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Original article
Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants

Authors

  • Chih-Hong Pan Institute of Occupational Safety and Health, Council of Labour Affairs, Executive Yuan, Taipei, Taiwan School of Public Health, National Defense Medical Center, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Tung-Sheng Shih Institute of Occupational Safety and Health, Council of Labour Affairs, Executive Yuan, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Chiou-Jong Chen Institute of Occupational Safety and Health, Council of Labour Affairs, Executive Yuan, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Jin-Huei Hsu Institute of Occupational Safety and Health, Council of Labour Affairs, Executive Yuan, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Shun-Chih Wang Institute of Occupational Safety and Health, Council of Labour Affairs, Executive Yuan, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Chien-Ping Huang Energy and Environment Research Laboratories, Industrial Technology Research Institute, Hsinchu, Taiwan PubMed articlesGoogle scholar articles
  • Ching-Tang Kuo Institute of Environmental Health, China Medical University, Taichung, Taiwan PubMed articlesGoogle scholar articles
  • Kuen-Yuh Wu Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Taipei, Taiwan PubMed articlesGoogle scholar articles
  • Howard Hu Department of Environmental Health, Harvard School of Public Health, Boston, Massachusetts, USA Department of Environmental Health Sciences, University of Michigan Schools of Public Health and Medicine, Ann Arbor, Michigan, USA Department of Epidemiology and Medicine, University of Michigan Schools of Public Health and Medicine, Ann Arbor, Michigan, USA PubMed articlesGoogle scholar articles
  • Chang-Chuan Chan Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Taipei, Taiwan PubMed articlesGoogle scholar articles
  1. Correspondence to Professor Chang-Chuan Chan, Institute of Occupational Medicine and Industrial Hygiene, College of Public Health, National Taiwan University, Rm. 722, No. 17, Xu-Zhou Rd, Taipei 10020, Taiwan; ccchan{at}ntu.edu.tw
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Citation

Pan C, Shih T, Chen C, et al
Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants
Occupational and Environmental Medicine 2011;68:10-15.

Publication history

  • Accepted January 17, 2010
  • First published September 30, 2010.
Online issue publication 
January 05, 2023

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