4.6 Article

Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks

Journal

Publisher

NATURE PUBLISHING GROUP
DOI: 10.1038/jes.2012.87

Keywords

military cooks; polycyclic aromatic hydrocarbons; 1-hydroxypyrene; 8-hydroxydeoxyguanosine; isoprostane

Funding

  1. Ministry of National Defence (Republic of China)
  2. Academy of Finland [129419]
  3. NATIONAL CANCER INSTITUTE [P30CA006973] Funding Source: NIH RePORTER

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Cooking oil fumes (COF) contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde, which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to COF and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (lsop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation analysis adjusting for confounding, a change in log(8-OHdG) and log(lsop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient (beta), beta = 0.06, 95% CI 0.001-0.12) and (beta = 0.07, 95% CI 0.001-0.13), respectively. Exposure to PAHs, or other compounds in cooking oil fumes, may cause both oxidative DNA damage and lipid peroxidation. Journal of Exposure Science and Environmental Epidemiology (2013) 23, 94-100; doi:10.1038/jes.2012.87; published online 12 September 2012

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