Neghab Masoud, Delikhoon Mahdieh, Norouzian Baghani Abbas, Hassanzadeh Jafar
Research Center for Health Sciences, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran.
Student's Research Committee, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran.
Int J Occup Environ Med. 2017 Oct;8(4):207-216. doi: 10.15171/ijoem.2017.1100.
Being exposed to cooking fumes, kitchen workers are occupationally at risk of multiple respiratory hazards. No conclusive evidence exists as to whether occupational exposure to these fumes is associated with acute and chronic pulmonary effects and symptoms of respiratory diseases.
To quantify the exposure levels and evaluate possible chronic and acute pulmonary effects associated with exposure to cooking fumes.
In this cross-sectional study, 60 kitchen workers exposed to cooking fumes and 60 unexposed employees were investigated. The prevalence of respiratory symptoms among these groups was determined through completion of a standard questionnaire. Pulmonary function parameters were also measured before and after participants' work shift. Moreover, air samples were collected and analyzed to quantify their aldehyde, particle, and volatile organic contents.
The mean airborne concentrations of formaldehyde, acetaldehyde, and acrolein was 0.45 (SD 0.41), 0.13 (0.1), and 1.56 (0.41) mg/m, respectively. The mean atmospheric concentrations of PM, PM, PM, PM, and total volatile organic compounds (TVOCs) was 3.31 (2.6), 12.21 (5.9), 44.16 (16.6), 57 (21.55) μg/m, and 1.31 (1.11) mg/m, respectively. All respiratory symptoms were significantly (p<0.05) more prevalent in exposed group. No significant difference was noted between the pre-shift mean of spirometry parameters of exposed and unexposed group. However, exposed workers showed cross-shift decrease in most spirometry parameters, significantly lower than the pre-shift values and those of the comparison group.
Exposure to cooking fumes is associated with a significant increase in the prevalence of respiratory symptoms as well as acute reversible decrease in lung functional capacity.
厨房工作人员暴露于烹饪油烟中，职业上面临多种呼吸道危害风险。关于职业性接触这些油烟是否与急性和慢性肺部影响以及呼吸道疾病症状相关，尚无确凿证据。
量化接触水平，并评估与接触烹饪油烟相关的可能的慢性和急性肺部影响。
在这项横断面研究中，对60名接触烹饪油烟的厨房工作人员和60名未接触的员工进行了调查。通过填写标准问卷确定这些组中呼吸道症状的患病率。还在参与者轮班前和轮班后测量了肺功能参数。此外，收集并分析空气样本以量化其醛、颗粒物和挥发性有机成分含量。
甲醛、乙醛和丙烯醛的平均空气浓度分别为0.45（标准差0.41）、0.13（0.1）和1.56（0.41）mg/m³。PM₁₀、PM₂.₅、PM₁、PM₀.₁和总挥发性有机化合物（TVOCs）的平均大气浓度分别为3.31（2.6）、12.21（5.9）、44.16（16.6）、57（21.55）μg/m³和1.31（1.11）mg/m³。所有呼吸道症状在接触组中的患病率均显著更高（p<0.05）。接触组和未接触组轮班前肺活量测定参数的平均值之间未发现显著差异。然而，接触组工人在大多数肺活量测定参数上出现了轮班间下降，显著低于轮班前值和对照组的值。
接触烹饪油烟与呼吸道症状患病率显著增加以及肺功能急性可逆性下降有关。
