Effects of Cooking Oil Fumes on Oxidative Stress and Cardiovascular Effects in Restaurant Workers
Date Issued
2008
Date
2008
Author(s)
Pan, Chih-Hong
Abstract
Cooking oil fumes (COFs) are created and released into the environment when food is fried, stir-fried or grilled using cooking oil at high temperatures. Notably, COFs may cause occupational and environmental health problems such as respiratory diseases, cytotoxicity, genotoxicity, lung cancer, bladder cancer, and cervical intraepithelial neoplasm. Many epidemiological studies have identified various cardiovascular autonomic responses to ambient particulate matter (PM) pollution; however, few have reported such responses to occupational PM exposure, and even fewer studies have demonstrated a relationship between PM pollution and oxidative stress in humans. Particulate matter and polycyclic aromatic hydrocarbons (PAHs) are two important components of COFs Therefore, evaluating associations between PM and PAHs in COFs and cardiovascular autonomic and oxidative stress responses is important.his study applied cross-sectional studies, a panel study and an engineering control study to evaluate the effects of PM and PAHs on oxidative stress and heart rat variability (HRV) in Chinese restaurant workers. In the first cross-sectional study, study subjects were 288 male restaurant workers—171 kitchen staff and 117 service staff—in Chinese restaurants in Taiwan. Airborne particulate PAHs were monitored in kitchens and dining areas for two consecutive workdays over a 12-hour period on each workday, and identified via HPLC chromatograph. Urinary 1-hydroxypyrene (1-OHP) was used to provide internal COFsexposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Multiple regression models were used to assess the relationship between MDA and 1-OHP levels after adjusting for key personal covariates. Summed particulate PAH levels in kitchens (median: 23.9 ng/m3) were significantly higher than those in dining areas (median: 4.9 ng/m3). For non-smoking kitchen staff, mean MDA and 1-OHP levels were 344.2 ± 243.7 μmol/mol creatinine and 6.0 ± 8.0 μmol/mol creatinine, respectively. These levels were significantly higher than those for non-smoking service staff (244.2 ±164.4 μmol/mol creatinine and 2.4±4.3μmol/mol creatinine, respectively). Worker urinary 1-OHP levels were significantly associated with work in kitchens (p<0.05). Furthermore, worker urinary MDA levels were significantly associated with urinary 1-OHP levels (p<0.001) and work hours per day (p<0.05). This study found that urinary 1-OHP and MDA levels reflect occupational exposure to PAHs from COFs and oxidative stress in male Chinese restaurant workers. he second cross-sectional study evaluated oxidative DNA damage in workers exposed to COFs in Chinese restaurants. Study participants were 387 non-smoking Chinese restaurant workers (CRWs)—202 kitchen staff and 185 service staff —at 23 Chinese restaurants in Taiwan. Airborne PM and PAHs levels were measured in kitchens and dining areas. Urinary 1-OHP was used as measure of internal exposure to COFs, and urinary 8-hydroxy-2’-deoxyguanosine (8-OHdG) was used as a marker of oxidative DNA damage. The relationship between worker 8-OHdG and 1-OHP levels was estimated using linearmixed-effects models. Airborne PM and PAHs levels in kitchens significantly exceeded those in dining areas. The geometric mean levels of urinary 8-OHdG (7.9 μg/g creatinine) and 1-OHP (4.5 μg/g creatinine) of kitchen staff were significantly higher than those of service staff, which were 5.4 and 2.7μg/g creatinine, respectively. The urinary 1-OHP level, work in kitchens, gender, and work hours per day were significant predictors of urinary 8-OHdG levels after adjusting for covariates. Oxidative DNA damage was associated with CRW exposure to COFs. Female workers had a greater oxidative stress response to COFs than male workers, providing additional evidence of the link between lung cancer in Chinese women and exposure to COFs. panel study evaluated the association between occupational exposure to PM in COFs, and changes in HRV and oxidative stress responses in 54 male Chinese cooks. Linear mixed-effect regression models were adopted to estimate the strength of the correlation between PM and HRV. Pre- and post-work urine samples were analyzed for urinary 8-OHdG and MDA. Multiple linear regression models were then used to study the effect of particulate PAHs and PM on urinary 8-OHdG and MDA levels. Exposure to PM in COFs from 15 minutes to 2 hours was associated with decreased HRV and increased heart rate among cooks. The urinary 8-OHdG levels of cooks were significantly elevated after workshift exposure to COFs. The levels of particulate benzo(k)fluoranthene and benzo(a)pyrene in COFs were positively correlated with cross-workshift urinary 8-OHdG levels. The effects of COFs on HRV were independent of cross-workshift urinary 8-OHdG levels. Cooks with high pre-workshift urinary 8-OHdG levels had insignificantly stronger autonomic cardiac responses to PM than those with low urinary 8-OHdG levels. Exposure to COFs leads to disturbed autonomic function and increased risk of oxidative DNA injury among cooks in Chinese restaurants.n engineering control study was conducted in 6 Chinese restaurants in which cooks complained of exposure to COFs. Embracing air curtain devices (EACDs) were installed in these kitchens before and after measurements were taken to compare changes in PM, PAHs in kitchen air; and levels of 8-OHdG, and MDA in urine. The association of PM and PAHs in air with 8-OHdG and MDA in urine were evaluated by linear mixed-effects regression analysis. The analytical results for the 6 restaurants show that geometric mean pre-intervention kitchen air levels of PM10, PM2.5, PM1.0, and total particulate PAHs were131.4 μg/m3, 90.6 μg/m3, 65.7 μg/m3, and 24.2 ng/m3, respectively. After EACDs were installed, geometric mean kitchen air levels of PM10, PM2.5, PM1.0, and particulate PAHs were 44.9 μg/m3, 37.0 μg/m3, 29.1 μg/m3, and 5.9 ng/m3, respectively. The urinary 8-OHdG and MDA levels of cooks after EACDs were installed were significantly lower than those before installation. The urinary 8-OHdG and MDA levels of cooks were positively associated with benzo(k)fluoranthene and benzo(a)pyrene levels after adjusting for key personal covariates. This study demonstrates that EACDs are an effective and economically feasible measure of reducing levels of COFs and oxidative stress of cooks in Chinese kitchens.
Subjects
cooking oil fumes
oxidative stress
cardiovascular effects
restaurant workers
Type
thesis
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