Pollutions of Cooking Oil Fume and Health Risks

Li, Angui; Kosonen, Risto

doi:10.1007/978-981-13-6496-9_3

Cited by 1 publication

(2 citation statements)

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“…Type of frying oil, temperature, time, type of food, and amount are determinants of the size and concentration of particles in the fumes . Ultrafine particles (UFP, PM 0.1 ) dominate in terms of number concentration, whereas in terms of mass concentration, the majority of PM 10 consist of fine particles (PM 2.5 ), while sub-micron particles (PM 1.0 ) dominate PM 2.5 . , The surface area available for sorption of organic compounds, such as PAHs, increases with decreasing size of the particles, which have higher ROX and oxidative stress formation potential. − UFP have higher peripheral lung accumulation rates than those of larger particles, which reduces the capacity of alveolar macrophages to remove exogenic particles . The increase in alveolar macrophages was reported to be an indicator of occupational pulmonary irritation in fast food and grill kitchen workers .…”

Section: Introductionmentioning

confidence: 99%

“… 22 Ultrafine particles (UFP, PM 0.1 ) dominate in terms of number concentration, whereas in terms of mass concentration, the majority of PM 10 consist of fine particles (PM 2.5 ), while sub-micron particles (PM 1.0 ) dominate PM 2.5 . 23 , 24 The surface area available for sorption of organic compounds, such as PAHs, increases with decreasing size of the particles, which have higher ROX and oxidative stress formation potential. 25 − 27 UFP have higher peripheral lung accumulation rates than those of larger particles, 28 which reduces the capacity of alveolar macrophages to remove exogenic particles.…”

Section: Introductionmentioning

confidence: 99%

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Exposure to Fumes of a Vegetable Margarine for Frying: Respiratory Effects in an Experimental Model

Cimrin,

Ozgen Alpaydin,

Ozbal

et al. 2023

ACS Omega

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Deep frying is one of the strongest emission sources into indoor air. A vegetable margarine has recently been used in commercial kitchens. This study investigated the respiratory effects of exposure to its fumes in an experimental model. A setup with glass chambers was constructed. A chamber housed a fryer. The fumes were transported to the other chamber where 24 Wistar albino rats were placed in four randomized groups: acute, subacute, chronic, and control for the exposure durations. PM 10 concentration in the exposure chamber was monitored to ensure occupational levels were obtained. Sacrification was performed 24 h after exposure. Lung, trachea, and nasal concha specimens were evaluated by two blinded histologists under a light microscope with hematoxylin–eosin. Mild mononuclear cell infiltration, alveolar capillary membrane thickening, alveolar edema, and diffuse alveolar damage, along with diffuse hemorrhage, edema, and vascular congestion in the interstitium were observed in the acute and subacute groups, and were overexpressed in the chronic group, whereas normal lung histology was observed in the control group. The results indicate that exposure to fumes of vegetable margarine for frying in commercial kitchens may cause pulmonary inflammation that becomes severe as the duration of the exposure increases.

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