Cooking Fumes as a Hygienic Problem in the Food and Catering Industries

Vainiotalo, Sinikka; Matveinen, Katri

doi:10.1202/0002-8894(1993)054<0376:cfaahp>2.0.co;2

Cited by 27 publications

(35 citation statements)

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“…There are studies in Shanghai, Taiwan, Hong Kong and other places reporting the significant association of lung cancer in women with expose to cooking oil fume (Zhong et al, 1999;Ko et al, 2000;Yu et al, 2006;Pan et al, 2008). Previous studies have shown that sugar, proteins, fat and amino acids can release some harmful substances, such as particulate matter (PM), polycyclic aromatic hydrocarbons, aromatic amines, nitro-PAHs, and aldehydes under the hightemperature treatment (Vainiotalo et al, 1993;Li et al, 1994;Wu et al, 1998;Chiang et al, 1999;Lund et al, 2006). Laboratory studies have demonstrated that cooking oil fumes condensates can induce DNA damages and oxidative stress in lung epithelial cells (Tung et al, 2001;Wu et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

TP63 Gene Polymorphisms, Cooking Oil Fume Exposure and Risk of Lung Adenocarcinoma in Chinese Non-smoking Females

Yin

Cui²,

Ren³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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-1.01, P=0.059). Our results showed that exposure to cooking oil fumes was associated with increased risk of lung adenocarcinoma in Chinese nonsmoking females (adjusted OR=1.58, 95%CI=1.11-2.25, P=0.011). However, we did not observe a significant interaction of cooking oil fumes and TP63 polymorphisms. Conclusion: TP63 polymorphism might be a genetic susceptibility factor for lung adenocarcinoma in Chinese non-smoking females, but no significant interaction was found with cooking oil fume exposure.

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Section: Discussionmentioning

confidence: 99%

TP63 Gene Polymorphisms, Cooking Oil Fume Exposure and Risk of Lung Adenocarcinoma in Chinese Non-smoking Females

Yin

Cui²,

Ren³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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“…High temperature initiates volatilisation as well as a number of chemical reactions in the food ingredients, generally involving decomposition of lipids and amino acids [139]. The resulting emissions have been found to contain PM [140], volatile organic compounds (VOCs) [141] and other organic compounds, including PAHs [142] and heterocyclic amines [143], some of which are potent mutagens and carcinogens.…”

Section: Cooking Oil Fumes Cooking Emissionsmentioning

confidence: 99%

Indoor air pollution and the lung in low- and medium-income countries

2012

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Over half the world's population, mostly from developing countries, use solid fuel for domestic purposes and are exposed to very high concentrations of harmful air pollutants with potential health effects such as respiratory problems, cardiovascular problems, infant mortality and ocular problems. The evidence also suggests that, although the total percentage of people using solid fuel is decreasing, the absolute number is currently increasing. Exposure to smoke from solid fuel burning increases the risk of chronic obstructive pulmonary disease (COPD) and lung cancer in adults, and acute lower respiratory tract infection/pneumonia in children. Despite the heterogeneity among studies, the association between COPD and exposure to smoke produced by burning different types of solid fuel is consistent. However, there is strong evidence that while coal burning is a risk factor for lung cancer, exposure to other biomass fuel smoke is less so. There is some evidence that reduction of smoke exposure using improved cooking stoves reduces the risk of COPD and, possibly, acute lower respiratory infection in children, so approaches to reduce biomass smoke exposure are likely to result in reductions in the global burden of respiratory disease.

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“…The degradation of sugar, the pyrolysis of proteins and amino acids, and the degradation of fat during the high-temperature treatment of food can generate harmful degradation products (13), such as particulate matter (PM), polycyclic aromatic hydrocarbons (PAH; ref. 2), aromatic amines (9), nitroPAHs (2,5), and aldehydes (13,14). Traditional Chinese cooking includes stir-frying and deep-frying, which generate significant amounts of COFs (15).…”

Section: Introductionmentioning

confidence: 99%

Effects on Chinese Restaurant Workers of Exposure to Cooking Oil Fumes: A Cautionary Note on Urinary 8-Hydroxy-2′-Deoxyguanosine

Pan

Chan

2008

Cancer Epidemiology, Biomarkers &Amp; Prevention

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This study evaluates oxidative DNA damage in workers who are exposed to cooking oil fumes (COFs) in Chinese restaurants. The study participants were 387 nonsmoking Chinese restaurant workers, 202 kitchen staff, and 185 service staff at 23 Chinese restaurants in Taiwan. Airborne particulate matter and particulate polycyclic aromatic hydrocarbon levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2 ¶-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers' 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne particulate matter and polycyclic aromatic hydrocarbons levels in kitchens significantly exceeded those in dining areas. The kitchen staff's geometric mean levels of urinary 8-OHdG (7.9 Mg/g creatinine) and 1-OHP (4.5 Mg/g creatinine) were significantly higher than those of the service staff, which were 5.4 and 2.7 Mg/g creatinine, respectively. Urinary 1-OHP level, work in kitchens, gender, and work hours per day were four significant predictors of urinary 8-OHdG levels after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of Chinese restaurant workers to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers, providing additional evidence of the link between lung cancer in Chinese women and exposure to COFs.

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Cooking Fumes as a Hygienic Problem in the Food and Catering Industries

Cited by 27 publications

References 0 publications

TP63 Gene Polymorphisms, Cooking Oil Fume Exposure and Risk of Lung Adenocarcinoma in Chinese Non-smoking Females

TP63 Gene Polymorphisms, Cooking Oil Fume Exposure and Risk of Lung Adenocarcinoma in Chinese Non-smoking Females

Indoor air pollution and the lung in low- and medium-income countries

Effects on Chinese Restaurant Workers of Exposure to Cooking Oil Fumes: A Cautionary Note on Urinary 8-Hydroxy-2′-Deoxyguanosine

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