Biomarkers of Lipid Peroxidation of Exposure to Cooking Oil Fumes on Male Restaurant Workers

烹飪油煙對男性餐館業勞工脂質過氧化傷害指標影響評估研究

潘致弘(Chih-Hong Pan) ； 賴錦皇(Ching-Huang Lai)

《勞動及職業安全衛生研究季刊》 24卷1期 (2016/03) Pp. 37-47

摘要

本研究嘗試評估中式餐廳的男性餐館業勞工暴露烹飪油煙中的多環芳香族碳氫化合物之內 在暴露劑量與氧化傷害情形，研究對象有155位沒有吸菸習慣的男性餐飲業勞工，包括62位廚 房工作人員與93位用餐區服務人員。連續採集廚房與用餐區的空氣中粒狀多環芳香族碳氫化合 物2個工作天，每個工作天採集時間約12個小時，並以高效能液相層析儀分析粒狀多環芳香族 碳氫化合物。以尿液中1-羥基焦腦油做為暴露烹飪油煙的內在劑量指標，並以尿液中丙二醛作為氧化傷害指標。在調整主要個人變項後，以多變項線性迴歸模式評估尿液中1-羥基焦腦油與尿液中丙二醛之相關性。廚房的空氣中粒狀多環芳香族碳氫化合物總和濃度（中位數：24.7 ng/m^3）顯著高於用餐區的濃度（中位數：4.6 ng/m^3）。廚房工作人員的尿液中丙二醛與1-羥基焦腦油濃度分別為344.2±243.7 μmol/mol creatinine與6.0±8.0 μmol/mol creatinine，顯著高於用餐區服務人員的尿液中丙二醛與1-羥基焦腦油濃度：244.2±164.4 μmol/mol creatinine與2.4±4.3 μmol/mol creatinine。勞工尿液中1-羥基焦腦油與廚房工作顯著相關(p ＜0.05)。勞工尿液中丙二醛濃度與其尿液中1-羥基焦腦油濃度顯著相關(p ＜0.001)，勞工尿液中丙二醛濃度並與其每天工作時數顯著相關(p ＜0.05)。此研究的尿液中丙二醛濃度與尿液中1-羥基焦腦油反應出中式餐廳勞工之職業性烹飪油煙中的多環芳香族碳氫化合物暴露與氧化傷害情形。

關鍵字

烹飪油煙 ； 1-羥基焦腦油 ； 丙二醛 ； 多環芳香族碳氫化合物 ； 餐館業勞工

並列摘要

This study attempted to assess the internal dose and oxidative stress in male restaurant workers exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. The study participants included 155 non-smoking male restaurant workers, 62 kitchen staff and 93 service staff in Chinese restaurants in Taiwan. Airborne particulate PAHs were monitored in kitchens and dining areas for two consecutive workdays, measured over a 12 hour period on each workday, then identified via HPLC chromatograph. Urinary 1-hydroxypyrene (1-OHP) were used to provide an internal dose of COFs exposure, and urinary malondialdehyde (MDA) was adopted as an oxidative stress marker. Multiple regression models were used to assess the relationship between MDA and 1-OHP levels, after adjusting for key personal covariates. Summed particulate PAHs levels in kitchens (median: 24.7 ng/m^3) were significantly higher than those in dining areas (median: 4.6 ng/m^3). For non-smoker kitchen staff, mean MDA and 1-OHP levels were 344.2 ± 243.7 μmol/mol creatinine and 6.0 ± 8.0 μmol/mol creatinine, respectively. These levels were significantly higher than those for non-smoker service staff: 244.2 ± 164.4 μmol/ mol creatinine and 2.4 ± 4.3 μmol/mol creatinine, respectively. Worker urinary 1-OHP levels were significantly associated with work in kitchens (p ＜0.05). Furthermore, worker urinary MDA levels were significantly associated with their urinary 1-OHP levels (p ＜0.001) and work hours per day (p＜0.05).The findings indicate that urinary 1-OHP and MDA reflect occupational PAHs from COFs exposure and oxidative stress in Chinese restaurants.

並列關鍵字

Cooking oil fumes ； 1-hydroxypyrene ； Malondialdehyde ； Polycyclic aromatic hydrocarbons ； Restaurant workers

參考文獻

Vainiotalo, S,Matveinen, K.(1993).Cooking fumes as a hygienic problem in the food and catering industries.American Industrial Hygiene Association.54,376-82.

Li, S,Pan, D,Wang, D.(1994).Analysis of polycyclic aromatic hydrocarbons in cooking oil fumes.Archives of Environmental Health.49,119-22.

Chiang, TA,Pei-Fen, W,Ying, LS(1999).Mutagenicity and aromatic amine content of fumes from heated cooking oils produced in Taiwan.Food and Chemical Toxicology.37,125-34.

Wu, PF,Chiang, TA,Wang, LF(1998).Nitropolycyclic aromatic hydrocarbon contents of fumes from heated cooking oils and prevention of mutagenicity by catechin.Mutation Research.403,29-34.

Shields, PG,Xu, GX,Blot, WJ(1995).Mutagens from heated Chinese and U.S. cooking oils.Journal of the National Cancer Institute.87,836-41.