Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks-Reference-Cited by-同舟云学术

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Exposure to cooking oil fumes and oxidative damages: a longitudinal study in Chinese military cooks

Published:2012-09-12 Issue:1 Volume:23 Page:94-100
ISSN:1559-0631
Container-title:Journal of Exposure Science & Environmental Epidemiology
language:en
Short-container-title:J Expo Sci Environ Epidemiol

Author:

Lai Ching-Huang,Jaakkola Jouni J K,Chuang Chien-Yi,Liou Saou-Hsing,Lung Shih-Chun,Loh Ching-Hui,Yu Dah-Shyong,Strickland Paul T

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Pollution,Toxicology,Epidemiology

Link

http://www.nature.com/articles/jes201287.pdf

Reference30 articles.

1. Chiang TA, Wu PF, Wang LF, Lee H, Lee CH, Ko YC . Mutagenicity and polycyclic aromatic hydrocarbon content of fumes from heated cooking oils produced in Taiwan. Mutat Res 1997; 381: 157–161.

2. Chiang TA, Wu PF, Ko YC . Prevention of exposure to mutagenic fumes produced by hot cooking oil in Taiwanese kitchens. Environ Mol Mutagen 1998; 31: 92–96.

3. Pan CH, Chan CC, Huang YL, Wu KY . Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants. Occup Environ Med 2008; 65: 732–735.

4. Singh VK, Patel DK, Jyoti, Ram S, Mathur N, Siddiqui MK . Blood levels of polycyclic aromatic hydrocarbons in children and their association with oxidative stress indices: an Indian perspective. Clin Biochem 2008; 41: 152–161.

5. Svecova V, Rossner P, Dostal M, Topinka J, Solansky I, Sram RJ . Urinary 8-oxodeoxyguanosine levels in children exposed to air pollutants. Mutat Res 2009; 662: 37–43.

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