Svedahl Sindre Rabben, Svendsen Kristin, Tufvesson Ellen, Romundstad Pål R, Sjaastad Ann Kristin, Qvenild Torgunn, Hilt Bjørn
Department of Occupational Medicine, Department of Public Health and General Practice, Norwegian University of Science and Technology, 7034 Trondheim, Norway.
Ann Occup Hyg. 2013 Mar;57(2):230-9. doi: 10.1093/annhyg/mes069. Epub 2012 Nov 23.
Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers.
Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4 h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24 h and inflammatory markers were measured from all samples.
There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28 mg ml(-1) on the morning after exposure to cooking fumes compared with the levels the morning before (P-value = 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1β in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethane--from 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P = 0.013)--and IL-1β--from 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml(-1) immediately after (P = 0.024).
In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes.
烹饪油烟含有醛类、链烷酸、多环芳烃和杂环化合物。吸入烹饪油烟有对健康产生有害影响的风险。本研究的目的是观察吸入烹饪油烟是否会改变支气管黏膜中炎症反应的表达及其随后在血液生物标志物中的全身炎症反应。
24名健康志愿者分两次在模拟厨房中停留2或4小时。第一次仅暴露于正常空气中，第二次暴露于可控水平的烹饪油烟中。每次，在24小时内采集血液、呼出气体和呼出气冷凝物（EBC）样本三次，并测量所有样本中的炎症标志物。
与暴露于烹饪油烟前一天上午的水平相比，暴露于烹饪油烟后的第二天上午，血液中D-二聚体的浓度从0.27增加到0.28mg/ml（P值=0.004）。暴露于烹饪油烟后，血液中白细胞介素（IL）-6、呼出气体中的乙烷和EBC中的IL-1β也有增加的趋势。在对12名受试者的亚分析中，乙烷水平也有所增加——从暴露于烹饪油烟前一天上午的2.83十亿分率（ppb）增加到暴露后第二天上午的3.53ppb（P = 0.013）——以及IL-1β——从暴露于烹饪油烟前一天上午的1.04增加到暴露后立即的1.39pg/ml（P = 0.024）。
在我们的实验环境中，短期暴露于中等浓度的烹饪油烟后，我们仅发现呼出气体和血液中炎症标志物水平有微小变化。
