Measurement of indoor exposure to Japanese style of cooking (Teppanyaki) using personal sensors and biomarkers of exposure

A. U. Okam, J. M. Delgado-Saborit, M.-R Chao and C.-W Hu.

Healthy subjects visited a Japanese restaurant and were exposed to cooking fumes from the Japanese cooking style “Teppanyaki”. Pollutant exposure concentrations measured in the Japanese restaurant were made possible with the help of personal sensors. The aim of this study was to investigate the personal exposure of customers to cooking fumes from the Japanese style of cooking “Teppanyaki” in a Japanese restaurant using personal sensors and to assess the presence of biomarkers of inflammatory response (NO3, NO2 and pH) in EBC and oxidative stress biomarker of DNA damage and repair in urinary 8-oxodG.

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