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Zhou Z, Gao X, Cao Y, Zou H, Jin Y. Exposure characteristics and risk assessment of air particles in a Chinese hotel kitchen. Front Public Health 2022; 10:1019563. [PMID: 36388359 PMCID: PMC9641073 DOI: 10.3389/fpubh.2022.1019563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 10/10/2022] [Indexed: 01/28/2023] Open
Abstract
Background The hazards of kitchen particles have attracted social attention, but their distribution characteristics and risk assessment are rarely reported. Objective To explore the temporal and spatial distribution characteristics of kitchen particles, analyze the variations in characteristics of number concentration (NC), mass concentration (MC), surface area concentration (SAC), and particle size distribution, provide reference indexes for evaluating worker exposure, evaluate the risk of kitchen particles, as well as suggest improvements and control measures. Patients and methods Different cooking posts in a Chinese hotel kitchen were selected to monitor exposure to particles, explore the temporal and spatial distribution characteristics of NC, MC, and SAC of particles in the cooking post, analyze changes in the particle size, compare the individual exposure of particles between the cooking and steaming posts, and analyze the correlation between NC, MC, and SAC. Risk assessment of kitchen ultrafine particles was performed using a Nanotool. Results The sizes and fluctuation ranges of NC10 - 500nm at cooking posts during lunch preparation and at peak periods were significantly higher than those at the end of the lunch period. The mean values of MC10 - 500nm during the lunch preparation peak and ending periods were 0.149, 0.229, and 0.151 mg m-3, respectively. The mean values of SAC10 - 500nm were 225, 961, and 466 μm2·cm-3, respectively. The mode diameter of exposed particles at the cooking post [(34.98 ± 2.33) nm] was higher than that at the steaming post [(30.11 ± 2.17) nm] (P < 0.01). The correlation between SAC10 - 500nm and NC10 - 500nm (r = 0.703) was the strongest. Nanotool gave a hazard rating ratio, exposure rating ratio, and risk ratio of 0.75. Conclusion The sizes of the NC, MC, and SAC of the particles at the cooking post were related to the kitchen operations. Since kitchen particles are of high exposure and risk levels, protective measures should be formulated and implemented to deal with them safely.
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Affiliation(s)
- Zanrong Zhou
- Institute of Occupational Health and Radiation Protection, Zhejiang Center for Disease Control and Prevention, Hangzhou, China
| | - Xiangjing Gao
- Institute of Occupational Health and Radiation Protection, Zhejiang Center for Disease Control and Prevention, Hangzhou, China
| | - Yiyao Cao
- Institute of Occupational Health and Radiation Protection, Zhejiang Center for Disease Control and Prevention, Hangzhou, China
| | - Hua Zou
- Institute of Occupational Health and Radiation Protection, Zhejiang Center for Disease Control and Prevention, Hangzhou, China,*Correspondence: Hua Zou
| | - Yulan Jin
- Hangzhou Hospital of Zhejiang Medical and Health Group, Hangzhou, China,Yulan Jin
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Navruz-Varli S, Bilici S, Ari A, Ertürk-Ari P, Ilhan MN, O Gaga E. Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services. INDOOR AIR 2022; 32:e13093. [PMID: 36040287 DOI: 10.1111/ina.13093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 07/01/2022] [Accepted: 07/23/2022] [Indexed: 06/15/2023]
Abstract
This study was conducted to determine the exposure and health risk to cooking fumes of a total of 88 volunteer kitchen staff aged between 18 and 65 years working in five different kitchens in Ankara. Gas- and particle-phase polycyclic aromatic hydrocarbons (PAHs), and volatile organic compound (VOCs) concentrations were evaluated in the indoor air of 5 kitchens. Serum malondialdehyde (MDA) and superoxide dismutase (SOD) levels were analyzed to determine the oxidative damage as a result of the exposure to cooking fumes among the cooks and waiters. Significant positive relationships were found between serum MDA levels of the hot kitchen workers and indoor chrysene (Chr), indeno(1,2,3-c,d)pyrene (Ind), and total VOC levels. Although the carcinogenic risks estimated for the exposed population were between the acceptable/tolerable levels, the hazard quotient (HQ) estimated for the exposure to indoor benzene exceeded the safe level. The results of the study revealed that exposure to organic pollutants in indoor air may be a risk factor for the development of oxidative stress, especially in hot kitchen workers. The importance of efficient ventilation in the kitchen has been pointed out to reduce health risks caused by cooking fumes.
