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See Latest ArticlesShort term exposure to cooking fumes and pulmonary function
Journal of Occupational Medicine and Toxicology, 05/05/09
Svedahl S et al. - The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET). The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2 % decrease during the unexposed day. The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. In this experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.
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