Urinary 1-hydroxypyrene and malondialdehyde in male workers in Chinese restaurants

OBJECTIVES: To assess internal dose and oxidative stress in male restaurant workers exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking oil fumes (COFs) in Chinese restaurants. METHODS: The study participants included 288 male restaurant workers (171 kitchen and 117 service staff) in Chi...

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Detalles Bibliográficos
Autores principales: Pan, C-H, Chan, C-C, Huang, Y-L, Wu, K-Y
Formato: Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2008
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2602750/
https://www.ncbi.nlm.nih.gov/pubmed/18940956
http://dx.doi.org/10.1136/oem.2007.036970

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2602750/
https://www.ncbi.nlm.nih.gov/pubmed/18940956
http://dx.doi.org/10.1136/oem.2007.036970

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