title: 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 microg/g creatinine) and 1-OHP (4.5 microg/g creatinine) were significantly higher than those of the service staff, which were 5.4 and 2.7 microg/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.
authors.affiliation: Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Room 722, No. 17, Xu-Zhou Road, Taipei, 10020 Taiwan.
authors.forename: Chih-Hong
authors.initials: CH
authors.lastname: Pan
authors.forename: Chang-Chuan
authors.initials: CC
authors.lastname: Chan
authors.forename: Kuen-Yuh
authors.initials: KY
authors.lastname: Wu
mesh_terms: D000328:Adult; D000395:Air Pollutants, Occupational / Q000652:urine*; D016902:Air Pollution, Indoor / Q000009:adverse effects*; D015415:Biomarkers / Q000652:urine; D016009:Chi-Square Distribution; D003296:Cooking; D003849:Deoxyguanosine / Q000031:analogs & derivatives / Q000652:urine*; D005260:Female; D006801:Humans; D016014:Linear Models; D008297:Male; D016273:Occupational Exposure / Q000009:adverse effects*; D009821:Oils; D052638:Particulate Matter / Q000009:adverse effects; D012147:Restaurants; D018709:Statistics, Nonparametric; D011795:Surveys and Questionnaires; D013624:Taiwan
chemical_list: D000395:Air Pollutants, Occupational; D015415:Biomarkers; D009821:Oils; D052638:Particulate Matter; D003849:Deoxyguanosine