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

Vainiotalo, Sinikka; Matveinen, Katri

doi:10.1080/15298669391354838

Cited by 79 publications

(21 citation statements)

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“…Processed food (through smoking; 19) and cooked food (charcoal cooked; 20) also contribute substantially to the intake of PAHs. The type of cooking, cooking temperature, time, amounts of fat, and oil influence the formation of PAHs (21-22). Grilled vegetables contain high PAH concentrations due to pyrolysis of organic matter at high temperatures (23).…”

Section: Dietary Intakementioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective

Diggs

Huderson

Harris

et al. 2011

Journal of Environmental Science and Health, Part C

241

107

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Cancers of the colon are most common in the Western world. In majority of these cases, there is no familial history and sporadic gene damage seems to play an important role in the development of tumors in the colon. Studies have shown that environmental factors, especially diet, play an important role in susceptibility to GI tract cancers. Consequently, environmental chemicals that contaminate food or diet during its preparation becomes important in the development of GI cancers. Polycyclic aromatic hydrocarbons (PAHs) are one such family of ubiquitous environmental toxicants. These pollutants enter the human body through consumption of contaminated food, drinking water, inhalation of cigarette smoke, automobile exhausts, and contaminated air from occupational settings. Among these pathways, dietary intake of PAHs constitutes a major source of exposure in humans. Although many reviews and books on PAHs and their ability to cause toxicity and breast or lung cancer have been published, aspects on contribution of diet, smoking and other factors towards development of digestive tract cancers and strategies to assess risk from exposure to PAHs have received much less attention. This review, therefore, focuses on dietary intake of PAHs in humans, animal models, and cell cultures used for GI cancer studies along with epidemiological findings. Bioavailability and biotransformation processes, which influence the disposition of PAHs in body and the underlying causative mechanisms of GI cancers, are also discussed. The existing data gaps and scope for future studies is also emphasized. This information is expected to stimulate research on mechanisms of sporadic GI cancers caused by exposure to environmental carcinogens.

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Section: Dietary Intakementioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective

Diggs

Huderson

Harris

et al. 2011

Journal of Environmental Science and Health, Part C

241

107

View full text Add to dashboard Cite

show abstract

“…However, because non-occupational factors and other potentially carcinogenic occupational exposures were not investigated, it was not possible to determine the role of oncogenic poultry viruses. The other potentially carcinogenic exposures that occur in poultry plants include: (1) fumes containing polycyclic aromatic hydrocarbons (PAH), benzene and phthalates that are emitted from the wrapping machine17–19; (2) PAH emitted from the smokehouse during the smoking of poultry20; (3) heterocyclic amines emitted during the frying or cooking of poultry21 22; and (4) nitrosamines formed during the curing of poultry 22–24. A nested case–control design would be appropriate for such investigations.…”

Section: Introductionmentioning

confidence: 99%

A case–cohort study of lung cancer in poultry and control workers: occupational findings

et al. 2011

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These results may have important public health implications, since the general population is also exposed to these viruses. Elevated risks were observed for non-poultry-related occupational exposures such as working in a stockyard, working in a chemical plant, use of chemicals to kill moulds, and working in plants where plastic products were manufactured. These preliminary findings indicate that full scale epidemiological studies of adequate statistical power are needed to examine the role of occupational exposures in cancer occurrence in poultry workers.

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“…The degradation of sugar and fat, and the pyrolysis of proteins and amino acids during high temperature treatment of food can produce harmful degraded materials1 such as polycyclic aromatic hydrocarbons (PAHs),2 aromatic amines,3 nitro-polycyclic aromatic hydrocarbons,4 benzene5 and aldehydes 6 7. Traditional Chinese cooking makes frequent use of stir frying and deep frying which generate significant amounts of COFs 8…”

mentioning

confidence: 99%

Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants

Chan

Huang

et al. 2008

Occup Environ Med

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Objectives:To assess internal dose and oxidative stress in male restaurant workers exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants.Methods:The study participants included 288 male restaurant workers (171 kitchen and 117 service staff) in Chinese restaurants in Taiwan. Airborne particulate PAHs were measured over 12 h on each of two consecutive work days and then identified using high performance liquid chromatography. Urinary 1-hydroxypyrene (1-OHP) measurements were used to indicate COF exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Multiple regression models were used to assess the relationship between MDA and 1-OHP levels after adjusting for key personal covariates.Results:Summed particulate PAH levels in kitchens (median 23.9 ng/m3) were significantly higher than those in dining areas (median 4.9 ng/m3). For non-smoking kitchen staff, mean MDA and 1-OHP levels were 344.2 (SD 243.7) and 6.0 (SD 8.0) μmol/mol creatinine, respectively. These levels were significantly higher than those for non-smoking service staff, which were 244.2 (SD 164.4) and 2.4 (SD 4.3) μmol/mol creatinine, respectively. Urinary 1-OHP levels were significantly associated with work in kitchens (p<0.05). Furthermore, urinary MDA levels were significantly associated with urinary 1-OHP levels (p<0.001) and working hours per day (p<0.05).Conclusions:These findings indicate that urinary 1-OHP and MDA levels reflect occupational exposure to PAHs from COFs and oxidative stress in workers in Chinese restaurants.

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

Cited by 79 publications

References 0 publications

Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective

Polycyclic Aromatic Hydrocarbons and Digestive Tract Cancers: A Perspective

A case–cohort study of lung cancer in poultry and control workers: occupational findings

Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants

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