{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,6]],"date-time":"2025-11-06T20:12:21Z","timestamp":1762459941827,"version":"build-2065373602"},"reference-count":62,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,12,30]],"date-time":"2020-12-30T00:00:00Z","timestamp":1609286400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["UIDB\/50006\/2020 and CEECIND\/03666\/2017"],"award-info":[{"award-number":["UIDB\/50006\/2020 and CEECIND\/03666\/2017"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJERPH"],"abstract":"<jats:p>Grilling activities release large amounts of hazardous pollutants, but information on restaurant grill workers\u2019 exposure to polycyclic aromatic hydrocarbons (PAHs) is almost inexistent. This study assessed the impact of grilling emissions on total workers\u2019 exposure to PAHs by evaluating the concentrations of six urinary biomarkers of exposure (OHPAHs): naphthalene, acenaphthene, fluorene, phenanthrene, pyrene, and benzo(a)pyrene. Individual levels and excretion profiles of urinary OHPAHs were determined during working and nonworking periods. Urinary OHPAHs were quantified by high-performance liquid-chromatography with fluorescence detection. Levels of total OHPAHs (\u2211OHPAHs) were significantly increased (about nine times; p \u2264 0.001) during working comparatively with nonworking days. Urinary 1-hydroxynaphthalene + 1-hydroxyacenapthene and 2-hydroxyfluorene presented the highest increments (ca. 23- and 6-fold increase, respectively), followed by 1-hydroxyphenanthrene (ca. 2.3 times) and 1-hydroxypyrene (ca. 1.8 times). Additionally, 1-hydroxypyrene levels were higher than the benchmark, 0.5 \u00b5mol\/mol creatinine, in 5% of exposed workers. Moreover, 3-hydroxybenzo(a)pyrene, biomarker of exposure to carcinogenic PAHs, was detected in 13% of exposed workers. Individual excretion profiles showed a cumulative increase in \u2211OHPAHs during consecutive working days. A principal component analysis model partially discriminated workers\u2019 exposure during working and nonworking periods showing the impact of grilling activities. Urinary OHPAHs were increased in grill workers during working days.<\/jats:p>","DOI":"10.3390\/ijerph18010230","type":"journal-article","created":{"date-parts":[[2020,12,30]],"date-time":"2020-12-30T09:35:23Z","timestamp":1609320923000},"page":"230","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Grill Workers Exposure to Polycyclic Aromatic Hydrocarbons: Levels and Excretion Profiles of the Urinary Biomarkers"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4150-0151","authenticated-orcid":false,"given":"Marta","family":"Oliveira","sequence":"first","affiliation":[{"name":"REQUIMTE-LAQV, Instituto Superior de Engenharia, Instituto Polit\u00e9cnico do Porto, R. Dr. Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"given":"S\u00edlvia","family":"Capelas","sequence":"additional","affiliation":[{"name":"REQUIMTE-LAQV, Instituto Superior de Engenharia, Instituto Polit\u00e9cnico do Porto, R. Dr. Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"},{"name":"Ibero Massa Florestal, S.A., 3720-584 Oliveira de Azem\u00e9is, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3924-776X","authenticated-orcid":false,"given":"Cristina","family":"Delerue-Matos","sequence":"additional","affiliation":[{"name":"REQUIMTE-LAQV, Instituto Superior de Engenharia, Instituto Polit\u00e9cnico do Porto, R. Dr. Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6433-5801","authenticated-orcid":false,"given":"Simone","family":"Morais","sequence":"additional","affiliation":[{"name":"REQUIMTE-LAQV, Instituto Superior de Engenharia, Instituto Polit\u00e9cnico do Porto, R. Dr. Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1038\/sj.jes.7500466","article-title":"Exposure to carcinogenic PAHs for the vendors of broiled food","volume":"16","author":"Kuo","year":"2006","journal-title":"J. Expo. Sci. Environ. Epidemiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1283","DOI":"10.1016\/j.scitotenv.2018.05.220","article-title":"Size distribution and clothing-air portioning of polycyclic aromatic hydrocarbons generated by barbecue","volume":"63","author":"Lao","year":"2018","journal-title":"Sci. Total Environ."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"16110","DOI":"10.1007\/s11356-015-4837-4","article-title":"Characteristics of PAHs from deep-frying and frying cooking fumes","volume":"22","author":"Yao","year":"2015","journal-title":"Environ. Sci. Pollut. 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