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Affiliation(s)
| | - Saniye Bilici
- Department of Nutrition and Dietetics, Gazi University, Ankara, Turkiye
| | - Akif Ari
- Department of Environmental Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkiye
| | - Pelin Ertürk-Ari
- Department of Environmental Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkiye
| | | | - Eftade O Gaga
- Department of Environmental Engineering, Eskişehir Technical University, Eskisehir, Turkiye
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Chen KC, Tsai SW, Shie RH, Zeng C, Yang HY. Indoor Air Pollution Increases the Risk of Lung Cancer. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19031164. [PMID: 35162188 PMCID: PMC8834322 DOI: 10.3390/ijerph19031164] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/07/2022] [Accepted: 01/14/2022] [Indexed: 02/04/2023]
Abstract
(1) Background: Cooking and burning incense are important sources of indoor air pollutants. No studies have provided biological evidence of air pollutants in the lungs to support this association. Analysis of pleural fluid may be used to measure the internal exposure dose of air pollutants in the lung. The objective of this study was to provide biological evidence of indoor air pollutants and estimate their risk of lung cancer. (2) Methods: We analyzed 14 common air pollutants in the pleural fluid of 39 cases of lung adenocarcinoma and 40 nonmalignant controls by gas chromatography-mass spectrometry. (3) Results: When we excluded the current smokers and adjusted for age, the adjusted odds ratios (ORs) were 2.22 (95% confidence interval CI = 0.77-6.44) for habitual cooking at home and 3.05 (95% CI = 1.06-8.84) for indoor incense burning. In females, the adjusted ORs were 5.39 (95% CI = 1.11-26.20) for habitual cooking at home and 6.01 (95% CI = 1.14-31.66) for indoor incense burning. In pleural fluid, the most important exposure biomarkers for lung cancer were naphthalene, ethylbenzene, and o-xylene. (4) Conclusions: Habitual cooking and indoor incense burning increased the risk of lung adenocarcinoma.
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Affiliation(s)
- Ke-Cheng Chen
- Division of Thoracic Surgery, Department of Surgery, National Taiwan University Hospital, Taipei 100, Taiwan;
- Department of Surgery, National Taiwan University College of Medicine, Taipei 100, Taiwan
| | - Shih-Wei Tsai
- Institute of Environmental and Occupational Health Sciences, National Taiwan University College of Public Health, Taipei 10055, Taiwan;
- Department of Public Health, National Taiwan University College of Public Health, Taipei 10055, Taiwan
| | - Ruei-Hao Shie
- Green Energy & Environmental Research Laboratories, Industrial Technology Research Institute, Hsinchu 31040, Taiwan;
| | - Chian Zeng
- Institute of Occupational Medicine and Industrial Hygiene, National Taiwan University College of Public Health, Taipei 10055, Taiwan;
| | - Hsiao-Yu Yang
- Institute of Environmental and Occupational Health Sciences, National Taiwan University College of Public Health, Taipei 10055, Taiwan;
- Department of Public Health, National Taiwan University College of Public Health, Taipei 10055, Taiwan
- Department of Environmental and Occupational Medicine, National Taiwan University Hospital, Taipei 100, Taiwan
- Correspondence: ; Tel.: +886-2-3366-8102
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Chan CC, Lin LY, Lai CH, Chuang KJ, Wu MT, Pan CH. Association of Particulate Matter from Cooking Oil Fumes with Heart Rate Variability and Oxidative Stress. Antioxidants (Basel) 2021; 10:1323. [PMID: 34439570 PMCID: PMC8389278 DOI: 10.3390/antiox10081323] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/06/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
Many studies have reported various cardiovascular autonomic responses to ambient particulate matter (PM) pollution, but few have reported such responses to occupational PM exposures. Even fewer have demonstrated a relationship between PM pollution and oxidative stress in humans. This panel study evaluates the association between occupational exposure to PM in cooking oil fumes (COFs), and changes in both heart rate variability (HRV) and oxidative stress responses in 54 male Chinese cooks. Linear mixed-effects regression models were adopted to estimate the strength of the association between PM and HRV. Participants' pre- and post-workshift urine samples were analyzed for 8-hydroxy-2'-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). Exposure to PM in COFs from 15 min to 2 h were associated with a decrease in HRV and an increase in heart rate among cooks. The urinary 8-OHdG levels of cooks were significantly elevated after workshift exposure to COFs. The levels of PM2.5, PM1.0, and particulate benzo(a)pyrene in COFs were all positively correlated with cross-workshift urinary 8-OHdG levels. Furthermore, the levels of benzo(a)pyrene in COFs were positively correlated with cross-workshift urinary MDA levels. The effects of COFs on HRV were independent of cross-workshift urinary 8-OHdG levels. Exposure to COFs leads to disturbed autonomic function and an increased risk of oxidative DNA injury among cooks in Chinese restaurants.
