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Urinary Excretion of Malondialdehyde and 1-Hydroxypyrene in Restaurant Workers
| Content Provider | Semantic Scholar |
|---|---|
| Author | Pan, Chih-Hong Chen, Chiou-Jong Chan, Chang-Chuan |
| Copyright Year | 2006 |
| Abstract | Restaurant workers may have the risk for occupational exposure to polycyclic aromatic hydrocarbons (PAHs) in cooking oil fume. Urinary malondialdehyde (MDA) and 1hydroxypyrene (1-OHP) are biological markers of oxidative damage and PAHs metabolism, respectively. We investigated urinary MDA and 1-OHP for 314 non-smoker workers of Chinese restaurants, 175 kitchen workers, and 139 banquet workers. For kitchen workers, median MDA concentrationwas 304.6 μmol/mol creatinine, and the level was significantly higher than the banquet workers: 228.3 μmol/mol creatinine (p=0.019), respectively. There was a significantly positive correlation between individual urinary MDA concentrations and 1-OHP concentrations, after adjusting several potential confounders. |
| File Format | PDF HTM / HTML |
| DOI | 10.1097/00001648-200611001-00335 |
| Volume Number | 17 |
| Alternate Webpage(s) | http://gra103.aca.ntu.edu.tw/gdoc/95/d92841007a.pdf |
| Alternate Webpage(s) | https://doi.org/10.1097/00001648-200611001-00335 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |