| 1. |
- Svedahl, Sindre Rabben, et al.
(författare)
-
Inflammatory Markers in Blood and Exhaled Air after Short-Term Exposure to Cooking Fumes
- 2013
-
Ingår i: Annals of Occupational Hygiene. - : Oxford University Press (OUP). - 1475-3162. ; 57:2, s. 230-239
-
Tidskriftsartikel (refereegranskat)abstract
- 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. 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. 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-1 in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethaneufrom 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)uand IL-1ufrom 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml(1) immediately after (P 0.024). 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.
|
|
| 2. |
- Svendsen, Kristin von Hirsch, et al.
(författare)
-
Urinary 8-oxo-7, 8-dihydro-2′-deoxyguanosine concentrations after frying of bacon, a pilot study
- 2017
-
Ingår i: Toxicological and Environmental Chemistry. - : Informa UK Limited. - 0277-2248 .- 1029-0486. ; 99:3, s. 525-534
-
Tidskriftsartikel (refereegranskat)abstract
- Cooking fumes contain compounds that may give rise to oxidative stress and mutations when inhaled. The aim of this study was to evaluate if cooking fumes from frying of bacon induce oxidative stress by measurement of urinary 8-oxo-7,8-dihydro-2 deoxyguanosine, a marker of oxidatively damaged DNA. Three non-smoking women fried bacon for 3 h. Urine samples were taken as early morning void at the same time on four days; the morning before frying, the morning after first frying, the morning after three days of frying and one week after first urine sample. 8-Oxo-7,8-dihydro-2 deoxyguanosine, 1-hydroxypyrene and 2-hydroxyphenanthrene, metabolites of polycyclic aromatic hydrocarbons, were measured by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). 8-Oxo-7,8-dihydro-2 deoxyguanosine correlated weakly with concentrations of 1-hydroxypyrene (r = 0.31, p = 0.042), but it did not correlate with 2-hydroxyphenanthrene (r = −0.074; p = 0.64). Average urinary 8-oxo-7,8-dihydro-2 deoxyguanosine concentrations increased from the day before frying (16.3 ± 4.2 nmol/L) to the third day of frying (26.2 ± 10.2 nmol/L), although not statistically significantly. Our pilot study shows that frying of bacon may result in increased oxidative stress which further emphasises the possible carcinogenic potential of cooking fumes.
|
|
