Inflammatory Markers in Blood and Exhaled Air after Short-Term Exposure to Cooking Fumes
(2013) In Annals of Occupational Hygiene 57(2). p.230-239- Abstract
- Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in... (More)
- Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24h and inflammatory markers were measured from all samples. There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28mg ml(1) on the morning after exposure to cooking fumes compared with the levels the morning before (P-value 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1 in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethaneufrom 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P 0.013)uand IL-1ufrom 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml(1) immediately after (P 0.024). In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3671477
- author
- Svedahl, Sindre Rabben ; Svendsen, Kristin ; Tufvesson, Ellen LU ; Romundstad, Pal R. ; Sjaastad, Ann Kristin ; Qvenild, Torgunn and Hilt, Bjorn
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- cooking fume, exposure, human experiment, inflammation, inhalation
- in
- Annals of Occupational Hygiene
- volume
- 57
- issue
- 2
- pages
- 230 - 239
- publisher
- Oxford University Press
- external identifiers
-
- wos:000315158600007
- scopus:84874234073
- pmid:23179989
- ISSN
- 1475-3162
- DOI
- 10.1093/annhyg/mes069
- language
- English
- LU publication?
- yes
- id
- 5f80d43d-ea4d-4621-a278-3811a38c5365 (old id 3671477)
- date added to LUP
- 2016-04-01 14:12:31
- date last changed
- 2022-02-19 17:39:13
@article{5f80d43d-ea4d-4621-a278-3811a38c5365,
abstract = {{Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24h and inflammatory markers were measured from all samples. There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28mg ml(1) on the morning after exposure to cooking fumes compared with the levels the morning before (P-value 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1 in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethaneufrom 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P 0.013)uand IL-1ufrom 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml(1) immediately after (P 0.024). In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes.}},
author = {{Svedahl, Sindre Rabben and Svendsen, Kristin and Tufvesson, Ellen and Romundstad, Pal R. and Sjaastad, Ann Kristin and Qvenild, Torgunn and Hilt, Bjorn}},
issn = {{1475-3162}},
keywords = {{cooking fume; exposure; human experiment; inflammation; inhalation}},
language = {{eng}},
number = {{2}},
pages = {{230--239}},
publisher = {{Oxford University Press}},
series = {{Annals of Occupational Hygiene}},
title = {{Inflammatory Markers in Blood and Exhaled Air after Short-Term Exposure to Cooking Fumes}},
url = {{http://dx.doi.org/10.1093/annhyg/mes069}},
doi = {{10.1093/annhyg/mes069}},
volume = {{57}},
year = {{2013}},
}