以工程介入降低中式餐廳勞工之烹飪油煙暴露

Reduction of Cooking Oil Fume Exposure by Engineering Intervention in Chinese Restaurants

本研究嘗試應用新的工程介入方法—包圍型氣簾式導煙機來增進抽油煙機捕集效率，以降 低中式餐廳勞工之烹飪油煙暴露。研究針對廚師抱怨過度暴露烹飪油煙的六家中式餐廳進行工 程介入，比較裝設包圍型氣簾式導煙機前後之廚房作業環境空氣中懸浮微粒 (Particulate Matter, PM) 與多環芳香烴化合物 (Polycyclic Aromatic Hydrocarbons, PAHs) 濃度、廚師尿液中8-羥基-2- 去氧鳥嘌呤核甘 (8-hydroxy-2’-deoxyguanosine, 8-OHdG) 與丙二醛 (Malondialdehyde, MDA) 濃 度，並以線性混合效應迴歸模式評估廚師尿液中8-OHdG、MDA與作業環境空氣中PM、PAHs 的相關性。 在裝設包圍型氣簾式導煙機進行烹飪油煙工程介入後，6家中式餐廳廚房在作業環境空氣 中PM10，PM2.5，PM1.0，與粒狀PAHs的幾何平均濃度皆顯著降低；廚師尿液中8-OHdG、MDA 的濃度亦皆顯著降低。在校正干擾因子後，作業環境空氣中PM2.5，PM1.0，benzo(a)pyrene(BaP) 與廚師尿液中8-OHdG濃度分別呈顯著正相關，且作業環境空氣中BaP與廚師尿液中MDA濃度 亦呈顯著正相關。裝設包圍型氣簾式導煙機可有效地降低中式餐廳廚房工作人員之烹飪油煙暴 露與氧化傷害的程度。

This study used a new engineering intervention measure, embracing air curtain device, to increase the capture efficiency of kitchen range hoods and reduce COF exposure for Chinese restaurant workers. The embracing air curtain devices (EACD) were installed in six Chinese restaurants in which the cooks complained of COF exposure. Before- and after- installation measurements were taken to compare changes in particulate matter (PM) and polycyclic aromatic hydrocarbons (PAHs) in kitchen air, and in levels of urinary 8-hydroxy-2’-deoxyguanosine (8-OHdG) and malondialdehyde (MDA). The association of PM and PAHs in air and 8-OHdG and MDA in urine was evaluated by linear mixed–effects regression analysis. The results for the six restaurants studied showed that geometric mean kitchen air levels of PM10, PM2.5, PM1.0, and total particulate PAHs were significantly reduced after the engineering intervention was implemented with the EACD. Urinary levels of 8-OHdG and MDA in cooks were significantly lower after the EACD installment. PM2.5, PM1.0, and benzo(a)pyrene (BaP) levels were positively associated with urinary 8-OHdG levels after adjusting for key personal covariates. Furthermore, urinary MDA levels in cooks were also positively associated with BaP levels. This study demonstrates that the EACD is effective for reducing COF and oxidative stress levels in cooks working in Chinese kitchens.