Pan Chih-Hong, Chan Chang-Chuan, Wu Kuen-Yuh
Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Room 722, No. 17, Xu-Zhou Road, Taipei, 10020 Taiwan.
Cancer Epidemiol Biomarkers Prev. 2008 Dec;17(12):3351-7. doi: 10.1158/1055-9965.EPI-08-0075.
This study evaluates oxidative DNA damage in workers who are exposed to cooking oil fumes (COFs) in Chinese restaurants. The study participants were 387 nonsmoking Chinese restaurant workers, 202 kitchen staff, and 185 service staff at 23 Chinese restaurants in Taiwan. Airborne particulate matter and particulate polycyclic aromatic hydrocarbon levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers' 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne particulate matter and polycyclic aromatic hydrocarbons levels in kitchens significantly exceeded those in dining areas. The kitchen staff's geometric mean levels of urinary 8-OHdG (7.9 microg/g creatinine) and 1-OHP (4.5 microg/g creatinine) were significantly higher than those of the service staff, which were 5.4 and 2.7 microg/g creatinine, respectively. Urinary 1-OHP level, work in kitchens, gender, and work hours per day were four significant predictors of urinary 8-OHdG levels after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of Chinese restaurant workers to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers, providing additional evidence of the link between lung cancer in Chinese women and exposure to COFs.
本研究评估了中国餐馆中接触烹饪油烟（COF）的工人的氧化性DNA损伤情况。研究参与者为台湾23家中餐馆的387名不吸烟的中国餐馆工人，其中202名为厨房工作人员，185名为服务人员。对厨房和用餐区域的空气中颗粒物和颗粒态多环芳烃水平进行了监测。尿中1-羟基芘（1-OHP）被用作接触COF的内剂量指标，尿中8-羟基-2'-脱氧鸟苷（8-OHdG）被用作氧化性DNA损伤标志物。使用线性混合效应模型估计工人的8-OHdG和1-OHP水平之间的关系。厨房中的空气中颗粒物和多环芳烃水平显著超过用餐区域。厨房工作人员尿中8-OHdG的几何平均水平（7.9微克/克肌酐）和1-OHP的几何平均水平（4.5微克/克肌酐）显著高于服务人员，服务人员的这两个指标分别为5.4微克/克肌酐和2.7微克/克肌酐。在对协变量进行调整后，尿中1-OHP水平、在厨房工作、性别以及每天的工作时长是尿中8-OHdG水平的四个显著预测因素。氧化性DNA损伤与中国餐馆工人接触COF有关。女性餐馆工人对COF的氧化应激反应比男性餐馆工人更强，这为中国女性肺癌与接触COF之间的关联提供了更多证据。
