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Inhalation Toxicology
International Forum for Respiratory Research
Volume 21, 2009 - Issue 8
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Research Article

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks

Yuebin KeDepartment of Genetic Toxicology, Shenzhen Center for Diseases Control and Prevention, Shenzhen 518020, P.R. ChinaCorrespondence[email protected]
,
Jinquan ChengDepartment of Genetic Toxicology, Shenzhen Center for Diseases Control and Prevention, Shenzhen 518020, P.R. China
,
Zhicheng ZhangDepartment of Genetic Toxicology, Shenzhen Center for Diseases Control and Prevention, Shenzhen 518020, P.R. China
,
Renli ZhangDepartment of Genetic Toxicology, Shenzhen Center for Diseases Control and Prevention, Shenzhen 518020, P.R. China
,
Zhunzhen ZhangDepartment of Occupational and Environmental Health and Ministry of Education Key Lab for Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, P.R. China
,
Zhihong ShuaiDepartment of Genetic Toxicology, Shenzhen Center for Diseases Control and Prevention, Shenzhen 518020, P.R. China
&
Tangchun WuDepartment of Occupational and Environmental Health and Ministry of Education Key Lab for Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, P.R. China
 show all
Pages 682-687 | Received 25 Jun 2008, Accepted 13 Sep 2008, Published online: 26 Jun 2009

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Lochan Singh & Tripti Agarwal. (2022) Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications. Human and Ecological Risk Assessment: An International Journal 28:5-6, pages 635-663.
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Kristin von Hirsch Svendsen, Sindre Rabben Svedahl, Christian H. Lindh & Karin Broberg Palmgren. (2017) Urinary 8-oxo-7, 8-dihydro-2′-deoxyguanosine concentrations after frying of bacon, a pilot study. Toxicological & Environmental Chemistry 99:3, pages 525-534.
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Articles from other publishers (24)

