Table 3 Comparisons of urinary malondialdehyde and 1-hydroxypyrene levels between kitchen (n = 171) and service staff (n = 117)
MarkerSmoking statusService staffKitchen staff
MDASmoker (n = 134)293.3 (213.7) (n = 56)398.0 (380.0) (n = 78)*
Non-smoker (n = 154)244.2 (164.4) (n = 61)344.2 (243.7) (n = 93)†
All (n = 288)267.2 (189.9) (n = 117)369.0 (314.0) (n = 171)‡
1-OHPSmoker (n = 134)6.9 (8.8) (n = 56)6.5 (8.4) (n = 78)
Non-smoker (n = 154)2.4 (4.3) (n = 61)*6.0 (8.0) (n = 93)†
All (n = 288)4.4 (7.0) (n = 117)*6.2 (8.2) (n = 171)*

  • *Kitchen staff differ significantly from service staff at p<0.05 by Student’s t test; †kitchen staff differ significantly from service staff at p<0.01 by Student’s t test; ‡kitchen staff differ significantly from service staff at p<0.001 by Student’s t test.

  • Values are mean (SD) (μmol/mol creatinine). 1-OHP, 1-hydroxypyrene; MDA, malondialdehyde.