Inflammatory markers in blood and exhaled air after short-term exposure to cooking fumes.

OBJECTIVES: Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. METHODS: Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4 h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24 h and inflammatory markers were measured from all samples. RESULTS: There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28 mg ml(-1) on the morning after exposure to cooking fumes compared with the levels the morning before (P-value = 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1ß in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethane--from 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P = 0.013)--and IL-1ß--from 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml(-1) immediately after (P = 0.024). CONCLUSION: In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes.

Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon.

This study investigated the exposure of cooks to polycyclic aromatic hydrocarbons (PAHs), higher mutagenic aldehydes, total particles, and ultrafine particles during cooking. Experiments were performed by pan frying fresh and smoked bacon on both electric and gas stoves, and with the gas alone. Detailed analyses of PAHs were performed, with analyses of the levels of 32 different PAHs. A TSI-3939 scanning mobility particle sizer system was used to measure the ultrafine particles. The results showed that total PAHs were in the range of 270-300 ng/m(3) air. However, the smoked bacon experiment showed a somewhat different PAH pattern, whereby retene constituted about 10% of the total PAHs, which is a level similar to that of the abundant gas phase constituent phenanthrene. The reason for the elevated retene emissions is unknown. The total cancer risk, expressed as toxic equivalency factors, showed a somewhat higher risk on the electric stove (p < 0.05) compared with the gas stove. Levels of trans, trans-2,4-decadienal were between 34 and 54 µg/m(3) air. The level of total particles was between 2.2 and 4.2 mg/m(3). Frying on a gas stove caused a statistically significant higher amount of ultrafine particles compared with frying on an electric stove. Large variations in the mobility diameter at peak particle concentration were found (74.4 nm-153.5 nm). The highest mobility diameter was found for frying on an electric stove. The gas flame itself showed a maximum production of 19.5-nm-sized particles and could not be the explanation for the difference between frying on the gas stove and frying on the electric stove. No single indicator for the exposure to cooking fume could be selected. Each compound should be measured independently to provide a comprehensive characterization of the cooking exposure.

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

OBJECTIVES: Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. METHODS: The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter. RESULTS: Levels of naphthalene were in the range of 0.15-0.27 microg/m(3) air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 microg/m(3) air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m(3) air. Peak number concentrations of ultrafine particles were in the range of 6.0x10(4)-89.6x10(4) particles/cm(3) air. CONCLUSION: Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes, and particulate matter in Norwegian a la carte restaurants.

OBJECTIVES: The aim of the study was to characterize the exposure regarding polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes in the breathing zone of the cook during work in Norwegian à la carte restaurants. Levels of particle exposure were also measured to make the results comparable to other studies. METHODS: Personal measurements of the levels of PAHs, higher aldehydes, and total particles were performed in three restaurants in the city of Trondheim in the middle of Norway. RESULTS: Naphthalene was detected within the range of 0.05-0.27 microg m(-3) air, and the total mean value for all three restaurants was 0.18 microg m(-3) air. The measured levels of mutagenic aldehydes were between 1.03 and 17.67 microg m(-3) air. The mean mass concentration of total particles measured in the three restaurants was 1.93 mg m(-3), and the levels registered were within the range 0.32-7.51 mg m(-3). CONCLUSIONS: Working as a cook in a Norwegian à la carte restaurant with some manual panfrying involves exposure to components in cooking fumes which may cause adverse health effects. Additional studies are necessary in order to identify relations between exposure levels and the adverse health effects of cooking fumes.

Exposure to mutagenic aldehydes and particulate matter during panfrying of beefsteak with margarine, rapeseed oil, olive oil or soybean oil.

OBJECTIVES: The aim of the study was to see if a cook could be exposed to mutagenic aldehydes in fumes from frying of beefsteak using margarine, rapeseed oil, soybean oil or virgin olive oil as frying fat. In addition, levels of particle exposure were measured to make the results comparable to other studies. METHODS: The levels of higher aldehydes and total particles were measured in the breathing zone of the cook during the panfrying of beefsteak with the four different frying fats. In addition, the number of particles in the size intervals 0.3-0.5, 0.5-0.7 and 0.7-1.0 microm in the kitchen was registered. RESULTS: Measured levels of mutagenic aldehydes were between non-detectable and 25.33 microg m(-3) air. The exposure level of total aerosol was between 1.0 and 11.6 mg m(-3). CONCLUSIONS: Higher aldehydes were detected in all samples from this study, and mutagenic aldehydes were detected in most of the samples. Frying with margarine gave statistically significantly higher levels of mutagenic aldehydes and particles in all three size fractions than frying with the three different kinds of oil.

Predictors for Increased and Reduced Rat and Mouse Allergen Exposure in Laboratory Animal Facilities.

