Ke Yuebin, Huang Lihua, Xia Junjie, Xu Xinyun, Liu Honghe, Li Y Robert
Key Laboratory of Genetics and Molecular Medicine of Shenzhen, Shenzhen Center for Disease Control and Prevention, Shenzhen 518055, China.
Key Laboratory of Genetics and Molecular Medicine of Shenzhen, Shenzhen Center for Disease Control and Prevention, Shenzhen 518055, China.
Toxicol Lett. 2016 Jul 25;255:36-42. doi: 10.1016/j.toxlet.2016.05.017. Epub 2016 May 18.
To evaluate how exposure to deep-frying oils, repeated frying oil (RFO) and restaurant waste oil (RWO) affects emission of polycyclic aromatic hydrocarbons (PAHs) and oxidative stress in male restaurant workers.
The study participants included 236 male restaurant workers in 12 restaurants in Shenzhen. Airborne particulate PAHs were measured over 12h on each of two consecutive work days. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate cooking oil fumes (COF) exposure, and urinary malondialdehyde (MDA) and 8-hydroxy-2'-deoxyguanosine (8-OHdG) were adopted as oxidative stress markers.
The production and emission rates of ultrafine particles (UFPs) and PM2.5 were higher in the exposed groups than in the control group. The concentrations of summed PAHs were in the order of RFO-frying group>RWO-frying group>deep-frying group>unexposed control group. Urinary 1-OHP was found to be a significant predictor of elevated urinary MDA and 8-OHdG concentrations (all, P<0.05). UFPs were a significant predictor of elevated urinary 8-OHdG for restaurant workers (P<0.05). The RFO- and RWO-frying groups had higher mean urinary concentrations of 1-OHP, MDA and 8-OHdG than the control group (P<0.05). RFO exposure was found to be a significant risk factor for elevated urinary 8-OHdG and RWO exposure was found to be a significant risk factor for elevated urinary MDA (both, P<0.001).
Concentrations of urinary 1-OHP, MDA and 8-OHdG reflect occupational exposure to PAHs from COFs and oxidative stress in restaurants workers. Exposure to RFO may cause increased oxidative DNA damage, and exposure to RWO might cause increased lipid peroxidation.
评估接触煎炸油、反复使用的煎炸油（RFO）和餐饮废油（RWO）如何影响男性餐饮工作者多环芳烃（PAHs）的排放及氧化应激。
研究参与者包括深圳12家餐厅的236名男性餐饮工作者。在连续两个工作日的每一天，对空气中的颗粒态PAHs进行12小时的测量。尿中1-羟基芘（1-OHP）的测量用于指示烹饪油烟（COF）暴露情况，尿中丙二醛（MDA）和8-羟基-2'-脱氧鸟苷（8-OHdG）被用作氧化应激标志物。
暴露组中超细颗粒物（UFPs）和PM2.5的产生及排放率高于对照组。总PAHs浓度顺序为：RFO煎炸组>RWO煎炸组>深度煎炸组>未暴露对照组。尿中1-OHP被发现是尿中MDA和8-OHdG浓度升高的显著预测指标（均P<0.05）。UFPs是餐饮工作者尿中8-OHdG升高的显著预测指标（P<0.05）。RFO和RWO煎炸组尿中1-OHP、MDA和8-OHdG平均浓度高于对照组（P<0.05）。发现RFO暴露是尿中8-OHdG升高的显著危险因素，RWO暴露是尿中MDA升高的显著危险因素（均P<0.001）。
尿中1-OHP、MDA和8-OHdG浓度反映了餐饮工作者职业性接触来自COFs的PAHs及氧化应激情况。接触RFO可能导致氧化性DNA损伤增加，接触RWO可能导致脂质过氧化增加。
