Torgunn Qvenild

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.

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.

Short term exposure to low amounts of airway irritants in a swine confinement building and inflammatory markers in blood and exhaled air

INTRODUCTION AND OBJECTIVE Swine confinement buildings are known to contain large concentrations of airway irritants, and a number of studies have shown acute inflammatory effects in previously unexposed subjects when introduced to the environment in such buildings. However, studies comparing different methods of assessing such reactions are lacking, and it is not known if a measurable response could be found at lower exposure rates. The purpose of this study was to investigate exposure levels in a Norwegian swine confinement building, the airway response to such exposure, and to compare invasive and non-invasive methods of response measurement. MATERIALS AND METHOD Twelve medical students who were previously unexposed to swine dust stayed in a swine confinement building in Norway for 4 hours, and underwent measurements before and after the start of exposure. The same measurements were also performed beforehand, on the same weekday without exposure, in such a manner that the subjects were their own controls. RESULTS The exposure assessment showed considerably lower concentrations of organic dust and endotoxin than earlier studies. However, small, but significant increases in markers of airway inflammation, were found. CONCLUSIONS Airway response can be measured after lower exposure to airborne irritants in swine confinement buildings than previously known. Further research is needed to assess whether this finding can be utilized for preventive purposes.

Work environment factors and work sustainability in Norwegian cooks.

OBJECTIVES Cooks have increased morbidity and mortality. A high turnover has also been reported. We aimed to elucidate work environment and work sustainability in Norwegian cooks. MATERIAL AND METHODS A questionnaire inquiring about working conditions and work participation was sent to 2082 cooks who had qualified from 1988 onwards. Of these, 894 responded. Time at work was analyzed with Kaplan-Meier plots and possible determinants for quitting work as a cook was analyzed with Cox regression. RESULTS The median time at work was 16.6 years. There were differences in sustainability between types of kitchens for both sexes (p = 0.00). The median time in the profession was 9.2 years for the cooks in restaurants, while the cooks in institutions and canteens showed a substantially higher sustainability with 75.4% still at work after 10 years, and 57% still at work after 20 years in the profession. Of those still at work as a cook, 91.4% reported a good or very good contentment, and the 67.4% who expected to stay in the profession the next 5 years frequently answered that excitement of cooking, the social working environment, and the creative features of cooking were reasons to continue. Musculoskeletal complaints were the most common health-related reason for leaving work as a cook, while working hours was the most common non-health-related reason. CONCLUSIONS There are significant differences in work sustainability between the cooks in the different types of kitchens. The identified determinants for length of time in the occupation can be used for preventive purposes.