Ann Kristin Sjaastad

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak

Objectives Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. Methods The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter. Results Levels of naphthalene were in the range of 0.15–0.27 μg/m3 air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 μg/m3 air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m3 air. Peak number concentrations of ultrafine particles were in the range of 6.0×104–89.6×104 particles/cm3 air. Conclusion Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

Exposure to mutagenic aldehydes and particulate matter during panfrying of beefsteak with margarine, rapeseed oil, olive oil or soybean oil.

OBJECTIVES The aim of the study was to see if a cook could be exposed to mutagenic aldehydes in fumes from frying of beefsteak using margarine, rapeseed oil, soybean oil or virgin olive oil as frying fat. In addition, levels of particle exposure were measured to make the results comparable to other studies. METHODS The levels of higher aldehydes and total particles were measured in the breathing zone of the cook during the panfrying of beefsteak with the four different frying fats. In addition, the number of particles in the size intervals 0.3-0.5, 0.5-0.7 and 0.7-1.0 microm in the kitchen was registered. RESULTS Measured levels of mutagenic aldehydes were between non-detectable and 25.33 microg m(-3) air. The exposure level of total aerosol was between 1.0 and 11.6 mg m(-3). CONCLUSIONS Higher aldehydes were detected in all samples from this study, and mutagenic aldehydes were detected in most of the samples. Frying with margarine gave statistically significantly higher levels of mutagenic aldehydes and particles in all three size fractions than frying with the three different kinds of oil.

Simulated Restaurant Cook Exposure to Emissions of PAHs, Mutagenic Aldehydes, and Particles from Frying Bacon

This study investigated the exposure of cooks to polycyclic aromatic hydrocarbons (PAHs), higher mutagenic aldehydes, total particles, and ultrafine particles during cooking. Experiments were performed by pan frying fresh and smoked bacon on both electric and gas stoves, and with the gas alone. Detailed analyses of PAHs were performed, with analyses of the levels of 32 different PAHs. A TSI-3939 scanning mobility particle sizer system was used to measure the ultrafine particles. The results showed that total PAHs were in the range of 270–300 ng/m3 air. However, the smoked bacon experiment showed a somewhat different PAH pattern, whereby retene constituted about 10% of the total PAHs, which is a level similar to that of the abundant gas phase constituent phenanthrene. The reason for the elevated retene emissions is unknown. The total cancer risk, expressed as toxic equivalency factors, showed a somewhat higher risk on the electric stove (p < 0.05) compared with the gas stove. Levels of trans, trans-2,4-decadienal were between 34 and 54 μg/m3 air. The level of total particles was between 2.2 and 4.2 mg/m3. Frying on a gas stove caused a statistically significant higher amount of ultrafine particles compared with frying on an electric stove. Large variations in the mobility diameter at peak particle concentration were found (74.4 nm–153.5 nm). The highest mobility diameter was found for frying on an electric stove. The gas flame itself showed a maximum production of 19.5-nm-sized particles and could not be the explanation for the difference between frying on the gas stove and frying on the electric stove. No single indicator for the exposure to cooking fume could be selected. Each compound should be measured independently to provide a comprehensive characterization of the cooking exposure.

Short term exposure to cooking fumes and pulmonary function

BackgroundExposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function.MethodsTwo groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes.ResultsThe change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET). The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03). The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant.ConclusionIn our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

Exposure to Polycyclic Aromatic Hydrocarbons (PAHs), Mutagenic Aldehydes, and Particulate Matter in Norwegian à la Carte Restaurants

OBJECTIVES The aim of the study was to characterize the exposure regarding polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes in the breathing zone of the cook during work in Norwegian à la carte restaurants. Levels of particle exposure were also measured to make the results comparable to other studies. METHODS Personal measurements of the levels of PAHs, higher aldehydes, and total particles were performed in three restaurants in the city of Trondheim in the middle of Norway. RESULTS Naphthalene was detected within the range of 0.05-0.27 microg m(-3) air, and the total mean value for all three restaurants was 0.18 microg m(-3) air. The measured levels of mutagenic aldehydes were between 1.03 and 17.67 microg m(-3) air. The mean mass concentration of total particles measured in the three restaurants was 1.93 mg m(-3), and the levels registered were within the range 0.32-7.51 mg m(-3). CONCLUSIONS Working as a cook in a Norwegian à la carte restaurant with some manual panfrying involves exposure to components in cooking fumes which may cause adverse health effects. Additional studies are necessary in order to identify relations between exposure levels and the adverse health effects of cooking fumes.

