暴露烹飪油煙對餐館業勞工之氧化傷害效應

Effects of Cooking Oil Fumes on Oxidative Stress in Restaurant Workers

潘致弘(Chih-Hong Pan) ； 陳秋蓉(Chiou-Jong Chen) ； 胡瓊文(Chiung-Wen Hu)

《勞工安全衛生研究季刊》 22卷1期 (2014/03) Pp. 50-59

摘要

烹飪油煙中的危害物包括多環芳香族碳氫化合物、多環胺、硝基多環芳香族碳氫化合物，烹飪油煙暴露除了對人體呼吸道疾病、細胞毒性、基因毒性、肺癌、膀胱癌、子宮頸癌等之健康危害，並可能有心血管疾病之危害，本研究隨機抽取台灣北部地區27家中式餐廳的548位餐館業作業勞工進行橫斷面油煙暴露研究，由問卷調查區分為廚房工作人員（高暴露組，N = 291）、外場服務人員（低暴露組，N = 257）。暴露偵測包括廚房與用餐區之空氣中懸浮微粒（particulate matter, PM）與粒狀多環芳香族碳氫化合物（Polycyclic aromatic hydrocarbons, PAHs），及以尿液中的1-羥基焦腦油（1-hydroxypyrene, 1-OHP）作為烹飪油煙的內在劑量暴露指標，也以尿液8-羥基-2-去氧鳥嘌呤核甘（8-hydroxy-2-deoxyguanosine, 8-OHdG）作為DNA氧化傷害指標。資料分析以線性混合效應迴歸模式評估員工之尿液中8-OHdG與1-OHP的相關性。研究結果顯示，廚房空氣中之PM與PAHs濃度皆顯著高於用餐區；廚房工作人員之尿液中的1-OHP與8-OHdG濃度皆顯著高於外場服務人員的濃度。以線性混合效應迴歸模式分析顯示：在校正其他干擾因子後，尿液中1-OHP、廚房工作、吸菸、每天工作時數、性別為尿液中8-OHdG的五個顯著影響因子，尿液中1-OHP、廚房工作為烹飪油煙暴露造成DNA氧化傷害的良好預測因子；本研究結果並指出餐館業勞工的DNA氧化傷害與暴露烹飪油煙有顯著相關，而由於暴露烹飪油煙所引起的女性餐館業勞工的DNA氧化傷害要高於男性餐館業勞工。

關鍵字

烹飪油煙 ； 餐館業勞工 ； 氧化傷害 ； 尿液中1-羥基焦腦油 ； 尿液中8-羥基-2-去氧鳥嘌呤核甘

並列摘要

Several hazards, including PAHs, aromatic amines, and nitro-polycyclic aromatic hydrocarbons are components of cooking oil fumes (COFs). COFs may cause occupational and environmental health problems such as respiratory diseases, cytotoxicity, genotoxicity, lung cancer, bladder cancer, cervical intraepithelial neoplasm, and cardiovascular diseases. This study randomly selected 548 restaurant workers from 27 Chinese restaurants for this study. These 548 Chinese restaurant workers (CRWs) were classified into 291 kitchen staff (high exposure group) and 257 service staff (low exposure group). Airborne particulate matter (PM) and particulate polycyclic aromatic hydrocarbon (PAHs) levels were monitored in kitchens and dining areas. Urinary 1-hydroxypyrene (1-OHP) was used as an internal dose of exposure to COFs, and urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG) was used as an oxidative DNA damage marker. The relationship between workers' 8-OHdG and 1-OHP levels was estimated using linear mixed-effects models. Airborne PM and PAHs levels in kitchens significantly exceeded those in dining areas. The kitchen staff's geometric mean levels of urinary 8-OHdG and 1-OHP were significantly higher than those of the service staff. Urinary 1-OHP level, work in kitchens, cigarette smoking, gender, and work hours per day were five significant predictors of urinary 8-OHdG levels, after adjustments are made for covariates. Oxidative DNA damage was associated with exposure of CRWs to COFs. Female restaurant workers had a greater oxidative stress response to COFs than male restaurant workers.

並列關鍵字

Cooking oil fumes ； Restaurant workers ； Oxidative stress ； Urinary 1-hydroxypyrene ； Urinary 8-hydroxy-2'-deoxyguanosine

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