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Background and rationales: There are not much researches on the effects of heat exposure, specifically on oxidative DNA damage, among bakery employees.  Physical labor-intensive baking exposes bakers to high temperatures, especially in traditional bakeries with uncovered ovens. An electronic heat measuring device index and serum 8-hydroxy-2-deoxy guanosine(8-OHdG) will be utilized in this study to quantify oxidative DNA damage and heat stress, respectively. The impact of heat exposure on oxidative DNA damage in the Duhok populace has not yet been studied in the literature. This study aimed to measure the impact of heat exposure on serum levels of oxidative DNA damage in bakers who work in high-temperature bakeries. Method: A case control study was carried out among 141 participants, 62 individuals exposed to heat (bakery workers) and 79 individuals unexposed to heat exposure as control group. 8-hydroxy 2-deoxy guanosine (8-OHdG) has been analyzed using Enzyme-Linked Immunosorbent Assay (ELISA). Results: The mean ±SD of 8-OHdG in bakery workers (13.78 ±5.89 ng/ml) were higher than those in healthy control individuals (1.55 ±0.75 ng/ml) with a statistically significantly differences (p<0.0001). Conclusion: High mean levels of 8-OHdG was found in exposed individuals (bakery workers) in comparison with control individuals unexposed to heat, suggesting that high-heat exposures have the risk of causing genetic effects and DNA damage.