RT Journal Article
SR Electronic
T1 Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants
JF Occupational and Environmental Medicine
JO Occup Environ Med
FD BMJ Publishing Group Ltd
SP 10
OP 15
DO 10.1136/oem.2009.049767
VO 68
IS 1
A1 Pan, Chih-Hong
A1 Shih, Tung-Sheng
A1 Chen, Chiou-Jong
A1 Hsu, Jin-Huei
A1 Wang, Shun-Chih
A1 Huang, Chien-Ping
A1 Kuo, Ching-Tang
A1 Wu, Kuen-Yuh
A1 Hu, Howard
A1 Chan, Chang-Chuan
YR 2011
UL http://oem.bmj.com/content/68/1/10.abstract
AB Background A 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. Methods An 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. Results Results showed that geometric mean kitchen air levels of PM10, PM2.5, PM1.0 and 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, PM1.0 and 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. Conclusion This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens.