Innovative Methods to Reduce Emissions and Health Impacts of Deep-frying
- Conditions
- Inflammation
- Registration Number
- NCT05278910
- Lead Sponsor
- Academia Sinica, Taiwan
- Brief Summary
Cooking oil fume (COF) is a significant source of PM2.5 for poorly ventilated space indoors and in urban streets near restaurants or night markets. Modern Chinese cooking produces high concentration of COF especially from deep-frying foods and stirred frying. Emission from high-temperature frying has been classified by the IARC as Group 2A carcinogen. Cooks are at high risk of exposure to toxic compounds from cooking fumes. However, more of the COF-related studies focused on the home kitchen and less addresses the problems in the restaurants. Studying health hazards and biomarkers of cooks may provide opportunities to understand biological mechanisms and to search and test efficacy for measures to overturn such risks.
The investigators will recruit 80 cooks who handle deep-frying and stirred frying on daily basis. The 80 cooks will be randomized to 4 groups: (1) control, (2) vegetable and fruits extract (V\&F) group, (3) fish oil group, and (4) V\&F-fish oil group will be provided to the participants for 2 months V\&F capsules (equivalent to 4 servings a day) and fish oil capsules (1\~1.5 serving a day) and placebos of the same appearance. Heart rate variability (HRV), pulmonary functions, bio-markers, oxylipins and metabolomics profile will be measured as outcomes.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- NOT_YET_RECRUITING
- Sex
- All
- Target Recruitment
- 80
Not provided
- Acute diseases in the past 2 weeks
- Taking anti-oxidant supplements in the past month
- Taking steroid or non-steroidal anti-inflammatory drugs (such as Aspirin and Panadol) in the past week
- Under hormone replacement therapy
- Cancer and other severe diseases
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Primary Outcome Measures
Name Time Method Change in HRV baseline and 2 months later Change in heart rate variability (HRV)
Change in pulmonary functions (TLC) baseline and 2 months later Change in TLC in L
Change in pulmonary functions (FVC) baseline and 2 months later Change in FVC in L
Change in pulmonary functions (FEV1) baseline and 2 months later Change in FEV1 in L
Change from baseline in concentrations of inflammatory markers baseline and 2 months later Inflammatory markers include IL-1β, IL-2, IL-4, IL-6, IL-10, IL-12, IL-13, IL-17A, IL-23, IL-33, TNF- α, IFN-γ, CXCL1, CXCL9, and CXCL10 (IP-10) in blood
Change in pulmonary functions (PEF) baseline and 2 months later Change in PEF in L/sec
Change in oxidative stress marker baseline and 2 months later Change in urinary 8-OHdG for DNA damage
Change in pulmonary functions (FEF) baseline and 2 months later Change in FEF in L/sec
- Secondary Outcome Measures
Name Time Method Change in blood cholesterol markers baseline and 2 months later Blood cholesterol markers include HDL in mg/dL, LDL in mg/dL, TG in mg/dL and total cholesterol in mg/dL
Change in liver function baseline and 2 months later The markers of liver function include GOT in U/L and GPT in U/L
Change in kidney function baseline and 2 months later The markers of kidney function include creatinine in mg/dL, uric acid in mg/dL, BUN in mg/dL, microalbumin in mg/dL
Change in blood sugar (HbA1C) baseline and 2 months later Change in HbA1C in %
Change in blood cell count baseline and 2 months later Blood cell count is measured by Completed Blood Count Test
Change in blood sugar (glucose) baseline and 2 months later Change in glucose in mg/dL