Table 1.
Physical characteristics of kitchen workers and controls.
Table 2.
Urinary specific gravity and albumin/creatinine ratio (ACR) among kitchen workers and controls.
Table 3.
PM and TVOC concentration in indoor air at kitchen and control room.
Table 4.
Characterization of PAHs and their concentration (mg/m3) in indoor air at kitchen.
Table 5.
Concentration of Urinary PAHs metabolite in creatinine adjusted urine samples (ng/ml) in study subjects.
Fig 1.
Humidex heat stress at kitchen and control room.
(A) Temperature [Normal range: 20–27°C [28]; (B) Relative Humidity (%) [Normal range:30–60% [28]; (C) Dry bulb temperature (DBT); (D)Wet bulb temperature; (E) Humidex heat stress difference at control room and kitchen [Normal range:<29 [27]; *(p,0.05);**(p,0.001).
Fig 2.
GC-MS/MS chromatogram of standard PAH metabolites mixture and exposed urine sample.
(A)Standard mixture of PAH metabolites; (B)PAH metabolites found in sample (F-6) by GC-MS/MS (1-napthol (1-NAP), 9-hydroxyfluorene (9-HF), 3-hydroxyfluorene (3-HF), 2-hydroxyfluorene (2-HF), 9-phenanthrol(9-PHN), 1-hydroxypyrene (1-OHP).