Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services

Navruz Varlı S., Bilici S., Ari A., Erturk-Ari P., İlhan M. N., Gaga E. O.

INDOOR AIR, cilt.32, sa.8, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1111/ina.13093
  • Dergi Adı: INDOOR AIR
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, EMBASE, Environment Index, MEDLINE, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: cooking emissions, cooking fumes, exposure markers, indoor air quality, kitchen staff, occupational exposure, POLYCYCLIC AROMATIC-HYDROCARBONS, RISK-ASSESSMENT, OIL FUMES, ALDEHYDE EMISSIONS, PARTICULATE MATTER, AIR-POLLUTION, LUNG-CANCER, DNA-DAMAGE, CHINESE, INDOOR
  • Gazi Üniversitesi Adresli: Evet

Özet

This study was conducted to determine the exposure and health risk to cooking fumes of a total of 88 volunteer kitchen staff aged between 18 and 65 years working in five different kitchens in Ankara. Gas- and particle-phase polycyclic aromatic hydrocarbons (PAHs), and volatile organic compound (VOCs) concentrations were evaluated in the indoor air of 5 kitchens. Serum malondialdehyde (MDA) and superoxide dismutase (SOD) levels were analyzed to determine the oxidative damage as a result of the exposure to cooking fumes among the cooks and waiters. Significant positive relationships were found between serum MDA levels of the hot kitchen workers and indoor chrysene (Chr), indeno(1,2,3-c,d)pyrene (Ind), and total VOC levels. Although the carcinogenic risks estimated for the exposed population were between the acceptable/tolerable levels, the hazard quotient (HQ) estimated for the exposure to indoor benzene exceeded the safe level. The results of the study revealed that exposure to organic pollutants in indoor air may be a risk factor for the development of oxidative stress, especially in hot kitchen workers. The importance of efficient ventilation in the kitchen has been pointed out to reduce health risks caused by cooking fumes.