Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessment

Singh, Lochan; Agarwal, Tripti

doi:10.1016/j.envres.2020.109648

Cited by 8 publications

(2 citation statements)

References 42 publications

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“…Kitchen and grillroom workers are daily exposed to several airborne gaseous and particulate pollutants formed during the preparation of foods using different cooking methods (e.g., frying, grilling, and roasting). Cooking fumes are thermal oxidative decomposition products containing several hazardous pollutants such as respirable particulate matter (PM), heavy metals, black carbon, heterocyclic amines, and volatile organic compounds including polycyclic aromatic hydrocarbons (PAHs), aldehydes, and carbonyls [1][2][3][4][5][6][7][8]. In 2010, the International Agency for Research in Cancer (IARC) included the emissions from high-temperature frying in the list of probable carcinogens to humans [9].…”

Section: Introductionmentioning

confidence: 99%

“…In 2010, the International Agency for Research in Cancer (IARC) included the emissions from high-temperature frying in the list of probable carcinogens to humans [9]. The released cooking fumes containing health-relevant pollutants will be absorbed (via inhalation and dermal contact) into human body of exposed workers and long-term exposures have been associated with potential health risks [6,10]. Some authors reported that restaurant workers have an increased risk of suffering from myocardial infarction, principally in cooks and kitchen' workers [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

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Grill Workers Exposure to Polycyclic Aromatic Hydrocarbons: Levels and Excretion Profiles of the Urinary Biomarkers

Oliveira

Capelas

Delerue–Matos

et al. 2020

IJERPH

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Grilling activities release large amounts of hazardous pollutants, but information on restaurant grill workers’ exposure to polycyclic aromatic hydrocarbons (PAHs) is almost inexistent. This study assessed the impact of grilling emissions on total workers’ exposure to PAHs by evaluating the concentrations of six urinary biomarkers of exposure (OHPAHs): naphthalene, acenaphthene, fluorene, phenanthrene, pyrene, and benzo(a)pyrene. Individual levels and excretion profiles of urinary OHPAHs were determined during working and nonworking periods. Urinary OHPAHs were quantified by high-performance liquid-chromatography with fluorescence detection. Levels of total OHPAHs (∑OHPAHs) were significantly increased (about nine times; p ≤ 0.001) during working comparatively with nonworking days. Urinary 1-hydroxynaphthalene + 1-hydroxyacenapthene and 2-hydroxyfluorene presented the highest increments (ca. 23- and 6-fold increase, respectively), followed by 1-hydroxyphenanthrene (ca. 2.3 times) and 1-hydroxypyrene (ca. 1.8 times). Additionally, 1-hydroxypyrene levels were higher than the benchmark, 0.5 µmol/mol creatinine, in 5% of exposed workers. Moreover, 3-hydroxybenzo(a)pyrene, biomarker of exposure to carcinogenic PAHs, was detected in 13% of exposed workers. Individual excretion profiles showed a cumulative increase in ∑OHPAHs during consecutive working days. A principal component analysis model partially discriminated workers’ exposure during working and nonworking periods showing the impact of grilling activities. Urinary OHPAHs were increased in grill workers during working days.

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