Non-carcinogenic and cumulative risk assessment of exposure of kitchen workers in restaurants and local residents in the vicinity of polycyclic aromatic hydrocarbons.

Polycyclic aromatic hydrocarbons (PAH) are often formed when organic substances do not burn completely. This study evaluates the non-carcinogenic and cumulative risks associated with PAH levels by testing blood and urine samples in kitchen workers and residents near restaurants in Shiraz, Iran. Metabolites of PAH in the urine samples as well as clinical parameters in the blood samples were measured.

Exposure to polycyclic aromatic hydrocarbon-induced oxidative stress in individuals living near restaurants: a cross-sectional study in Shiraz, Iran.

Polycyclic aromatic hydrocarbons are environmental pollutants caused by the incomplete combustion of organic matter. The aim of this study was to investigate the concentration of urinary PAHs and their health effects in individuals living near restaurants. This cross-sectional study was done on 57 individuals who were living near 36 restaurants, and 30 individuals as the control group.