Cooking Oil Fume Exposure and Lung-RADS Distribution Among School Cafeteria Workers of South Korea

Overview

Journal Ann Occup Environ Med

Specialty Environmental Health

Date 2024 Feb 21

PMID 38379639

Authors

Minjun Kim

Yangho Kim

A Ram Kim

Woon Jung Kwon

Soyeoun Lim

Woojin Kim

Cheolin Yoo

Affiliations

Soon will be listed here.

Abstract

Background: Cooking oil fumes (COFs) from cooking with hot oil may contribute to the pathogenesis of lung cancer. Since 2021, occupational lung cancer for individual cafeteria workers has been recognized in South Korea. In this study, we aimed to identify the distribution of lung-imaging reporting and data system (Lung-RADS) among cafeteria workers and to determine factors related to Lung-RADS distribution.

Methods: We included 203 female participants who underwent low-dose computed tomography (LDCT) screening at a university hospital and examined the following variables: age, smoking status, second-hand smoke, height, weight, and years of service, mask use, cooking time, heat source, and ventilation. We divided all participants into culinary and non-culinary workers. Binomial logistic regression was conducted to determine the risk factors on LDCT of Category ≥ 3, separately for the overall group and the culinary group.

Results: In this study, Lung-RADS-positive occurred in 17 (8.4%) individuals, all of whom were culinary workers. Binary logistic regression analyses were performed and no variables were found to have a significant impact on Lung-RADS results. In the subgroup analysis, the Lung-RADS-positive, and -negative groups differed only in ventilation. Binary logistic regression showed that the adjusted odds ratio (aOR) of the Lung-RADS-positive group for inappropriate ventilation at the workplace was 14.89 (95% confidence interval [CI]: 3.296-67.231) compared to appropriate ventilation as the reference, and the aOR for electric appliances at home was 4.59 (95% CI: 1.061-19.890) using liquid fuel as the reference.

Conclusions: The rate of Lung-RADS-positive was significantly higher among culinary workers who performed actual cooking tasks than among nonculinary workers. In addition, appropriate ventilation at the workplace made the LDCT results differ. More research is needed to identify factors that might influence LDCT findings among culinary workers, including those in other occupations.

Citing Articles

Jeong W, Song E, Jeong E, Oh K, Lee H, Jun J Healthc Inform Res. 2024; 30(4):398-408.

PMID: 39551926 PMC: 11570664. DOI: 10.4258/hir.2024.30.4.398.

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