Smoking and second-hand smoke are often thought to be the main cause of lung cancer – but what about non-smokers who develop the illness? A Singapore study has found that cooking oil fumes from intense stir-frying and deep-frying can also increase the risk of those who don’t smoke. Andrea Heng and Hairianto Diman discuss the reality and trends with a medical expert, Dr Donald Poon, Medical Oncologist, Dr D.Y.H. Poon & Associates Medical Oncology Clinic. 

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