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Affiliation(s)
- Chang-Chuan Chan
- Institute of Environmental and Occupational Health Sciences, College of Public Health, National Taiwan University, Taipei 10055, Taiwan;
| | - Lian-Yu Lin
- Department of Internal Medicine, College of Medicine, National Taiwan University Hospital, Taipei 10050, Taiwan;
| | - Ching-Huang Lai
- School of Public Health, National Defense Medical Center, Taipei 11490, Taiwan;
| | - Kai-Jen Chuang
- School of Public Health, College of Public Health and Nutrition, Taipei Medical University, Taipei 11490, Taiwan;
- Department of Public Health, School of Medicine, College of Medicine, Taipei Medical University, Taipei 11490, Taiwan
| | - Ming-Tsang Wu
- Department of Public Health, College of Health Sciences, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 80787, Taiwan;
- Research Center for Environmental Medicine, Kaohsiung Medical University, 100 ShihChuan 1st Road, Kaohsiung 87087, Taiwan
- Department of Family Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, 100, Tzyou 1st Road, Kaohsiung 80787, Taiwan
- Graduate Institute of Clinical Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 80787, Taiwan
| | - Chih-Hong Pan
- School of Public Health, National Defense Medical Center, Taipei 11490, Taiwan;
- Institute of Labor, Occupational Safety and Health, Ministry of Labor, New Taipei City 22143, Taiwan
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Xu H, Ta W, Yang L, Feng R, He K, Shen Z, Meng Z, Zhang N, Li Y, Zhang Y, Lu J, Li X, Qu L, Ho SSH, Cao J. Characterizations of PM 2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China. CHEMOSPHERE 2020; 261:127758. [PMID: 32736246 DOI: 10.1016/j.chemosphere.2020.127758] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/28/2020] [Accepted: 07/17/2020] [Indexed: 06/11/2023]
Abstract
Cooking emissions are both indoor and outdoor sources for fine particulate matter (PM2.5) but their contributions are often ignored. The PM2.5-bound organic compounds, including alkanols, alkanes, monocarboxylic acids, dicarboxylic acids, and polycyclic aromatic hydrocarbons (PAHs) were determined in the emissions from the most popular types of restaurants in the capital city of northwestern China. The mean concentration of total quantified organic compounds (ΣPM_O) ranged from 1112 to 32,016 ng m-3, with the maximum for the Chinese barbecue restaurants. The ΣPM_O accounted for an average of 11% of PM2.5 mass, demonstrating their significances in the cooking emissions. Hexadecanoic acid (C16) and 1-hexadecanol (C16) were considered as the tracers for stir-frying, steaming, and boiling which are usually applied in the traditional Chinese cuisines; 1-undecanol (C11), 9-fluorenone, and indeno[1,2,3-cd]pyrene were found to be potential markers for grilling and deep-frying which are widely applied in the Western style cooking method. The PAH diagnostic ratios also illustrated their representatives to distinguish the emissions from traditional Chinese cuisines and the Western-style restaurants. The estimated carcinogenic risks for the restaurants that consumed a large amount of oils and employed high temperature cooking methods (e.g., barbecuing and deep-frying) were 2.6-4.2 times exceeded the international safety limit. The organic profiles obtained in this study could be contributed to refine PM2.5 source apportionment in urban areas in northwestern China. The estimations of potential cancer risks urge the establishment of more stringent legislations to protect the health of the catering staffs.
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Affiliation(s)
- Hongmei Xu
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China; SKLLQG, Key Lab of Aerosol Chemistry & Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710061, China.
| | - Weiyuan Ta
- Shaanxi Environmental Survey and Assessment Center, Xi'an, 710054, China
| | - Lin Yang
- Shaanxi Environmental Survey and Assessment Center, Xi'an, 710054, China
| | - Rong Feng
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Kailai He
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Zhenxing Shen
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Zhaojun Meng
- Shaanxi Environmental Survey and Assessment Center, Xi'an, 710054, China
| | - Ningning Zhang
- SKLLQG, Key Lab of Aerosol Chemistry & Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710061, China
| | - Yaqi Li
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Yue Zhang
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Jiaqi Lu
- MOE Key Laboratory of Thermo-Fluid Science and Engineering, Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an, 710049, China
| | - Xuan Li
- Xi'an Environmental Monitoring Centre, Xi'an, 710121, China
| | - Linli Qu
- Hong Kong Premium Services and Research Laboratory, Kowloon, Hong Kong, China
| | - Steven Sai Hang Ho
- Hong Kong Premium Services and Research Laboratory, Kowloon, Hong Kong, China; Division of Atmospheric Sciences, Desert Research Institute, Reno, NV89512, United States.
