[Analysis of polynuclear aromatic hydrocarbons in kitchen and determination of urinary 1-hydroxypyrene of cooks].

Polynuclear aromatic hydrocarbons in the air of kitchen were determined using HPLC coupled with a fluorescence detector during the period of frying and cooking. About 40% of the benzo(a)pyrene were in the air and most of the benzo(a)pyrene were gathered on the smaller particles (less than 10 microns). Urinary 1-hydroxypyrene from 21 cooks was determined, its mean value was 0.627 mumol/mol creatinine, comparing with the control mean of 0.260 mumol/mol creatinine t test, showed that difference is statistically significant.