Exposure to Mutagenic Aldehydes and Particulate Matter During Panfrying of Beefsteak with Margarine, Rapeseed Oil, Olive Oil or Soybean Oil

Sjaastad, Ann Kristin; Svendsen, Kristin

doi:10.1093/annhyg/men060

Cited by 25 publications

(13 citation statements)

References 34 publications

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“…The fact that data was collected at the end of the observation period with a mailed questionnaire can, however, have introduced information bias, in particular when inquiring about complaints and consequences simultaneously [31]. As cooking fumes contain known airway irritants [14][15][16][17][18], the low rate of respiratory complaints as a reason for quitting was unexpected. We have previously shown that cooks have an increased prevalence of both dyspnea and other respiratory symptoms [4].…”

Section: Discussionmentioning

confidence: 99%

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Work environment factors and work sustainability in Norwegian cooks

Svedahl¹,

Svendsen²,

Romundstad³

et al. 2015

Int J Occup Med Environ Health

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Objectives: Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. Material and Methods: A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks who had qualified from 1988 onwards. Of these, 894 responded. Time at work was analyzed with Kaplan-Meier plots and possible determinants for quitting work as a cook was analyzed with Cox regression. Results: The median time at work was 16.6 years. There were differences in sustainability between types of kitchens for both sexes (p = 0.00). The median time in the profession was 9.2 years for the cooks in restaurants, while the cooks in institutions and canteens showed a substantially higher sustainability with 75.4% still at work after 10 years, and 57% still at work after 20 years in the profession. Of those still at work as a cook, 91.4% reported a good or very good contentment, and the 67.4% who expected to stay in the profession the next 5 years frequently answered that excitement of cooking, the social working environment, and the creative features of cooking were reasons to continue. Musculoskeletal complaints were the most common health-related reason for leaving work as a cook, while working hours was the most common non-health-related reason. Conclusions: There are significant differences in work sustainability between the cooks in the different types of kitchens. The identified determinants for length of time in the occupation can be used for preventive purposes.

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Section: Discussionmentioning

confidence: 99%

“…Work sustainability was analysed with Kaplan-Meier survival analysis in relation to type of education, last or present place of work and type of kitchen with the longest held job. Differences between aldehydes [14][15][16][17][18]. Such exposures may be associated with rhinitis, respiratory disorders, and impaired lung function [19,20].…”

Section: Introductionmentioning

confidence: 99%

Work environment factors and work sustainability in Norwegian cooks

Svedahl¹,

Svendsen²,

Romundstad³

et al. 2015

Int J Occup Med Environ Health

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“…India has the highest mortality rate due to indoor and outdoor air pollution sources [6]. Indoor cooking at high temperatures (>300 °C) in a kitchen can generate different types of PM and toxicants including aldehydes, PAHs, heterocyclic amines, aromatic amines, and alkanoic acids [2, 7]. These indoor aerosols also contains fatty acids, short-chain aldehydes, higher aldehydes, and fine and ultrafine particles (UFP) and pose risks for cooks in commercial kitchens [2].…”

Section: Introductionmentioning

confidence: 99%

Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study

et al. 2017

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BackgroundThe present study is an attempt to explore the association between kitchen indoor air pollutants and physiological profiles in kitchen workers with microalbuminuria (MAU) in north India (Lucknow) and south India (Coimbatore).MethodsThe subjects comprised 145 control subjects, 233 kitchen workers from north India and 186 kitchen workers from south India. Information related to the personal and occupational history and health of the subjects at both locations were collected using a custom-made questionnaire. Worker lung function was measured using a spirometer. Blood pressure was monitored using a sphygmomanometer. Urinary MAU was measured using a urine analyzer. Indoor air monitoring in kitchens for particulate matter (PM), total volatile organic compounds (TVOC), carbon dioxide (CO2) and carbon monoxide (CO) was conducted using indoor air quality monitors. The size and shape of PM in indoor air was assessed using a scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy was used to detect organic or inorganic compounds in the air samples.ResultsParticulate matter concentrations (PM2.5 and PM1) were significantly higher in both north and south Indian kitchens than in non-kitchen areas. The concentrations of TVOC, CO and CO2 were higher in the kitchens of north and south India than in the control locations (non-kitchen areas). Coarse, fine and ultrafine particles and several elements were also detected in kitchens in both locations by SEM and elemental analysis. The FTIR spectra of kitchen indoor air at both locations show the presence of organic chemicals. Significant declines in systolic blood pressure and lung function were observed in the kitchen workers with MAU at both locations compared to those of the control subjects. A higher prevalence of obstruction cases with MAU was observed among the workers in the southern region than in the controls (p < 0.01).ConclusionsKitchen workers in south India have lower lung capacities and a greater risk of obstructive and restrictive abnormalities than their north Indian counterparts. The study showed that occupational exposure to multiple kitchen indoor air pollutants (ultrafine particles, PM2.5, PM1, TVOC, CO, CO2) and FTIR-derived compounds can be associated with a decline in lung function (restrictive and obstructive patterns) in kitchen workers with microalbuminuria. Further studies in different geographical locations in India among kitchen workers on a wider scale are required to validate the present findings.

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“…Cooks and other kitchen workers are exposed to air pollution generated while cooking and frying, such as aerosol oil droplets, combustion products (including fine and ultrafine particles), and organic gaseous pollutants (1)(2)(3). The levels and the chemical composition of cooking emissions vary depending on the cooking oil used, the temperature, the kind of food cooked, and the cooking method (3)(4)(5).…”

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confidence: 99%