|Document ID (ISN)||110214|
|ISSN - Serial title
||1351-0711 - Occupational and Environmental Medicine
|Convention or series no.
||Pan C.H., Chan C.C., Huang Y.L., Wu K.Y.
||Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants
||Nov. 2008, Vol.65, No.11, p.732-735. 27 ref.
||This study assessed the exposure of restaurant workers to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. Two hundred and eighty eight male restaurant workers (171 kitchen and 117 service staff) of 19 restaurants in Taiwan participated in this study. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate COF exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Data were subjected to multiple regression analyses. Findings show that exposure to PAHs and oxidative stress was significantly higher in kitchen staff than in dining room service staff. Implications of these findings are discussed.
||restaurants; Taiwan (China); oil mist; determination in urine; cooking; 1-hydroxypyrene; malonaldehyde
||aromatic hydrocarbons; polycyclic hydrocarbons; high-pressure liquid chromatography; statistical evaluation; exposure evaluation
||D - Periodical articles
|Country / State or Province||Taiwan (China)|
||Commerce, services, offices
|Broad subject area(s)
||Hotels and restaurants