Respiratory symptoms in kitchen workers

Svendsen, Kristin; Sjaastad, Ann Kristin; Sivertsen, Ingvill

doi:10.1002/ajim.10197

Cited by 53 publications

(58 citation statements)

References 11 publications

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“…Svendsen et al (16) suggested that in restaurant kitchens there are other aerosols generated from frying vegetables and animal fats that can be harmful to the lungs. Ng et al (11), in a study on 1438 non-professional female cooks, suggested that cooking oil mists, animal fats, and other thermal products of cooking may irritate the mucous membrane when the food is being prepared.…”

Section: Discussionmentioning

confidence: 99%

“…The most frequently studied endpoints in investigations of the health effects of indoor NO 2 are respiratory illness and/or symptoms in children (21)(22)(23), adolescents (24), and adults (11,12,16,25), while others observed no such effects in infants and schoolchildren (6,26), adolescents (27) or adults (28)(29)(30). Some investigators found effects in girls but not in boys (31) and in women but not in men (12).…”

Section: Modelmentioning

confidence: 99%

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Indoor NO2 air pollution and lung function of professional cooks

Arbex

Martins

Pereira

et al. 2007

Braz J Med Biol Res

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Studies of cooking-generated NO 2 effects are rare in occupational epidemiology. In the present study, we evaluated the lung function of professional cooks exposed to NO 2 in hospital kitchens. We performed spirometry in 37 cooks working in four hospital kitchens and estimated the predicted FVC, FEV 1 and FEF , based on age, sex, race, weight, and height, according to Knudson standards. NO 2 measurements were obtained for 4 consecutive days during 4 different periods at 20-day intervals in each kitchen. Measurements were performed inside and outside the kitchens, simultaneously using Palm diffusion tubes. A time/exposure indicator was defined as representative of the cumulative exposure of each cook. No statistically significant effect of NO 2 exposure on FVC was found. Each year of work as a cook corresponded to a decrease in predicted FEV 1 of 2.5% (P = 0.046) for the group as a whole. When smoking status and asthma were included in the analysis the effect of time/exposure decreased about 10% and lost statistical significance. On predicted FEF 25-75 , a decrease of 3.5% (P = 0.035) was observed for the same group and the inclusion of controllers for smoking status and asthma did not affect the effects of time/exposure on pulmonary function parameter. After a 10-year period of work as cooks the participants of the study may present decreases in both predicted FEV 1 and FEF 25-75 that can reach 20 and 30%, respectively. The present study showed small but statistically significant adverse effects of gas stove exposure on the lung function of professional cooks. Correspondence

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Section: Discussionmentioning

confidence: 99%

Section: Modelmentioning

confidence: 99%

Indoor NO2 air pollution and lung function of professional cooks

Arbex

Martins

Pereira

et al. 2007

Braz J Med Biol Res

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“…Keywords: air pollution; oxidative stress; child health; asthma; biomarkers; vital capacity E xisten diversos estudios realizados en animales y humanos sobre los efectos en la salud derivados de la exposición a contaminantes atmosféricos; [1][2][3][4] en ellos se han registrado, principalmente, efectos sobre el aparato respiratorio y la disminución de la función pulmonar, [5][6][7][8][9][10][11] y se ha destacado que la concentración de los contaminantes en la atmosfera, la duración y la frecuencia de la exposición, además de factores como el estilo de vida y las características individuales, influyen en la magnitud de dichos efectos. 12,13 Existen diferentes trabajos que apuntan a que el estrés oxidativo es el principal mecanismo de daño derivado de la exposición a contaminantes atmosféricos, 14 y que se produce por una alteración del equilibrio entre la producción de radicales libres y la capacidad antioxidante.…”

Section: Estrés Oxidativo Función Pulmonar Y Exposición a Contaminanunclassified

Estrés oxidativo, función pulmonar y exposición a contaminantes atmosféricos en escolares mexicanos con y sin asma

et al. 2017

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Objetivo. Evaluar la asociación entre la exposición a contaminantes atmosféricos y marcadores de estrés oxidativo, por un lado, y la función pulmonar, por el otro, en escolares, con y sin asma, de las ciudades de Salamanca y León, en Guanajuato, México. Material y métodos. Se realizaron determinaciones de marcadores de estrés oxidativo y pruebas de función pulmonar en 314 escolares, y se obtuvo información sobre contaminantes atmosféricos (ozono, dióxido de azufre, monóxido de carbono y partículas menores de 2.5 μm y menores de 10 μm) de las estaciones de monitoreo correspondientes. Para evaluar la asociación se corrieron modelos de regresión lineal múltiple. Resultados. Con un día de retraso a la exposición a partículas menores de 10 μm (PM10), se observó un incremento de 0.09 pmol en los dienos conjugados entre niños asmáticos de Salamanca (p<0.05). La exposición a ozono durante el mismo día incrementó la concentración de lipo-hidroperóxidos en 4.38 nmol entre asmáticos de Salamanca, así como en 2.31 nmol por la exposición a PM10 para dos días de retraso (p<0.05). La capacidad vital forzada disminuyó 138 y 203 ml en niños sin asma, respectivamente, por la exposición a monóxido de carbono (p<0.05). Conclusiones. La exposición a contaminantes atmosféricos incrementa el estrés oxidativo y disminuye la función pulmonar en escolares con y sin asma.

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“…Lung cancer odds ratio has been reported to be higher for deep-frying (2.56) than for panfrying (1.47) and stir-frying (1.12) for Chinese nonsmoking women (Yu et al 2006). Frying fumes have also irritating content such as aldehydes, aerosols, and VOCs (Svendsen et al 2003), some of which are mutagenic substances (Sjaastad and Svendsen 2008). PM have been linked to pulmonary, cardiac, renal, and dermal toxic effects (Schwela 2000).…”

Section: Responsible Editor: Constantini Samaramentioning

confidence: 99%

Indoor air quality in a restaurant kitchen using margarine for deep-frying

Sofuoğlu

Toprak

İnal

et al. 2015

Environ Sci Pollut Res

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Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO 2 , particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deepfrying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM 2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM 10 , CO, CO 2 , temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM 10 increased significantly (1.85 to 6.6 folds). The average PM 2.5 concentration of the whole period ranged between 76 and 249 μg/m 3 . Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

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Respiratory symptoms in kitchen workers

Abstract: The results of the study indicate a relationship between working in kitchens and respiratory symptoms.

Cited by 53 publications

References 11 publications

Indoor NO2 air pollution and lung function of professional cooks

Indoor NO2 air pollution and lung function of professional cooks

Estrés oxidativo, función pulmonar y exposición a contaminantes atmosféricos en escolares mexicanos con y sin asma

Indoor air quality in a restaurant kitchen using margarine for deep-frying

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