Effects on Chinese Restaurant Workers of Exposure to Cooking Oil Fumes: A Cautionary Note on Urinary 8-Hydroxy-2′-Deoxyguanosine

Abstract

This study evaluates oxidative DNA damage in workers who are exposed to cooking oil fumes (COFs) in Chinese restaurants. The study participants were 387 nonsmoking Chinese restaurant workers, 202 kitchen staff, and 185 service staff at 23 Chinese restaurants in Taiwan. Airborne particulate matter and particulate polycyclic aromatic hydrocarbon levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2 ¶-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers' 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne particulate matter and polycyclic aromatic hydrocarbons levels in kitchens significantly exceeded those in dining areas. The kitchen staff's geometric mean levels of urinary 8-OHdG (7.9 Mg/g creatinine) and 1-OHP (4.5 Mg/g creatinine) were significantly higher than those of the service staff, which were 5.4 and 2.7 Mg/g creatinine, respectively. Urinary 1-OHP level, work in kitchens, gender, and work hours per day were four significant predictors of urinary 8-OHdG levels after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of Chinese restaurant workers to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers, providing additional evidence of the link between lung cancer in Chinese women and exposure to COFs.

TP63 Gene Polymorphisms, Cooking Oil Fume Exposure and Risk of Lung Adenocarcinoma in Chinese Non-smoking Females

“…Our results showed that nonsmoking female lung adenocarcinoma was closely related to cooking oil fumes exposure. There are studies in Shanghai, Taiwan, Hong Kong and other places reporting the significant association of lung cancer in women with expose to cooking oil fume (Zhong et al, 1999;Ko et al, 2000;Yu et al, 2006;Pan et al, 2008). Previous studies have shown that sugar, proteins, fat and amino acids can release some harmful substances, such as particulate matter (PM), polycyclic aromatic hydrocarbons, aromatic amines, nitro-PAHs, and aldehydes under the hightemperature treatment (Vainiotalo et al, 1993;Li et al, 1994;Wu et al, 1998;Chiang et al, 1999;Lund et al, 2006).…”

Occupational Cooking and Risk of Uveal Melanoma: a Meta-analysis

“…During the cooking, workers may expose to many cooking fumes, high radiation from microwaves, strong light from incandescent ovens, and infrared radiation (Yenugadhati et al, 2009;Santibanez et al, 2012). Cooking fumes are produced and released into the environment when food is fried or grilled using cooking oil at high temperatures (Pan et al, 2008;Santibanez et al, 2012). The degradation of sugar, the pyrolysis of proteins and amino acids, and the degradation of fat during the high-temperature treatment of food can generate harmful degradation products, such as particulate matter (PM), polycyclic aromatic hydrocarbons (PAH), aromatic amines, and aldehydes (Pan et al, 2008;Santibanez et al, 2012).…”

“…Cooking fumes are produced and released into the environment when food is fried or grilled using cooking oil at high temperatures (Pan et al, 2008;Santibanez et al, 2012). The degradation of sugar, the pyrolysis of proteins and amino acids, and the degradation of fat during the high-temperature treatment of food can generate harmful degradation products, such as particulate matter (PM), polycyclic aromatic hydrocarbons (PAH), aromatic amines, and aldehydes (Pan et al, 2008;Santibanez et al, 2012). Those subjects may cause the reactive oxygen species in human body, and may further cause oxidative damage to nucleic acids, proteins, and lipids.…”

“…Those subjects may cause the reactive oxygen species in human body, and may further cause oxidative damage to nucleic acids, proteins, and lipids. Such damage has been suggested to be associated with aging, cancer, and other degenerative diseases (Pan et al, 2008;Schmidt-Pokrzywniak et al, 2010). Thus, Oxidative stress caused by cooking fumes may be implicated in the development of uveal melanoma (Pan et al, 2008;Schmidt-Pokrzywniak et al, 2010).…”

Cooking Fumes and Relative Diseases

“…CFs at least contained 200 kinds of compounds, which could be divided into aldehydes, heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), fat aerosols and particulate matters (PM) [6,7,[18][19][20]. Shields et al [21] investigated the effects of various appliances such as ovens, broilers and griddles on the production and composition of CFs.…”