Kristin Svendsen

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.

Increase in interleukin-6 and fibrinogen after exposure to dust in tunnel construction workers

Objectives: To see if there is any change in blood concentrations of interleukin-6 (IL-6) and fibrinogen during a working shift in tunnel construction workers. Methods: 12 Tunnel construction workers were followed up during a 24 hours period after returning from a 9 day work free period. The first blood sample was taken on Monday afternoon before starting the shift. Another was taken around midnight after 8 hours of work, and another the next afternoon after about 12 hours of rest. Exposure to respirable dust was measured by personal samplers. Results: The exposure of the workers to respirable dust, in terms of an 8 hour time weighted average, varied between 0.3 and 1.9 mg/m3. For IL-6, there was an increase in the median serum concentration from 1.14 ng/l before starting the shift to 4.86 ng/l after 8 hours of work (p=0.002). For fibrinogen, there was an increase in the median concentration from 3.40 g/l before entering the shift to 3.70 g/l 24 hours later (p=0.044). There was a positive correlation between values of IL-6 at the end of the working shift and the fibrinogen concentrations the next afternoon (Pearsons R=0.73, p=0.007). The observed increase in IL-6 was significant for both smokers and non-smokers. Conclusion: The study shows an increase in both IL-6 and fibrinogen concentrations during a working shift for both smoking and non-smoking tunnel construction workers.

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.

Skin disorders in ship's engineers exposed to oils and solvents

Ships engineers are exposed to mineral oil and solvents in their work. This study was intended to investigate if ships engineers had an increased prevalence of skin disorders and whether any such increased risk could be linked lo exposure to mineral oils and solvents. A self‐administered questionnaire was sent to 700 male seamen from 3 Norwegian ferry companies. Of the 492 respondents. 169 were currently working as ships engineers and 295 had never worked as ships engineers, The outcomes eczema, acne, dry skin, a in dermatitis and hand dermatitis were defined from the questionnaire. Prevalences of these skin disorders were compared between the groups. Logistic regression was used to elucidate explanatory variables further. When comparing current ships engineers with those who had never worked as ships engineers, the crude prevalence ratios were 1.7 (95% CI 1.1–2.7) for dry skin. 1.7 (95%CI 1.1 2.5) for any dermatitis. 1.3(95%CI 0.66–2.67) for acne and 1.2 (CI 0.61–2.27) for eczema. The risk of these symptoms increased for the engineers in the regression analysis, after controlling for age, self‐reported use of Stoddard solvent, and the use of fuel oil as a hand cleansing agent. The increased prevalence of skin disorders found among ships engineers in this investigation may be explained by direct contact with mineral oils and solvents.

Pregnancy Outcomes among Female Dental personnel-a registry-based Retrospective Cohort Study

OBJECTIVES The aim of this study was to investigate whether women who have worked as dental personnel in Norway, a group with possible previous exposure to mercury vapor, have had an excess risk of having children with congenital malformations or other adverse pregnancy outcomes compared to the general population. METHODS A cohort of female dental personnel was identified from the archives of the public dental healthcare and the national trade unions in Norway. Data on births and pregnancy outcomes during 1967-2006 were obtained from the Medical Birth Registry of Norway (MBRN). The final cohort of dental personnel consisted of 4482 dental assistants and 1011 dentists. All other women registered in the MBRN were assigned to the control group, in total 1,124,758. Excess risks of several adverse pregnancy outcomes for dental personnel compared to the general population were estimated. Analyses were conducted for the whole time period as well as stratified by 10-year periods. RESULTS Female dental personnel had no observed increased occurrence of congenital malformations (including malformations of the central nervous system, dysplasia of the hip, clubfoot, malformations of the heart and great vessels), low birth weight, preterm birth, small for gestational age, changed gender ratio, multiple birth, stillbirth, or prenatal death. CONCLUSION On a group level, we did not observe any excess risks of congenital malformations or other adverse pregnancy outcomes among female dental personnel in Norway during 1967-2006 compared to the general population.

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.

Exposure to mineral oil mist and respiratory symptoms in marine engineers.

The purpose of the study was to see if marine engineers have an increased prevalence of respiratory symptoms, and if so whether it can be related to occupational exposures. A self-administered questionnaire was sent to 700 male seamen from three Norwegian ferry companies. Of the 492 respondents, 169 were currently working as marine engineers and 295 had never worked as marine engineers. The outcomes of cough and wheezing, chronic bronchitis, severe dyspnea, any dyspnea, and mucous membrane irritation (MMI) were defined from the questionnaire. Age and smoking-adjusted prevalences of these respiratory conditions were compared between the groups. Logistic regression was used to further elucidate the explanatory variables. The exposure assessment indicated an exposure (TWAC) to oil mist for marine engineers in the range from 0.12 to 0.74 mg/m3 (mean 0.45 mg/m3) When comparing current marine engineers with those who had never worked as marine engineers, the prevalence ratios were 1.38 (95% CI 1.0-1.9) for MMI, 1.53 (95% CI 1.2-1.9) for any dyspnea, and 1.63 (95% CI 1.0-2.6) for severe dyspnea. The differences remained for some of the symptoms after controlling for self-reported former asbestos exposure in the regression analysis. The increased prevalence of respiratory symptoms found among marine engineers in this investigation may partly be explained be oil-mist exposure, or more probably by a combination of past asbestos exposure and past and present oil-mist exposure.