| | - Junji Cao
- SKLLQG, Key Lab of Aerosol Chemistry & Physics, Institute of Earth Environment, Chinese Academy of Sciences, Xi'an, 710061, China
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Abstract
Introduction: Air pollution is linked to mortality and morbidity. Since humans spend nearly all their time indoors, improving indoor air quality (IAQ) is a compelling approach to mitigate air pollutant exposure. To assess interventions, relying on clinical outcomes may require prolonged follow-up, which hinders feasibility. Thus, identifying biomarkers that respond to changes in IAQ may be useful to assess the effectiveness of interventions. Methods: We conducted a narrative review by searching several databases to identify studies published over the last decade that measured the response of blood, urine, and/or salivary biomarkers to variations (natural and intervention-induced) of changes in indoor air pollutant exposure. Results: Numerous studies reported on associations between IAQ exposures and biomarkers with heterogeneity across study designs and methods. This review summarizes the responses of 113 biomarkers described in 30 articles. The biomarkers which most frequently responded to variations in indoor air pollutant exposures were high sensitivity C-reactive protein (hsCRP), von Willebrand Factor (vWF), 8-hydroxy-2′-deoxyguanosine (8-OHdG), and 1-hydroxypyrene (1-OHP). Conclusions: This review will guide the selection of biomarkers for translational studies evaluating the impact of indoor air pollutants on human health.
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Jeng HAC, Lin WY, Chao MR, Lin WY, Pan CH. Semen quality and sperm DNA damage associa -revised - final-finalted with oxidative stress in relation to exposure to polycyclic aromatic hydrocarbons. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART A, TOXIC/HAZARDOUS SUBSTANCES & ENVIRONMENTAL ENGINEERING 2019; 53:1221-1228. [PMID: 30623705 DOI: 10.1080/10934529.2018.1528035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 05/28/2018] [Indexed: 06/09/2023]
Abstract
The cross-sectional study aimed to assess whether oxidative stress induced by exposure to polycyclic aromatic hydrocarbons (PAHs) affect semen quality and sperm DNA integrity. A total of 106 who met the inclusion criteria, were recruited from a coke-oven plant during their annual health checkup. The human subjects were grouped into the high exposure group, the low exposure group and the control based on PAH concentrations surrounding their employment locations. Semen quality, oxidative stress status, and sperm DNA damage [DNA fragmentation and 8-hydroxy-2'-deoxyguanosine (8-oxodGuo)] were assessed. Urinary 1-hydroxypyren (1-OHP) was used to assess human subject exposure to PAHs. The high exposure group experienced significantly lower sperm motility and normal morphology than the control (P = 0.046 and 0.049, respectively). The high exposure group also had significantly higher 8-oxoGuo concentrations in sperm than the control (P = 0.027). Urinary 1-OHP concentration was associated with decreased motility and less normal morphology, along with increased sperm oxidative damage and ROS concentrations. Oxidative stress induced by exposure to PAHs was associated with decreased sperm quality.
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Affiliation(s)
- Hueiwang Anna C Jeng
- a School of Community and Environmental Health , College of Health Sciences, Old Dominion University , Norfolk , Virginia , USA
| | - Wen Y Lin
- b Department of Occupational Medicine , Kaohsiung Medical University Hospital , Kaohsiung , Taiwan
| | - Mu R Chao
- c Department of Occupational Safety and Health , Chung Shan Medical University , Taichung , Taiwan
| | - Wen Y Lin
- b Department of Occupational Medicine , Kaohsiung Medical University Hospital , Kaohsiung , Taiwan
| | - Chih H Pan
- d Institute of Occupational Safety and Health, Council of Labor Affairs, Executive Yuan , Taipei , Taiwan
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Wang L, Xiang Z, Stevanovic S, Ristovski Z, Salimi F, Gao J, Wang H, Li L. Role of Chinese cooking emissions on ambient air quality and human health. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 589:173-181. [PMID: 28262368 DOI: 10.1016/j.scitotenv.2017.02.124] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 02/14/2017] [Accepted: 02/15/2017] [Indexed: 06/06/2023]
Abstract
Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm3. VOC concentrations varied from 0.35 to 3.41mg/m3. Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m3 to 83μg/m3. The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m3, 0.16-0.80mg/m3, 0.69-4.33mg/m3, 0.70-21.70mg/m3 for CO, CO2, NO2 and SO2 respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health.
