TY - JOUR T1 - Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants JF - Occupational and Environmental Medicine JO - Occup Environ Med SP - 10 LP - 15 DO - 10.1136/oem.2009.049767 VL - 68 IS - 1 AU - Chih-Hong Pan AU - Tung-Sheng Shih AU - Chiou-Jong Chen AU - Jin-Huei Hsu AU - Shun-Chih Wang AU - Chien-Ping Huang AU - Ching-Tang Kuo AU - Kuen-Yuh Wu AU - Howard Hu AU - Chang-Chuan Chan Y1 - 2011/01/01 UR - http://oem.bmj.com/content/68/1/10.abstract N2 - Background A new engineering intervention measure, an embracing air curtain device (EACD), was used to increase the capture efficiency of cooker hoods and reduce cooking oil fume (COF) exposure in Chinese restaurants. Methods An EACD was installed in six Chinese restaurants where the cooks complained of COF exposure. Before- and after-installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and changes in levels of urinary 8-hydroxy-2′-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association between PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed-effects regression analysis. Results Results showed that geometric mean kitchen air levels of PM10, PM2.5, PM1.0 and total particulate PAHs were significantly reduced after the EACDs were introduced. Urinary levels of 8-OHdG and MDA in cooks were also significantly lower after EACD instalment. PM2.5, PM1.0 and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Urinary MDA levels in cooks were also positively associated with BaP levels after adjusting for key personal covariates. Conclusion This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens. ER -