Sub-micrometer Particles: Their Level and How They Spread After Pan Frying of Beefsteak

Cooking fumes are among the most important sources of indoor fine and ultrafine particles. Exposure to ultrafine particles may cause pulmonary inflammation and enhance allergic reactions, especially in susceptible individuals. Limiting particular exposure caused by cooking may be important for these individuals. In this study, the number concentration of sub-micrometer particles and their spread during and after the frying of beefsteak were measured in a kitchen and the neighboring room. The kitchen was equipped with a modern extraction hood. The level of particles increased rapidly in the kitchen when frying was started regardless of the use of the hood. The sub-micrometer particles spread rapidly to the neighboring room. In both rooms, the main size fraction of the particles was below 0.5 μm. Continuing the extraction for 30 min after the end of frying gave a significantly reduced number of particles in all size fractions in the neighboring room.

Inflammatory Markers in Blood and Exhaled Air after Short-Term Exposure to Cooking Fumes

Objectives: Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. Methods: Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24h and inflammatory markers were measured from all samples. Results: There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28mg ml–1 on the morning after exposure to cooking fumes compared with the levels the morning before (P-value = 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1β in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethane—from 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P = 0.013)—and IL-1β—from 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml–1 immediately after (P = 0.024). Conclusion: In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes.

Different Types and Settings of Kitchen Canopy Hoods and Particulate Exposure Conditions during Pan-frying of Beefsteak

The aim of this study was to compare four different kinds of canopy hoods in common use in private Norwegian households, in regard to their ability to protect the cook from exposure to particles from cooking fumes and to reduce the spreading of fume particles in the kitchen. The hoods were tested during pan-frying of beefsteak under different combinations of the following parameters: medium or maximum flow rate in the hood, two different heights above the stove and three different locations in the kitchen. The mass concentration of total particles in the breathing zone of the cook and the number concentration of particles in the size interval 0.3—0.5 μm in the kitchen was measured. To achieve the best possible effect of a kitchen canopy hood under the conditions described, it is best to mount it in a corner with a 60 cm distance to the stove and run it on the maximum flow rate. Also, it is best to install hoods that extract the polluted air out of the house rather than recycling it through a charcoal filter.

Predictors for Increased and Reduced Rat and Mouse Allergen Exposure in Laboratory Animal Facilities

Abstract Introduction Exposure to rat and mouse allergens during work in laboratory animal facilities represents a risk for being sensitized and developing allergic diseases, and it is important to keep the exposure level as low as possible. The objective of this study was to characterize the personal Mus m 1 and Rat n 1 exposure during work in laboratory animal facilities, and to investigate the effect of identified predictors of increased and reduced exposure. Methods Mus m 1 and Rat n 1 were analysed in whole day or task-based personal air samples by enhanced sensitivity sandwich enzyme-linked immunosorbent assay. Information about cage-and-rack systems, tasks, and other conditions known to influence the allergen exposure was registered. Predictors for allergen exposure were identified by multiple linear regression analyses. Results The median allergen exposure was 3.0 ng m−3 Mus m 1 and 0.5 ng m−3 Rat n 1, with large task-dependent variations among the samples. The highest exposed job group were animal technicians. Cage emptying and cage washing in the cage washroom represented the highest exposure, whereas animal experiments in the lab/operation room represented the lowest exposure, with laminar airflow bench being an exposure-reducing determinant. Cage changing was the highest exposed task in the animal room, where individually ventilated cages (IVCs) were predictors of reduced exposure for both Mus m 1 and Rat n 1, whereas cage-rack systems with open shelves and sliding doors were predictors of increased Rat n 1 exposure. Cages of IVC type with positive air pressure (IVC+) as well as open shelves and sliding doors were strong predictors of increased exposure during cage emptying and cage washing. Conclusions Significant different exposure levels depending on type of work and task imply different risks of sensitization and allergy development. The fact that IVC+ cages have opposite impact on Mus m 1 and Rat n 1 exposure during different tasks may have positive clinical implications when taken into account.