Introduction: Exposure to rat and mouse allergens during work in laboratory animal facilities represents a risk for being sensitized and developing allergic diseases, and it is important to keep the exposure level as low as possible. The objective of this study was to characterize the personal Mus m 1 and Rat n 1 exposure during work in laboratory animal facilities, and to investigate the effect of identified predictors of increased and reduced exposure. Methods: Mus m 1 and Rat n 1 were analysed in whole day or task-based personal air samples by enhanced sensitivity sandwich enzyme-linked immunosorbent assay. Information about cage-and-rack systems, tasks, and other conditions known to influence the allergen exposure was registered. Predictors for allergen exposure were identified by multiple linear regression analyses. Results: The median allergen exposure was 3.0 ng m-3 Mus m 1 and 0.5 ng m-3 Rat n 1, with large task-dependent variations among the samples. The highest exposed job group were animal technicians. Cage emptying and cage washing in the cage washroom represented the highest exposure, whereas animal experiments in the lab/operation room represented the lowest exposure, with laminar airflow bench being an exposure-reducing determinant. Cage changing was the highest exposed task in the animal room, where individually ventilated cages (IVCs) were predictors of reduced exposure for both Mus m 1 and Rat n 1, whereas cage-rack systems with open shelves and sliding doors were predictors of increased Rat n 1 exposure. Cages of IVC type with positive air pressure (IVC+) as well as open shelves and sliding doors were strong predictors of increased exposure during cage emptying and cage washing. Conclusions: Significant different exposure levels depending on type of work and task imply different risks of sensitization and allergy development. The fact that IVC+ cages have opposite impact on Mus m 1 and Rat n 1 exposure during different tasks may have positive clinical implications when taken into account.

Short term exposure to cooking fumes and pulmonary function.

BACKGROUND: Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. METHODS: Two groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes. RESULTS: The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET). The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03). The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. CONCLUSION: In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

Respiratory symptoms in kitchen workers.

INTRODUCTION: A possible association between cooking fumes and respiratory diseases other than cancer has not been studied earlier. METHODS: All employees at 67 selected kitchens were asked to answer a personal questionnaire regarding the presence of dyspnea, serious dyspnea, cough, and respiratory symptoms in connection with work. The study group consisted of 139 women and 100 men. RESULTS: The prevalence of dyspnea (RR = 4.1 (2.7-6.3)), serious dyspnea (RR = 2.9 (1.5-5.7)), and symptoms in connection with work (RR = 4.3 (2.7-6.7)) were statistically significantly higher for the female kitchen workers compared to the controls. For the men only dyspnea (RR = 1.8 (1.4-2.3)) and symptoms in connection with work (RR = 2.1 (1.6-2.7)) showed an increased prevalence. An analysis of possible predictors for respiratory symptoms in connection with work gave an odds ratio of 3.2 (P = 0.000) for "working in a restaurant kitchen." CONCLUSIONS: The results of the study indicate a relationship between working in kitchens and respiratory symptoms.

Alveolar macrophages as biomarkers of pulmonary irritation in kitchen workers.

OBJECTIVES: Alveolar macrophages (AM) are used as a biomarker of pulmonary irritation due to occupational exposure in the AM test. The aim of this study was to investigate whether there is a co-variation between the number of AM and exposure to cooking fumes. MATERIALS AND METHODS: The study group consisted of 62 volunteers. People who worked in a kitchen preparing hot meals were considered as occupationally exposed (35 persons). The exposed group was further divided into highly and slightly exposed persons according to the levels of fat aerosols and aldehydes in the working atmosphere. People who were not preparing hot meals were considered as unexposed (27 persons). The number of AM was counted in smears prepared from expectorate samples from each participant. Samples were taken on three different days. RESULTS: Highly occupationally exposed persons had a higher number of AM in their samples than both slightly occupationally exposed persons and unexposed persons. Highly exposed smokers had a statistically significantly higher number of AM compared with both slightly and unexposed smokers (P < or = 0.05). CONCLUSION: The results suggest an increase in the number of AM due to exposure to cooking fumes and a synergistic effect between occupational exposure and smoking.

Exposure to cooking fumes in restaurant kitchens in norway.

OBJECTIVES: The purpose of this study was to assess exposure to fat aerosols and aldehydes in kitchens and to study the variations in exposure between different types of kitchen. METHODS: Measurements were made in four hotel kitchens, two hamburger chain restaurants, 10 à la carte restaurants and three small local restaurants serving mostly fried food. The measurements were performed as personal measurements and each person carried two sampling devices connected to pumps. One pump was connected to a filter cassette with a 37 mm glassfibre filter and the other to a sampling device for aldehydes. The measurements were repeated on 3 days in each kitchen. Variables which could influence the level of exposure were recorded by the occupational hygienist. RESULTS: The level of fat aerosols varied between the different types of kitchen. The highest measured level of fat aerosol was 6.6 mg/m(3), in a small local restaurant. The arithmetic mean for all the kitchens was 0.62 mg/m(3). The highest level of the sum of the aldehydes was 186 micro g/m(3) (0.186 mg/m(3)), while the arithmetic mean was 69 micro g/m(3). CONCLUSIONS: The exposure to fat aerosols was modest, but could be up to 50% of the Norwegian threshold limit value (TLV) for nuisance dust (10 mg/m(3)). Fat aerosols from frying will, however, contain a mixture of heat- and water-treated fat from the meat which is being fried, hydrolysed vegetable fat and other degradation products, such as fatty acids, other organic acids and aldehydes. As a consequence of this, cooking fumes should be regarded as harmful to the lungs. The levels of formaldehyde, acetaldehyde and acrolein were well below the TLVs.