Norwegian University of Science and Technology, Department of HSE, Trondheim N-7491, Norway.
Occup Environ Med. 2010 Apr;67(4):228-32. doi: 10.1136/oem.2009.046144. Epub 2010 Feb 17.
Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak.
The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter.
Levels of naphthalene were in the range of 0.15-0.27 microg/m(3) air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 microg/m(3) air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m(3) air. Peak number concentrations of ultrafine particles were in the range of 6.0x10(4)-89.6x10(4) particles/cm(3) air.
Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.
使用煤气或电炉烹饪会产生烟雾，特别是在油炸过程中，这些烟雾中含有一系列有害和潜在致突变的化合物以及高水平的细颗粒物和超细颗粒物。本研究的目的是观察在牛排油炸过程中收集到的厨师呼吸区域中的多环芳烃（PAH）和更高致突变性的醛是否可以在烟雾中检测到。
在类似于西欧餐厅厨房的条件下，在模型厨房中进行油炸。在用电或煤气炉用人造黄油或大豆油作为油炸脂肪进行油炸时，测量了 16 种 EPA 标准的多环芳烃（PAH）和更高醛（反式，反式-2,4-癸二烯醛，2,4-癸二烯醛，反式-反式-2,4-壬二烯醛，反式-2-癸烯醛，顺式-2-癸烯醛，反式-2-十一烯醛，2-十一烯醛）的水平。还测量了<100nm 大小的颗粒（超细）的数浓度以及总颗粒物的质量浓度。
萘的水平在 0.15-0.27μg/m(3)空气中。测得的致突变性醛的水平在不可检测到和 61.80μg/m(3)空气中之间。总气溶胶的暴露水平在 1.6 和 7.2mg/m(3)空气中之间。超细颗粒的峰值数浓度范围在 6.0x10(4)-89.6x10(4)颗粒/cm(3)空气中。
在大多数样品中都检测到了萘和致突变性醛。水平是可变的，似乎取决于油炸过程中涉及的许多因素。然而，根据目前的结果，使用煤气炉而不是电炉进行油炸会增加厨师对烹饪烟雾中某些成分的职业暴露，这可能会对健康造成不利影响。
