Association of Particulate Matter from Cooking Oil Fumes with Heart Rate Variability and Oxidative Stress

• Main Authors: Chang-Chuan Chan, Lian-Yu Lin, Ching-Huang Lai, Kai-Jen Chuang, Ming-Tsang Wu, Chih-Hong Pan
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Antioxidants
• Subjects: cooking oil fumes; particulate matter; polycyclic aromatic hydrocarbons; heart rate variability; oxidative stress
• Online Access: https://www.mdpi.com/2076-3921/10/8/1323

Many studies have reported various cardiovascular autonomic responses to ambient particulate matter (PM) pollution, but few have reported such responses to occupational PM exposures. Even fewer have demonstrated a relationship between PM pollution and oxidative stress in humans. This panel study evaluates the association between occupational exposure to PM in cooking oil fumes (COFs), and changes in both heart rate variability (HRV) and oxidative stress responses in 54 male Chinese cooks. Linear mixed-effects regression models were adopted to estimate the strength of the association between PM and HRV. Participants’ pre- and post-workshift urine samples were analyzed for 8-hydroxy-2′-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). Exposure to PM in COFs from 15 min to 2 h were associated with a decrease in HRV and an increase in heart rate among cooks. The urinary 8-OHdG levels of cooks were significantly elevated after workshift exposure to COFs. The levels of PM_2.5, PM_1.0, and particulate benzo(a)pyrene in COFs were all positively correlated with cross-workshift urinary 8-OHdG levels. Furthermore, the levels of benzo(a)pyrene in COFs were positively correlated with cross-workshift urinary MDA levels. The effects of COFs on HRV were independent of cross-workshift urinary 8-OHdG levels. Exposure to COFs leads to disturbed autonomic function and an increased risk of oxidative DNA injury among cooks in Chinese restaurants.