapatti Over Direct Gas Flame May Increase Cancer Risk Over Time, Warns Oncologist

The ubiquitous South‑Asian flatbread known as chapatti (also called roti or naan‑like bread) is traditionally cooked on a hot metal griddle or tawa that sits directly on a gas flame. A recent article on The Health Site reports that a leading oncologist has raised concerns that the repeated exposure to fumes generated by this cooking method could elevate cancer risk over the long haul. The warning is grounded in emerging research that links certain chemical compounds formed during high‑temperature cooking to carcinogenicity.

What the Study Shows

The article cites a 2023 investigation published in the Journal of Food Science and Technology, which measured the levels of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) in chapatti cooked over direct gas flames versus chapatti cooked on an electric griddle or a low‑heat gas flame. PAHs and HCAs are known mutagens and have been classified by the International Agency for Research on Cancer (IARC) as Group 1 carcinogens, meaning there is sufficient evidence that they can cause cancer in humans.

Key findings from the study:

The study highlighted that direct flame cooking more than doubles the PAH load relative to the electric griddle, and the HCA load also rises significantly. While the absolute quantities are below many regulatory limits for food, the oncologist cautions that cumulative exposure—especially for households that routinely prepare chapatti multiple times a day—could add up over decades.

The Oncologist’s Perspective

Dr. Rahul Mehta, a senior oncologist at the Institute of Oncology in Mumbai, is quoted in the article as saying, “We are seeing a growing body of evidence that cooking fumes, particularly those from direct flames, are a source of carcinogenic compounds. For families that prepare chapatti every day, the risk is not negligible when you factor in chronic exposure.”

Dr. Mehta refers to his own research group’s longitudinal study of 1,200 South‑Asian households over 15 years, which found a 12 % higher incidence of upper gastrointestinal cancers in families who regularly cooked chapatti on high‑heat gas flames compared to those who used electric or low‑heat gas methods. He notes that “the difference may seem small in individual terms, but it becomes significant when you consider generational cooking habits.”

The article also links to Dr. Mehta’s profile on the Institute’s website, which details his publications on dietary carcinogens and his involvement with the World Cancer Research Fund’s Working Group on Diet, Nutrition, Physical Activity and Cancer Prevention.

Why the Gas Flame Matters

When dough is cooked on a hot metal surface that is directly exposed to a flame, the high temperature can reach 500 °C or more. At these temperatures, the Maillard reaction—a complex series of chemical reactions that produce the characteristic brown crust—also generates PAHs and HCAs. In contrast, electric griddles typically operate at a more stable, lower temperature and do not involve an open flame, thereby reducing the formation of these compounds.

The article explains that ventilation is another factor. “Gas stoves produce a significant amount of particulate matter and volatile organic compounds,” the piece notes, citing a 2022 study from the European Food Safety Authority that found kitchens with poor ventilation could accumulate up to 10 µg/m³ of PAHs over a cooking session.

Practical Tips for Reducing Risk

Even if you love the authentic flavor that a gas‑flame chapatti brings, the article offers several practical ways to lower your exposure:

1. Use a Low‑Heat Gas Setting: If you must use a gas stove, turn down the flame to a medium‑low setting. The study found that PAH levels drop by about 40 % when the flame is not fully lit.

2. Switch to an Electric Griddle: Electric griddles provide consistent heat without an open flame, and they allow you to set a precise temperature—usually around 180–200 °C, which is enough for a good crust but reduces PAH formation.

3. Ventilate Thoroughly: Turn on the range hood or open windows while cooking. A mechanical ventilation system that exhausts fumes directly outside can cut indoor PAH concentrations by up to 70 %.

4. Use a Tawa with a Protective Coating: Some modern tawa products feature non‑stick, heat‑resistant coatings that can moderate the temperature at the dough‑surface interface.

5. Rotate the Chapatti Frequently: Flipping the dough quickly reduces the time it spends in direct contact with the flame, limiting the extent of Maillard reaction.

6. Limit Frequency: If possible, reduce the number of chapatti meals per week, especially for households with young children or elderly members who might be more vulnerable to carcinogenic exposures.

Wider Context: Cooking Fumes and Cancer

The warning about chapatti cooking isn’t isolated. The IARC has listed cooking fumes from solid fuels and gas stoves as potential carcinogens. Research from the American Cancer Society’s “Cooking and Health” series points out that frying, grilling, and barbecuing can produce harmful compounds, especially when done at high temperatures.

The Health Site’s article also references the World Health Organization’s recent guidance on kitchen ventilation, which urges communities—particularly in low‑income settings—to invest in affordable range hoods or chimney systems to mitigate cooking‑related carcinogen exposure.

Bottom Line

While the direct‑flame chapatti recipe remains a cherished culinary tradition, the emerging evidence suggests that chronic exposure to the fumes it generates may elevate cancer risk, particularly for the upper gastrointestinal tract. By making modest adjustments—lowering flame intensity, adopting electric cooking methods, improving kitchen ventilation, and moderating frequency—families can preserve the beloved taste of chapatti while safeguarding their long‑term health.

The Health Site encourages readers to consult their healthcare provider or a registered dietitian before making sweeping changes to cooking habits, especially if they have pre‑existing health conditions. For more detailed information, readers can follow the article’s embedded links to the original study in Journal of Food Science and Technology, Dr. Mehta’s research portfolio, and the WHO’s ventilation guidelines.