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Affiliation(s)
- Lina Wang
- State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology (ECUST), Shanghai, 200237, China.
| | - Zhiyuan Xiang
- State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology (ECUST), Shanghai, 200237, China
| | - Svetlana Stevanovic
- International Laboratory of Air Quality and Health, Queensland University of Science and Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - Zoran Ristovski
- International Laboratory of Air Quality and Health, Queensland University of Science and Technology, 2 George Street, Brisbane, QLD 4001, Australia.
| | - Farhad Salimi
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia; University Centre for Rural Health - North Coast, School of Public Health, University of Sydney, Australia
| | - Jun Gao
- Institute of HVAC Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China
| | - Hongli Wang
- State Environmental Protection Key Laboratory of Formation and Prevention of Urban Air Pollution Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China.
| | - Li Li
- State Environmental Protection Key Laboratory of Formation and Prevention of Urban Air Pollution Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China
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Meng X, Liu Q, Ding Y. Paper-based solid-phase microextraction for analysis of 8-hydroxy-2’-deoxyguanosine in urine sample by CE-LIF. Electrophoresis 2016; 38:494-500. [DOI: 10.1002/elps.201600439] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 10/30/2016] [Accepted: 10/31/2016] [Indexed: 11/09/2022]
Affiliation(s)
- Xiangying Meng
- College of Life Sciences; University of Chinese Academy of Sciences; Beijing P. R. China
| | - Qinrui Liu
- College of Life Sciences; University of Chinese Academy of Sciences; Beijing P. R. China
| | - Yongsheng Ding
- College of Life Sciences; University of Chinese Academy of Sciences; Beijing P. R. China
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Tau Hyperphosphorylation is Associated with Spatial Learning and Memory After Exposure to Benzo[a]pyrene in SD Rats. Neurotox Res 2013; 24:461-71. [DOI: 10.1007/s12640-013-9387-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Revised: 03/06/2013] [Accepted: 03/09/2013] [Indexed: 11/26/2022]
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Lai CH, Jaakkola JJ, Chuang CY, Liou SH, Lung SC, Loh CH, Yu DS, Strickland PT. Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks. JOURNAL OF EXPOSURE SCIENCE & ENVIRONMENTAL EPIDEMIOLOGY 2013; 23:94-100. [PMID: 22968348 PMCID: PMC4029104 DOI: 10.1038/jes.2012.87] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to COF and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient (β), β=0.06, 95% CI 0.001-0.12) and (β=0.07, 95% CI 0.001-0.13), respectively. Exposure to PAHs, or other compounds in cooking oil fumes, may cause both oxidative DNA damage and lipid peroxidation.
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Affiliation(s)
- Ching-Huang Lai
- Department of Public Health, National Defence Medical Centre, Taipei, Taiwan, R.O.C
| | - Jouni J.K. Jaakkola
- Center for Environmental and Respiratory Health Research, Institute of Health Sciences, University of Oulu, Oulu, Finland
| | - Chien-Yi Chuang
- Department of Public Health, National Defence Medical Centre, Taipei, Taiwan, R.O.C
| | - Saou-Hsing Liou
- Department of Public Health, National Defence Medical Centre, Taipei, Taiwan, R.O.C
- Division of Environmental Health and Occupational Medicine, National Health Research Institutes, Miaoli County, Taiwan, R.O.C
| | - Shih-Chun Lung
- Research Centre for Environmental Changes, Academia Sinica, Taiwan, R.O.C
| | - Ching-Hui Loh
- Superintendent Office, Headquarter, Songshan Armed Forces General Hospital, Taipei, Taiwan, R.O.C
| | - Dah-Shyong Yu
- Superintendent Office, Headquarter, Taipei, National Defence Medical Centre, Taiwan, R.O.C
| | - Paul T. Strickland
- Department of Environment Health Sciences, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, U.S.A
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Glycine N-Methyltransferase Affects Urinary 1-Hydroxypyrene and 8-Hydroxy-2′-Deoxyguanosine Levels After PAH Exposure. J Occup Environ Med 2011; 53:812-9. [DOI: 10.1097/jom.0b013e318222b79a] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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