{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T05:22:45Z","timestamp":1782105765402,"version":"3.54.5"},"reference-count":20,"publisher":"Oxford University Press (OUP)","issue":"1","license":[{"start":{"date-parts":[[2024,10,18]],"date-time":"2024-10-18T00:00:00Z","timestamp":1729209600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/pages\/standard-publication-reuse-rights"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,1,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:sec>\n                  <jats:title>Objectives<\/jats:title>\n                  <jats:p>This study measured cooking fumes to which workers in school cafeterias may be exposed.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods<\/jats:title>\n                  <jats:p>The measurement items were respirable dust, formaldehyde, and carbon monoxide. A total of 111 samples were obtained from 55 schools. Data on variables such as school size and daily cooking oil usage were collected. Correlation and association analysis were performed.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Results<\/jats:title>\n                  <jats:p>The median of concentrations of respirable dust was 38.37 \u00b5g\/m3 (min\u2013max: 20.73\u201349.71 \u00b5g\/m3). The concentrations of formaldehyde and carbon monoxide also showed levels that did not exceed 20% for occupational exposure limits. The increase in school size was significantly correlated with the increase in daily cooking oil usage and had a significant correlation with respirable dust concentration (Spearman\u2019s correlation coefficient, 0.36; P &amp;lt;0.05). The linear regression test results adjusting for other variables were also similar.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusions<\/jats:title>\n                  <jats:p>Cooking food by frying at high heat using cooking oil can increase the exposure of kitchen workers to respirable dust.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/annweh\/wxae078","type":"journal-article","created":{"date-parts":[[2024,10,18]],"date-time":"2024-10-18T17:05:22Z","timestamp":1729271122000},"page":"109-113","source":"Crossref","is-referenced-by-count":2,"title":["Exposure to cooking fumes in cafeteria workers in Korean schools: a pilot study"],"prefix":"10.1093","volume":"69","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4190-0390","authenticated-orcid":false,"given":"Daesung","family":"Lim","sequence":"first","affiliation":[{"name":"Hansung Health and Safety Technology Co., Ltd. , 803, Yuseong-daero, Yuseong-gu , Daejeon 34165,","place":["Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8999-8916","authenticated-orcid":false,"given":"Yong Min","family":"Cho","sequence":"additional","affiliation":[{"name":"Department of Nano Chemical and Biological Engineering, SeoKyeong University , 124 Seogyeong-ro, Seongbuk-gu , Seoul 02713,","place":["Korea"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2024,10,18]]},"reference":[{"key":"2025010805514083600_CIT0001","doi-asserted-by":"publisher","first-page":"531","DOI":"10.1016\/j.apr.2019.12.002","article-title":"Indoor and outdoor air quality: a university cafeteria as a case study","volume":"11","author":"Alves","year":"2020","journal-title":"Atmos Pollut Res"},{"key":"2025010805514083600_CIT0002","doi-asserted-by":"publisher","first-page":"509","DOI":"10.1007\/s10552-023-01686-y","article-title":"Where there are fumes, there may be lung cancer: a 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