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

Chang-Chuan Chan; Lian-Yu Lin; Ching-Huang Lai; Kai-Jen Chuang; Ming-Tsang Wu; Chih-Hong Pan

doi:10.3390/antiox10081323

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

Antioxidants (Basel). 2021 Aug 23;10(8):1323. doi: 10.3390/antiox10081323.

Authors

Chang-Chuan Chan¹, Lian-Yu Lin², Ching-Huang Lai³, Kai-Jen Chuang^{4

5}, Ming-Tsang Wu^{6

7

8

9}, Chih-Hong Pan^{3

10}

Affiliations

¹ Institute of Environmental and Occupational Health Sciences, College of Public Health, National Taiwan University, Taipei 10055, Taiwan.
² Department of Internal Medicine, College of Medicine, National Taiwan University Hospital, Taipei 10050, Taiwan.
³ School of Public Health, National Defense Medical Center, Taipei 11490, Taiwan.
⁴ School of Public Health, College of Public Health and Nutrition, Taipei Medical University, Taipei 11490, Taiwan.
⁵ Department of Public Health, School of Medicine, College of Medicine, Taipei Medical University, Taipei 11490, Taiwan.
⁶ Department of Public Health, College of Health Sciences, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 80787, Taiwan.
⁷ Research Center for Environmental Medicine, Kaohsiung Medical University, 100 ShihChuan 1st Road, Kaohsiung 87087, Taiwan.
⁸ Department of Family Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, 100, Tzyou 1st Road, Kaohsiung 80787, Taiwan.
⁹ Graduate Institute of Clinical Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 80787, Taiwan.
¹⁰ Institute of Labor, Occupational Safety and Health, Ministry of Labor, New Taipei City 22143, Taiwan.

Abstract

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.

Keywords: cooking oil fumes; heart rate variability; oxidative stress; particulate matter; polycyclic aromatic hydrocarbons.