Department of Toxicology, School of Public Health, Guangxi Medical University, Nanning 530021, China.
Department of Psychology, School of Public Health, Guangxi Medical University, Nanning 530021, China.
Environ Pollut. 2017 Aug;227:543-551. doi: 10.1016/j.envpol.2017.05.018. Epub 2017 May 11.
Poor sleep quality is an important symptom of many medical or psychiatric disorders. However, the impact of cooking oil fumes (COFs) on sleep quality has not been studied. This population-based cross-sectional study was conducted to examine the association between COFs of Chinese household cooking and sleep quality. Individual sleep quality assessment was completed in 2197 participants with an average age of 37.52 years, through Pittsburgh Sleep Quality Index (PSQI). Information about their cooking practice were also collected by self-reported questionnaire. As an internal biomarker of COFs, urinary 1-hydroxypyrene (1-HOP) (n = 562) was further measured using high-performance liquid chromatography. Binary logistic regression models were performed to evaluate the association between exposure to COFs and individual sleep quality. We found that, subjective poor kitchen ventilation, preheating oil to smoking, and cooking for over 30 minutes were positively associated with overall poor sleep quality (global PSQI score >5) [odds ratio (OR) = 1.75, 95% confidence interval (CI) = 1.43-2.16; 1.25, (1.03-1.52); 1.42, (1.15-1.76), respectively]. After adjusting for potential confounders, subjective poor kitchen ventilation still tend to increase the risk of long sleep latency, sleep disturbances, and daytime dysfunction [OR = 1.37, 95% CI = 1.09-1.73; 1.91, (1.39-2.61); 1.54, (1.23-1.93), respectively]. Similar results were observed in participants who preheated oil to smoking [OR = 1.36, 95% CI = 1.08-1.72; 1.55, (1.14-2.14); 1.25, (1.02-1.55), respectively] and cooked for over 30 minutes [OR = 1.34, 95% CI = 1.05-1.72; 1.46, (1.03-2.06); 1.36, (1.08-1.72), respectively]. Furthermore, high urinary 1-HOP level was also positively associated with overall poor sleep quality (OR = 2.30, 95% CI = 1.31-4.05). The results indicated that exposure to COFs from Chinese household cooking may be a risk factor for poor sleep quality among middle-aged Chinese population.
睡眠质量差是许多医学或精神障碍的重要症状。然而，食用油烟雾（COFs）对睡眠质量的影响尚未得到研究。本基于人群的横断面研究旨在探讨中国家庭烹饪 COFs 与睡眠质量之间的关系。通过匹兹堡睡眠质量指数（PSQI）对 2197 名平均年龄为 37.52 岁的参与者进行个体睡眠质量评估。还通过自我报告问卷收集了有关他们烹饪习惯的信息。尿液 1-羟基芘（1-HOP）（n=562）作为 COFs 的内生物标志物，进一步使用高效液相色谱法进行测量。采用二元逻辑回归模型评估 COFs 暴露与个体睡眠质量之间的关联。我们发现，主观厨房通风不良、油预热至冒烟和烹饪时间超过 30 分钟与整体睡眠质量差（整体 PSQI 评分>5）呈正相关[比值比（OR）=1.75，95%置信区间（CI）=1.43-2.16；1.25，（1.03-1.52）；1.42，（1.15-1.76），分别]。在调整潜在混杂因素后，主观厨房通风不良仍倾向于增加长睡眠潜伏期、睡眠障碍和日间功能障碍的风险[OR=1.37，95%CI=1.09-1.73；1.91，（1.39-2.61）；1.54，（1.23-1.93），分别]。在预热油至冒烟的参与者中也观察到类似的结果[OR=1.36，95%CI=1.08-1.72；1.55，（1.14-2.14）；1.25，（1.02-1.55），分别]和烹饪时间超过 30 分钟[OR=1.34，95%CI=1.05-1.72；1.46，（1.03-2.06）；1.36，（1.08-1.72），分别]。此外，高尿 1-HOP 水平也与整体睡眠质量差呈正相关（OR=2.30，95%CI=1.31-4.05）。结果表明，中国家庭烹饪中 COFs 的暴露可能是中国中年人群睡眠质量差的一个危险因素。
