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Environ Int

Title:		"The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens"
Author(s):		Huang L; Cheng H; Ma S; He R; Gong J; Li G; An T;
Address:		"Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China; State Key Laboratory of Pollution Control & Resource Reuse, School of the Environment, Nanjing University, Nanjing 210023, China. State Key Laboratory of Pollution Control & Resource Reuse, School of the Environment, Nanjing University, Nanjing 210023, China. Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China. BIC-ESAT and SKL-ESPC, College of Environmental Sciences and Engineering, Peking University, Beijing 100871, China. Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou 510006, China. Electronic address: antc99@gdut.edu.cn"
Journal Title:		Environ Int
Year:		2021
Volume:		20210622
Issue:
Page Number:		106721 -
DOI:		10.1016/j.envint.2021.106721
ISSN/ISBN:		1873-6750 (Electronic) 0160-4120 (Linking)
Abstract:		"Commercial cooking has higher intensity and more severe instantaneous cooking pollution from volatile organic chemicals compared to home cooking, making health risk assessment of occupational exposure for chefs a priority. In this study, chefs from three cooking styles of kitchens, including steaming, frying, and grilling, were selected to investigate the external and internal exposures, health risks and effects of several typical aromatic hydrocarbons (benzene, toluene and naphthalene). Naphthalene was found to be the most concentrated contaminant in air samples among the different kitchens, while benzene had the lowest concentration. The concentration of toluene in frying kitchens was significantly higher than that in steaming kitchens. Air concentrations of toluene in frying kitchens, as well as benzene concentrations in grilling kitchens exceeded the standard level according to indoor air quality standard (GB/T18883-2002). Regarding the metabolites of pollutants in urine, the content of S-benzylmercapturic acids (S-BMA) for frying chefs was significantly higher than that for other cooking styles of chefs, which was consistent with the relatively higher air concentrations of toluene. There was a good correlation between internal and external exposure of the pollutants. The level of oxidative stress was influenced by 2-hydroxynaphthalene (2-OHN) and S-BMA, indicating the potential health risks of these occupational exposed chefs. This study indicates the need to improve the monitoring of typical aromatic hydrocarbons, as well as to investigate their potential health effects in large-scale groups, and improve the ventilation in kitchens"
Keywords:		"*Air Pollutants/analysis *Air Pollution, Indoor/analysis Benzene/toxicity China Cooking Environmental Monitoring Naphthalenes/toxicity *Polycyclic Aromatic Hydrocarbons/analysis Toluene/toxicity *Volatile Organic Compounds/analysis Commercial cooking chef;"
Notes:		"MedlineHuang, Lei Cheng, Haonan Ma, Shengtao He, Ruoying Gong, Jicheng Li, Guiying An, Taicheng eng Research Support, Non-U.S. Gov't Netherlands 2021/06/24 Environ Int. 2021 Nov; 156:106721. doi: 10.1016/j.envint.2021.106721. Epub 2021 Jun 22"