Jianbang Xiang, Linmin Hu, Jiayuan Hao, Siqing Wu, Jianping Cao & Edmund Seto. (2023) Characterization of time- and size-dependent particle emissions and decay from cooking oil fumes in residence: Impacts of various intervention measures. Building Simulation 16:7, pages 1149-1158.
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Semra Navruz‐Varli, Saniye Bilici, Akif Ari, Pelin Ertürk‐Ari, Mustafa Necmi Ilhan & Eftade O. Gaga. (2022) Organic pollutant exposure and health effects of cooking emissions on kitchen staff in food services. Indoor Air 32:8.
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Ata Rafiee, Juana Maria Delgado-Saborit, Noel J. Aquilina, Hoda Amiri & Mohammad Hoseini. (2021) Assessing oxidative stress resulting from environmental exposure to metals (Oids) in a middle Eastern population. Environmental Geochemistry and Health 44:8, pages 2649-2668.
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Kewen Yang, Shah Fahad & Huan He. (2022) Assessing the cooking oil fume exposure impacts on Chinese women health: an influential mechanism analysis. Environmental Science and Pollution Research 29:35, pages 53860-53872.
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Ata Rafiee, Juana Maria Delgado-Saborit, Peter D. Sly, Hoda Amiri, Shamim Mosalaei & Mohammad Hoseini. (2022) Health consequences of disinfection against SARS-CoV-2: Exploring oxidative stress damage using a biomonitoring approach. Science of The Total Environment 814, pages 152832.
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Cheol-Heon Jeong, Meguel Yousif & Greg J. Evans. (2022) Impact of the COVID-19 lockdown on the chemical composition and sources of urban PM2.5. Environmental Pollution 292, pages 118417.
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Jianbang Xiang, Jiayuan Hao, Elena Austin, Jeff Shirai & Edmund Seto. (2021) Characterization of cooking-related ultrafine particles in a US residence and impacts of various intervention strategies. Science of The Total Environment 798, pages 149236.
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Lei Huang, Haonan Cheng, Shengtao Ma, Ruoying He, Jicheng Gong, Guiying Li & Taicheng An. (2021) The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens. Environment International 156, pages 106721.
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Wang Li, Hanqing Wang, Chengjun Li & Chuck Wah Yu. (2020) Control of temperature and fume generation by cooking in a residential kitchen by ceiling radiative cooling and fume hood extraction. Indoor and Built Environment 30:8, pages 1211-1225.
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Jianbang Xiang, Jiayuan Hao, Elena Austin, Jeff Shirai & Edmund Seto. (2021) Residential cooking-related PM2.5: Spatial-temporal variations under various intervention scenarios. Building and Environment 201, pages 108002.
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Jing Zhang, Jun Gao, Jian Wang, Changsheng Cao, Mengxiao Xie, Lingjie Zeng & Lipeng Lv. (2021) The performance of different ventilation methods in residential kitchens with different spatial organizations: A literature review. Building and Environment 201, pages 107990.
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Ching-Hsuan Huang, Jianbang Xiang, Elena Austin, Jeff Shirai, Yisi Liu, Christopher Simpson, Catherine J. Karr, Amber L. Fyfe-Johnson, Thomas Kronborg Larsen & Edmund Seto. (2021) Impacts of using auto-mode portable air cleaner on indoor PM2.5 levels: An intervention study. Building and Environment 188, pages 107444.
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Lingjie Zeng, Bowen Du, Lipeng Lv, Jun Gao, Chengquan Zhang, Leqi Tong & Guodong Liu. (2020) Occupant exposure and ventilation conditions in Chinese residential kitchens: Site survey and measurement for an old residential community in Shanghai. Journal of Building Engineering 31, pages 101406.
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Sindre Rabben Svedahl, Bjørn Hilt & Kristin Svendsen. (2019) Work environment factors and respiratory complaints in Norwegian cooks. International Archives of Occupational and Environmental Health 93:2, pages 205-212.
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Xiaoyang Zhang, Yonghua He, Quanhui Lin, Lili Huang, Qunwei Zhang & Youqiong Xu. (2019) Adverse effects of subchronic exposure to cooking oil fumes on the gonads and the GPR30-mediated signaling pathway in female rats. Molecular & Cellular Toxicology 16:1, pages 13-24.
Crossref
Marta Oliveira, Sílvia Capelas, Cristina Delerue-Matos, Isabel Brás Pereira & Simone Morais. 2020. Occupational and Environmental Safety and Health II. Occupational and Environmental Safety and Health II 351 358 .
Bowen Du, Jun Gao, Jie Chen, Svetlana Stevanovic, Zoran Ristovski, Lina Wang & Lin Wang. (2017) Particle exposure level and potential health risks of domestic Chinese cooking. Building and Environment 123, pages 564-574.
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Yuebin Ke, Lihua Huang, Junjie Xia, Xinyun Xu, Honghe Liu & Y. Robert Li. (2016) Comparative study of oxidative stress biomarkers in urine of cooks exposed to three types of cooking-related particles. Toxicology Letters 255, pages 36-42.
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Hiroshi Kasai & Kazuaki Kawai. 2016. Modified Nucleic Acids in Biology and Medicine. Modified Nucleic Acids in Biology and Medicine 147 185 .
Chung-Yen Lu, Yee-Chung Ma, Pei-Chun Chen, Chin-Ching Wu & Yi-Chun Chen. (2014) Oxidative Stress of Office Workers Relevant to Tobacco Smoking and Inner Air Quality. International Journal of Environmental Research and Public Health 11:6, pages 5586-5597.
Crossref
Trevor Lee & Francesca Gany. (2012) Cooking Oil Fumes and Lung Cancer: A Review of the Literature in the Context of the U.S. Population. Journal of Immigrant and Minority Health 15:3, pages 646-652.
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Ching-Huang Lai, Jouni J K Jaakkola, Chien-Yi Chuang, Saou-Hsing Liou, Shih-Chun Lung, Ching-Hui Loh, Dah-Shyong Yu & Paul T Strickland. (2012) Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks. Journal of Exposure Science & Environmental Epidemiology 23:1, pages 94-100.
Crossref
Serpil Sahin & Isil Barutcu. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering 412 443 .
W.M. To & L.L. Yeung. (2011) Effect of Fuels on Cooking Fume Emissions. Indoor and Built Environment 20:5, pages 555-563.
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