烹飪油煙中的多環芳香族烴類（PAHs）已被證實具有致癌性及致突變性，因此評估烹飪作業勞工的長期暴露和健康風險需要長期暴露資料庫。但由於時間和成本的限制，過去的暴露評估研究都以橫斷研究為主。因此，如何建立烹飪作業勞工長期暴露資料庫已經成為進行健康風險評估的重要課題。本研究的目的是透過現存之暴露模式推估方法，開發一用於烹飪行業多環芳香族烴類之暴露推估技術，並進行勞工長期健康風險評估。為測試完全混合模式和近遠場模式的適用性，本實驗選用花生油加熱至200°C油炸雞塊進行測試。針對PAHs之產生率及近遠場暴露濃度進行採樣，以石英纖維濾紙之IOM取樣器採集粒相PAHs，並連接XAD-2管來收集氣相PAHs。採集之樣本以GC-MS / MS分析21種PAHs之濃度。
結果顯示氣相和粒相的總PAHs產生率分別為1.45×104和2.14×102 ng/min。在排油煙機流量2.64-5.16 m3/min下PAHs的捕集效率為39.1-76.5％。氣相和粒相總PAHs的逸散率分別為3.41×103- 8.82×103和5.03×101-1.30×102 ng/min。採樣之NF（1.41×10-2-2.95×102 ng / m3）和FF（1.31×102-2.90×102 ng/m3）的暴露濃度無統計上之顯著差異，因此以完全混合模型估算較為合適。比較上述模型預測結果（x; 3.25×102-1.57×103 ng/m3）和現場採樣結果（y; 1.36×102-2.92x102 ng/m3），發現兩者兼具有良好的相關性（y = 0.134x + 75.3; R2=0.860）。最後利用上述推估方法以蒙地卡羅模擬法建立烹飪作業勞工長期暴露資料庫，並進行勞工長期健康風險評估。結果顯示中式餐廳及西式餐廳之烹飪作業勞工較速食或日式餐廳之勞工有較高之致癌風險。本研究提出一有效推估烹飪作業勞工暴露及健康風險評估之技術。

INTRODUCTION
Polycyclic aromatic hydrocarbons (PAHs) contained in cooking oil fumes are known with chronic human health effects, and hence long-term exposure data is required for assessing workers’ exposures and resultant health risks. Due to both time and cost constraints, most previous exposure assessment studies were done on a cross-sectional basis. Therefore, establishing a long-term exposure data has become an important issue for conducting health risk assessment for cooking workers. The aims of this study were set out to develop approaches for establishing long-term exposure data for cooking industries with less constraints, and applying the above approach for assessing lifetime excessive inhalation cancer risks for cooking workers of different types of restaurants exposed to PAHs.

METHODS
The whole study was conducted in a test room installed with an exhaust hood at 0.7m above the deep-frying pan operated under flow rates 2.64–5.16 m3/min. The selected test cooking process involves the use of 3L of peanut oil for deep-frying 300g chicken nuggets at 200°C. The sampling train was set for sampling both the PAH emission rates and chefs-zone/far-field concentrations with the test cooking process. The fugitive emission rates, combining both the measured PAH emission rates and capture efficiencies, were applied to both the well-mixed room and near-field/ far-field models. The predicted PAH exposure concentrations of the model were then calibrated by the measured PAH exposure concentrations. The above approach, by using with Monte Coral simulations, was further applied to establish a long-term PAH exposure databank for the 4 types of restaurants of the Chinese, Western, fast food, and Japanese, respectively. Finally, the study conducted PAHs long-term exposure and lifetime excessive inhalation cancer risk assessment for cooking workers of the 4 types of restaurants.

RESULTS AND DISCUSSION
Results showed that Total-PAHs emission rates of the gas-phase and particle-phase were 1.45×104 and 2.14×102 ng/min, respectively. Capture efficiencies of Total-PAHs of the installed exhaust hood operated under flow rates 2.64–5.16 m3/min were 39.1–76.5%. Resultant fugitive emission rates of the gas-phase and particle-phase Total-PAHs were 3.41×103–8.82×103 and 5.03×101–1.30×102 ng/min, respectively. Considering no significant difference in Total-PAHs sampling results between NF (1.41×102–2.95×102 ng/m3) and FF (1.31×102–2.90×102 ng/m3), the well-mixed room (WMR) model was adopted for estimating the exposures of all workers. A good correlation (y = 0.134x + 75.3; R² = 0.860) was found between the above model predicted results (x; 3.25×102–1.57×103 ng/m3) and field sampling results (y; 1.36×102–2.92 ×102 ng/m3) indicating the plausibility of using proposed approach for establishing a long-term exposure databank for cooking industries in the future. The proposed approach further used to establish the long-term exposure databank for the 4 types of restaurants. PAHs resultant life-time excessive inhalation cancer risks were found as Western food (7.17×10-5) > Chinese food (6.01×10-5) > Japanese food (7.67×10-6) > fast food (6.70×10-6).

CONCLUSION
In conclusion, PAHs generated from the cooking process were mainly gaseous-phase. But from the carcinogenic potency aspect, particle-phase PAHs still important. For measured PAH exposure concentrations, there was no significant difference between NF and FF. Therefore, workers in the kitchen may have similar exposure to PAHs, whether cooking or not. The WMR model was suitably used for predicting PAH exposure concentrations, PAH emission rates should be replaced by the fugitive emission rates based on capture efficiencies of the exhaust hood. The life-time excessive inhalation cancer risk assessment for 4 types of restaurant found both the Western food and Chinese food restaurants had a higher risk than that of the Japanese food and fast food restaurants, which warrant the needs for improving the working environment of the former two types of restaurant in the future.

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