Objective: Little is known about respiratory health of women who are occupationally exposed to biomass smoke outside their homes. This study reports the exposure and respiratory health of street cooks in Ile-Ife, Nigeria.
Methods: We assessed exposure to biomass smoke by questionnaire in 188 street cooks and 197 control women and by personal diffusive samplers to quantify volatile organic compounds (VOCs) in a subsample of the women. Respiratory symptoms were assessed by a standardised questionnaire, and pulmonary function was assessed by spirometry before and after bronchodilation. Regression analysis was conducted to compare the outcome between the two groups.
Results: The study included 188 women (median age 40, IQR 30-50 years) who had worked as street cooks for a median of 7 years (IQR 3-15 years) and 197 control women with similar demographics. Benzene concentration in passive samplers worn by the street cooks was significantly higher compared with controls (median (IQR) 119.3 (82.7-343.7) µg/m vs 0.0 (0.0-51.2) µg/m, p<0.001). The odds of reported respiratory symptoms were significantly higher among the street cooks than controls: cough (adjusted OR 4.4, 95% CI 2.2 to 8.5) and phlegm (adjusted OR 3.9, 95% CI 1.5 to 7.3). The street cooks also had higher odd of airway obstruction as measured by forced expiratory volume in 1 s/forced vital capacity <0.7: 11% 3% (adjusted OR of 3.3 (95% CI 1.3 to 8.7)).
Conclusions: This study provides evidence of adverse respiratory effects among street cooks using biomass fuels.
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http://dx.doi.org/10.1136/oemed-2016-104107 | DOI Listing |
Foods
December 2024
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland.
The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C-control, HP1%, HP2%-with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined.
View Article and Find Full Text PDFFoods
December 2024
School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.
In this study, pepper () leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, * value, * value, and chewiness.
View Article and Find Full Text PDFEcotoxicol Environ Saf
December 2024
School of Environmental and Biological Engineering, Nanjing University of Science & Technology, 200 Xiaolingwei Street, Nanjing 210094, China. Electronic address:
The increasing use of plastic food containers, particularly for pre-cooked meals and takeout services, has raised concerns regarding the potential health risks associated with plastic leachates. This study investigated the impact of leachates from heat-treated polypropylene (PP) plastic food containers on glucose and lipid metabolism using both in vitro and in vivo models. AML12 hepatocytes exposed to leachates from three different PP plastic containers exhibited significant disruptions in the homeostasis of lipid and glucose metabolism, evidenced by increased intracellular lipid content and altered gene expression related to lipogenesis, lipid uptake, lipolysis, and fatty acid β-oxidation.
View Article and Find Full Text PDFDisabil Health J
December 2024
Department of Internal Medicine, The University of Kansas Medical Center, Mail Stop 1007, 3901 Rainbow Blvd, Kansas City, KS, 66160, USA. Electronic address:
Background: Individuals with intellectual disabilities (ID) often experience poorer diet quality and lower physical fitness levels as they transition from adolescence to adulthood.
Objective: The purpose of this study was to assess the initial feasibility and efficacy of Chef-ID, a 12-week intervention designed to improve cooking skills and physical function in young adults with ID.
Methods: Young adults with ID attended weekly group sessions which provided hands-on cooking skills, nutrition education, and exercise.
Food Res Int
November 2024
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address:
Monosodium glutamate (MSG) is a basic representative of umami taste, but it exerts adverse effects as reported in several studies. Enhancing umami perception through aroma-taste interactions is a potentially useful approach as a flavor enhancer to reduce future MSG intake. We identified the aroma compounds in fried Takifugu obscurus liver, then studied the effect of aroma compounds on perceived umami taste using the sensomics approach.
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