Comparative study of oxidative stress biomarkers in urine of cooks exposed to three types of cooking-related particles.

@article{Ke2016ComparativeSO,
  title={Comparative study of oxidative stress biomarkers in urine of cooks exposed to three types of cooking-related particles.},
  author={Yuebin Ke and Lihua Huang and Junjie Xia and Xinyun Xu and Honghe Liu and Y. Robert Li},
  journal={Toxicology letters},
  year={2016},
  volume={255},
  pages={36-42}
}
OBJECTIVES To evaluate how exposure to deep-frying oils, repeated frying oil (RFO) and restaurant waste oil (RWO) affects emission of polycyclic aromatic hydrocarbons (PAHs) and oxidative stress in male restaurant workers. METHODS The study participants included 236 male restaurant workers in 12 restaurants in Shenzhen. Airborne particulate PAHs were… CONTINUE READING