Assessment of Urinary 1-hydroxypyrene and 3-hydroxybenzo(a)pyrene in Barbecue Grill Workers

Oliveira, Marta; Capelas, Sílvia; Delerue–Matos, Cristina; Pereira, Isabel; Morais, Simone

doi:10.1007/978-3-030-41486-3_38

Cited by 2 publications

(3 citation statements)

References 22 publications

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“…Furthermore, 3OHBaP data concerning the occupational exposure of restaurant workers are scarce ( Table 2 ) with only one preliminary study reporting information. This study also reported a low detection rate of this metabolite in the occupationally exposed group [ 35 ]. Moreover, other studies also reported low detection rates of urinary 3OHBaP in firefighters immediately after their participation in firefighting activities, and in traffic policemen, and chimney-sweeps workers [ 26 , 46 , 47 ].…”

Section: Resultsmentioning

confidence: 95%

“…Several authors already proved the occupational exposure to PAHs in cooks, grill workers, and other kitchen staff as well as in street food vendors [ 1 , 2 , 7 , 8 , 10 , 15 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 ]. From those studies, only a few included workers’ biomonitoring [ 4 , 5 , 7 , 8 , 15 , 29 , 35 , 36 , 37 ]. Available data come principally from Asian (Chinese and Thai) workers; only one study was found from another geographical origin (Portugal) [ 35 ].…”

Section: Introductionmentioning

confidence: 99%

“…From those studies, only a few included workers’ biomonitoring [ 4 , 5 , 7 , 8 , 15 , 29 , 35 , 36 , 37 ]. Available data come principally from Asian (Chinese and Thai) workers; only one study was found from another geographical origin (Portugal) [ 35 ]. In addition, only three studies included the quantification of other monohydroxyl metabolites besides 1OHPy [ 7 , 8 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Grill Workers Exposure to Polycyclic Aromatic Hydrocarbons: Levels and Excretion Profiles of the Urinary Biomarkers

Oliveira

Capelas

Delerue–Matos

et al. 2020

IJERPH

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Grilling activities release large amounts of hazardous pollutants, but information on restaurant grill workers’ exposure to polycyclic aromatic hydrocarbons (PAHs) is almost inexistent. This study assessed the impact of grilling emissions on total workers’ exposure to PAHs by evaluating the concentrations of six urinary biomarkers of exposure (OHPAHs): naphthalene, acenaphthene, fluorene, phenanthrene, pyrene, and benzo(a)pyrene. Individual levels and excretion profiles of urinary OHPAHs were determined during working and nonworking periods. Urinary OHPAHs were quantified by high-performance liquid-chromatography with fluorescence detection. Levels of total OHPAHs (∑OHPAHs) were significantly increased (about nine times; p ≤ 0.001) during working comparatively with nonworking days. Urinary 1-hydroxynaphthalene + 1-hydroxyacenapthene and 2-hydroxyfluorene presented the highest increments (ca. 23- and 6-fold increase, respectively), followed by 1-hydroxyphenanthrene (ca. 2.3 times) and 1-hydroxypyrene (ca. 1.8 times). Additionally, 1-hydroxypyrene levels were higher than the benchmark, 0.5 µmol/mol creatinine, in 5% of exposed workers. Moreover, 3-hydroxybenzo(a)pyrene, biomarker of exposure to carcinogenic PAHs, was detected in 13% of exposed workers. Individual excretion profiles showed a cumulative increase in ∑OHPAHs during consecutive working days. A principal component analysis model partially discriminated workers’ exposure during working and nonworking periods showing the impact of grilling activities. Urinary OHPAHs were increased in grill workers during working days.

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Section: Resultsmentioning

confidence: 95%