The effect of chronic carbon-monoxide exposure on the peak expiratory flow values of grill-kebab chefs.
OBJECTIVE
To determine the effect of chronic carbon-monoxide (CO) exposure on blood carboxy-hemoglobin (COHb) values in grill-kebab chefs, and if there is any subsequent airway obstruction.


METHODS
The study was carried out in Sahinbey Hospital, Medical School of Gaziantep University, Gaziantep, Turkey, between March 2007 and November 2007. Forty male grill-kebab chefs, working in restaurants for at least 3 years, and 48 non-smoker, male healthy volunteers were gathered for this study. The ages, body mass indexes (BMI), blood pressure (BP), COHb, N-terminal pro brain natriuretic peptide (NT-proBNP), and peak expiratory flow (PEF) values of the grill-kebab chefs and controls was measured. Statistical analysis was carried out using the SSPS 13.0 software.


RESULTS
The average age for the study group was 33.0 +/- 9.1, and for the control group was 34.7+/- 6.5 years. The average occupation time for the study group was 16.1+/-7.3 years. The clinical attributes, ages, BMI, BP, and NT-proBNP values of both groups were similar. The COHb (6.5+/-1.5/2.0+/-1.1%) values were higher in grill-kebab chefs compared with the control group. The NT-proBNP values were determined as normal (<60 microg/L) in both groups. A higher decrease in PEF speed (average: 65.1/7.1 L/min) was recorded in the grill-kebab chefs.


CONCLUSIONS
Chronic exposure to CO decreases PEF, with narrowing of the airway in grill-kebab chefs.
Al
Behcet
B
Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. behcetal@gmail.com
Yildirim
Cuma
C
Zengin
Suat
S
Cavdar
Murat
M
Togun
Ismail
I
D000328:Adult; D002248:Carbon Monoxide / Q000633:toxicity*; D016022:Case-Control Studies; D003296:Cooking; D006801:Humans; D008297:Male; D016273:Occupational Exposure; D010366:Peak Expiratory Flow Rate / Q000187:drug effects*
D002248:Carbon Monoxide