I wonder if there are any studies of professional chefs and their long-term health. I see video after video of chefs cooking in close proximity to oil cooked food, wood burning setups (BBQ), waiting for cooking oil to smoke, even smoking while cooking, etc.

If there should be a cohort that would be the canary in the coal mine, it would be professional chefs, who day-in and day-out cook for a living over several hours per day. Yet, I have not heard of any studies raising alarms for the profession.

Cheers