ArticleToxics2026
Occupational Exposure to Cooking-Generated Polycyclic Aromatic Hydrocarbons and Associated Oxidative Stress and DNA Damage Among Grill Restaurant Workers.
Article in Toxics, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Street-food grilling is a common occupation in Asia, yet the occupational health risks associated with cooking-generated polycyclic aromatic hydrocarbons (PAHs) exposure, occurring alongside plausible unmeasured co-exposures such as ambient heat and physical workload, remain under-researched. This study investigated the internal dose of PAH exposure and its association with early biological effects and physiological strain among grill restaurant workers. A cross-sectional study was conducted involving grill workers and 20 age/BMI-matched controls. Urinary 1-hydroxypyrene (1-OHP) was utilized as the primary exposure biomarker. The study assessed early biological effects such as oxidative stress (8-OHdG, F
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