This article is brief and uses big numbers to make a scary point but I'd be interested in if there is proof of causation of significant physiological effects at the exposure level from domestic cooking.
Often media will say "people exposed to Y have increased Z" but fail to mention that in studies those people worked in industrial settings with Y and the exposure level is hundreds or thousands of times higher than in a consumer setting.
Often media will say "people exposed to Y have increased Z" but fail to mention that in studies those people worked in industrial settings with Y and the exposure level is hundreds or thousands of times higher than in a consumer setting.