Exposure to cooking fumes during the pan frying of beefsteak under domestic and occupational conditions

Introduction  The aim of this study was to monitor the personal exposure to some harmful components of cooking fumes during the frying of beefsteak under experimental conditions resembling both domestic and occupational cooking situations, and during real-life occupational cooking. The occurrence of the same components during a variety of frying procedures (different frying fats and cooking appliances)    

Methods  In a laboratory kitchen, standardized experiments were performed under conditions similar to the frying of beefsteak in real-life domestic and occupational conditions. Personal sampling was conducted of total particles, high molecular weight aldehydes, polycyclic aromatic hydrocarbons (PAHs) and ultrafine particles. Tests were conducted under the use of different frying fats (margarine, soya bean oil, rapeseed oil, olive oil), and different cooking appliances (gas, electric). Personal sampling of total particles, high molecular weight aldehydes and PAHs was also conducted in three restaurant kitchens.    

Results  The personal sampling confirmed the presence of carcinogenic components (higher aldehydes and PAHs) in fumes from Norwegian cooking styles. The choice of frying fat affected the concentrations of particulate matter and chemical components produced. Frying on a gas stove caused a higher exposure to some of the hazardous components in cooking fumes than frying on an electric stove.    

Discussion  The levels of total particles, PAHs and higher aldehydes did not covariate, suggesting that the measured levels of particulate matter alone are unsuitable as indicators of the actual health risk inflicted upon persons exposed to cooking fumes. The studies were not comprehensive enough to recommend preferable frying fats.   It seems vital to reduce the exposure to cooking fumes as far as possible. In the area of extraction hoods, more research is needed in order to develop optimal systems. Additional studies are required in order to be able to identify relations between exposure to and adverse effects of cooking fumes.