在用人造黄油、菜籽油、橄榄油或大豆油煎牛排过程中接触诱变醛和颗粒物。
Exposure to mutagenic aldehydes and particulate matter during panfrying of beefsteak with margarine, rapeseed oil, olive oil or soybean oil.
作者信息
Sjaastad Ann Kristin, Svendsen Kristin
机构信息
Department of Health, Safety and Environment, Norwegian University of Science and Technology, N-7491 Trondheim, Norway.
出版信息
Ann Occup Hyg. 2008 Nov;52(8):739-45. doi: 10.1093/annhyg/men060. Epub 2008 Oct 31.
OBJECTIVES
The aim of the study was to see if a cook could be exposed to mutagenic aldehydes in fumes from frying of beefsteak using margarine, rapeseed oil, soybean oil or virgin olive oil as frying fat. In addition, levels of particle exposure were measured to make the results comparable to other studies.
METHODS
The levels of higher aldehydes and total particles were measured in the breathing zone of the cook during the panfrying of beefsteak with the four different frying fats. In addition, the number of particles in the size intervals 0.3-0.5, 0.5-0.7 and 0.7-1.0 microm in the kitchen was registered.
RESULTS
Measured levels of mutagenic aldehydes were between non-detectable and 25.33 microg m(-3) air. The exposure level of total aerosol was between 1.0 and 11.6 mg m(-3).
CONCLUSIONS
Higher aldehydes were detected in all samples from this study, and mutagenic aldehydes were detected in most of the samples. Frying with margarine gave statistically significantly higher levels of mutagenic aldehydes and particles in all three size fractions than frying with the three different kinds of oil.
目的
本研究旨在探究使用人造黄油、菜籽油、大豆油或初榨橄榄油煎牛排时，厨师是否会暴露于油烟中的诱变醛类物质。此外，还测量了颗粒物暴露水平，以使结果能与其他研究进行比较。
方法
在使用四种不同煎炸油煎牛排的过程中，测量厨师呼吸区域内高级醛类物质和总颗粒物的水平。此外，还记录了厨房中粒径范围为0.3 - 0.5微米、0.5 - 0.7微米和0.7 - 1.0微米的颗粒物数量。
结果
测得的诱变醛类物质水平在未检出至25.33微克/立方米空气之间。总气溶胶暴露水平在1.0至11.6毫克/立方米之间。
结论
本研究所有样本均检测到高级醛类物质，大多数样本检测到诱变醛类物质。使用人造黄油煎炸时，在所有三个粒径范围内，诱变醛类物质和颗粒物的水平在统计学上显著高于使用三种不同油类煎炸时的水平。
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