Hazard Levels of Cooking Fumes in Republic of Korea Schools

LEE, Iu-Jin; Lee, Sanggil; Choi, Bohwa; Seo, Hoekyeong; CHOI, Ji-Hyung

doi:10.1016/j.shaw.2021.12.702

Cited by 6 publications

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, these 2 factors are not associated with lung cancer development, and values below the threshold were found for acetaldehyde, formaldehyde, acrylamide, benzene, respirable PM, CO, and noise; therefore, it was impossible to determine which of the compounds COFs influenced the lung cancer screening results. Workplace measurements in the cafeterias of 24 South Korean schools showed that while usual concentrations did not constitute a problem, cooking with oil-intensive recipes temporarily increased concentrations of formaldehyde, PAHs, acrolein, PM2.5, and CO. 30 Previous reports have identified short-term, high-dose exposures, which is likely because the compositions and concentrations of COFs can vary depending on the type of oil used, cooking method, cooking temperature, and type of food. 14 Despite the high cost and difficulty of conducting workplace studies, large-scale workplace measurements of cooking workers are required to access short-term exposures and the types and concentrations of COF components based on the type of work, ingredients used, cooking method, and time required.…”

Section: Discussionmentioning

confidence: 99%

Cooking oil fume exposure and Lung-RADS distribution among school cafeteria workers of South Korea

Kim,

Kim

et al. 2024

Ann Occup Environ Med

View full text Add to dashboard Cite

Background Cooking oil fumes (COFs) from cooking with hot oil may contribute to the pathogenesis of lung cancer. Since 2021, occupational lung cancer for individual cafeteria workers has been recognized in South Korea. In this study, we aimed to identify the distribution of lung-imaging reporting and data system (Lung-RADS) among cafeteria workers and to determine factors related to Lung-RADS distribution. Methods We included 203 female participants who underwent low-dose computed tomography (LDCT) screening at a university hospital and examined the following variables: age, smoking status, second-hand smoke, height, weight, and years of service, mask use, cooking time, heat source, and ventilation. We divided all participants into culinary and non-culinary workers. Binomial logistic regression was conducted to determine the risk factors on LDCT of Category ≥ 3, separately for the overall group and the culinary group. Results In this study, Lung-RADS-positive occurred in 17 (8.4%) individuals, all of whom were culinary workers. Binary logistic regression analyses were performed and no variables were found to have a significant impact on Lung-RADS results. In the subgroup analysis, the Lung-RADS-positive, and -negative groups differed only in ventilation. Binary logistic regression showed that the adjusted odds ratio (aOR) of the Lung-RADS-positive group for inappropriate ventilation at the workplace was 14.89 (95% confidence interval [CI]: 3.296–67.231) compared to appropriate ventilation as the reference, and the aOR for electric appliances at home was 4.59 (95% CI: 1.061–19.890) using liquid fuel as the reference. Conclusions The rate of Lung-RADS-positive was significantly higher among culinary workers who performed actual cooking tasks than among nonculinary workers. In addition, appropriate ventilation at the workplace made the LDCT results differ. More research is needed to identify factors that might influence LDCT findings among culinary workers, including those in other occupations.

show abstract

Section: Discussionmentioning

confidence: 99%