Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants
| Autor: | Ching-Tang Kuo, Chiou-Jong Chen, Shun-Chih Wang, Howard Hu, Kuen-Yuh Wu, Chih-Hong Pan, Chang-Chuan Chan, Chien-Ping Huang, Jin-Huei Hsu, Tung-Sheng Shih |
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| Rok vydání: | 2010 |
| Předmět: |
Adult
Male Restaurants Adolescent Cooking oil Cooker Air Pollutants Occupational Urine Young Adult Engineering Urinary levels Malondialdehyde Occupational Exposure Humans Medicine Cooking Food science Polycyclic Aromatic Hydrocarbons business.industry Public Health Environmental and Occupational Health Deoxyguanosine Equipment Design Middle Aged Oxidative Stress 8-Hydroxy-2'-Deoxyguanosine Air Pollution Indoor Particulate Matter business Environmental Monitoring |
| Zdroj: | Occupational and Environmental Medicine. 68:10-15 |
| ISSN: | 1470-7926 1351-0711 |
| DOI: | 10.1136/oem.2009.049767 |
| Popis: | BackgroundA new engineering intervention measure, an embracing air curtain device (EACD), was used to increase the capture efficiency of cooker hoods and reduce cooking oil fume (COF) exposure in Chinese restaurants.MethodsAn EACD was installed in six Chinese restaurants where the cooks complained of COF exposure. Before- and after-installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and changes in levels of urinary 8-hydroxy-2′-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association between PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed-effects regression analysis.ResultsResults showed that geometric mean kitchen air levels of PM10, PM2.5, PM1.0and total particulate PAHs were significantly reduced after the EACDs were introduced. Urinary levels of 8-OHdG and MDA in cooks were also significantly lower after EACD instalment. PM2.5, PM1.0and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Urinary MDA levels in cooks were also positively associated with BaP levels after adjusting for key personal covariates.ConclusionThis study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens. |
| Databáze: | OpenAIRE |
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