In an analysis of Swiss mortality data (1979-1987) excess mortality due to oral, pharyngeal and laryngeal cancer was found among cooks, and the rate was very high in the age group < 55 years. The peak number of cases was observed among cooks in the age category 45-49 years. In the standard population the highest number of such deaths was observed between 65 and 69 years of age. The numbers of alcohol-related causes of death were also elevated among the cooks, while the numbers of smoking-related deaths were not. Although the dominant role of combined alcohol and tobacco consumption for the development of oral, pharyngeal and laryngeal cancer has been confirmed by many studies, other factors (eg, volatile carcinogenic compounds formed during the cooking process) may contribute to the excess mortality from oral, pharyngeal and laryngeal cancer among cooks. The question of the relevance of such factors will have to be answered by further studies.