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

Abstract

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2μmol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5μmol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3μmol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Keywords::

• polycyclic aromatic hydrocarbons
• cooking-oil fumes
• cooks
• 1-hydroxypyrene
• 8-hydroxy-2′-deoxyguanosine
• exhaust hood

Acknowledgments

This research was supported by funds from the National Natural Science Foundation of China (30872149/C1504) and Guangdong Natural Science Foundation (8451802003000336). We are grateful to Zhong Nanshan from Guangzhou Medical College for his encouragement and to Dr. Mak Ying-Tat from the Chinese University of Hong Kong for his revision. This study was supported by the Shenzhen Catering Service Trade Association (SCSA). Sincere thanks are also expressed to all the participants in this study.