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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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Soybean oil + Roasted wheat flour | Placebo Comparator | Assign soybean oil capsule and roasted wheat flour. |
|
| Fish oil + Roasted wheat flour | Experimental | Assign fish oil capsule and roasted wheat flour. |
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| Soybean oil + Vegetable and fruit extracts | Experimental | Assign soybean oil capsule and Vegetable and fruit extracts. |
|
| Fish oil + Vegetable and fruit extracts | Experimental | Assign fish oil capsule and Vegetable and fruit extracts. |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Soybean oil + Roasted wheat flour | Other | Assign soybean oil capsule and roasted wheat flour |
|
| Measure | Description | Time Frame |
|---|---|---|
| Change in HRV | Change in heart rate variability (HRV) | baseline and 2 months later |
| Change in pulmonary functions (TLC) | Change in TLC in L | baseline and 2 months later |
| Change in pulmonary functions (FVC) | Change in FVC in L | baseline and 2 months later |
| Change in pulmonary functions (FEV1) | Change in FEV1 in L | baseline and 2 months later |
| Change in pulmonary functions (PEF) | Change in PEF in L/sec | baseline and 2 months later |
| Change in pulmonary functions (FEF) | Change in FEF in L/sec | baseline and 2 months later |
| Change in oxidative stress marker | Change in urinary 8-OHdG for DNA damage | baseline and 2 months later |
| Change from baseline in concentrations of inflammatory markers | 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 | baseline and 2 months later |
| Measure | Description | Time Frame |
|---|---|---|
| Change in blood cell count | Blood cell count is measured by Completed Blood Count Test | baseline and 2 months later |
| Change in blood cholesterol markers | Blood cholesterol markers include HDL in mg/dL, LDL in mg/dL, TG in mg/dL and total cholesterol in mg/dL |
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Exclusion Criteria:
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| Name | Role | Phone | Extension | |
|---|---|---|---|---|
| Shu-Haur Hsieh, MS | Contact | 886-2-27899121 | d83425@ibms.sinica.edu.tw | |
| Kuang-Mao Chiang, PhD | Contact | 886-2-27899121 | kuangmao@ibms.sinica.edu.tw |
| Name | Affiliation | Role |
|---|---|---|
| Wen-Harn Pan, PhD | Institute of Biomedical Sciences, Academia Sinica | Principal Investigator |
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| ID | Term |
|---|---|
| D007249 | Inflammation |
| ID | Term |
|---|---|
| D010335 | Pathologic Processes |
| D013568 | Pathological Conditions, Signs and Symptoms |
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| ID | Term |
|---|---|
| D013024 | Soybean Oil |
| D005395 | Fish Oils |
| D014675 | Vegetables |
| ID | Term |
|---|---|
| D004042 | Dietary Fats, Unsaturated |
| D004041 | Dietary Fats |
| D005223 | Fats |
| D008055 | Lipids |
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| Fish oil + Roasted wheat flour | Dietary Supplement | Assign fish oil and roasted wheat flour |
|
| Soybean oil + Vegetable and fruit extracts | Dietary Supplement | Assign soybean oil and vegetable and fruit extracts |
|
| Fish oil + Vegetable and fruit extracts | Dietary Supplement | Assign fish oil and vegetable and fruit extracts |
|
| baseline and 2 months later |
| Change in blood sugar (HbA1C) | Change in HbA1C in % | baseline and 2 months later |
| Change in blood sugar (glucose) | Change in glucose in mg/dL | baseline and 2 months later |
| Change in liver function | The markers of liver function include GOT in U/L and GPT in U/L | baseline and 2 months later |
| Change in kidney function | The markers of kidney function include creatinine in mg/dL, uric acid in mg/dL, BUN in mg/dL, microalbumin in mg/dL | baseline and 2 months later |
| D005224 |
| Fats, Unsaturated |
| D010938 | Plant Oils |
| D009821 | Oils |
| D028321 | Plant Preparations |
| D001688 | Biological Products |
| D045424 | Complex Mixtures |
| D005502 | Food |
| D000066888 | Diet, Food, and Nutrition |
| D010829 | Physiological Phenomena |
| D019602 | Food and Beverages |