1. Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants
- Author
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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, and Tung-Sheng Shih
- Subjects
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 - Abstract
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.
- Published
- 2010
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