Table 3 |
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|
Percentual changes in spirometric values at different points in time in the groups and during periods with (E) and without (B) exposure to cooking fumes. |
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|
Spirometric measure |
Group A (n = 12) |
Group B (n = 12) |
All (n = 24) |
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|
|
|
|
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|
2-1# |
3-1 |
4-1 |
2-1 |
3-1 |
4-1 |
2-1 |
3-1 |
4-1 |
||
|
|
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|
FVC |
B |
-1.1 |
-0.6 |
+0.1 |
-1.7 |
-1.3 |
-2.3 |
-1.4 |
-0.9 |
-1.1 |
|
E |
+0.2 |
-0.5 |
-0.8 |
-1.3 |
-0.9 |
+0.1 |
-0.6 |
-0.7 |
-0.4 |
|
|
FEV1 |
B |
+1.1 |
+1.3 |
+0.6 |
-0.8 |
-0.6 |
-1.6 |
+0.2 |
+0.4 |
-0.5 |
|
E |
+0.5 |
-0.5 |
-1.2 |
-0.8 |
-0.5 |
-0.5 |
-0.2 |
-0.5 |
-0.9 |
|
|
FEV% |
B |
+2.3 |
+1.9 |
+0.6 |
+0.9 |
+0.8 |
+0.7 |
+1.6 |
+1.4 |
+0.7 |
|
E |
+0.3 |
+0.0 |
-0.3 |
+0.5 |
+0.5 |
-0.6 |
+0.4 |
+0.2 |
-0.5 |
|
|
PEF |
B |
+2.4 |
-0.5 |
-1.7 |
-1.7 |
-1.7 |
-3.0 |
+0.4 |
-1.1 |
-2.3 |
|
E |
-0.8 |
-0.2 |
-0.6 |
+0.9 |
+2.6 |
+1.4 |
+0.1 |
+1.2 |
+0.4 |
|
|
FEF25 |
B |
+3.8 |
+5.9 |
+3.6 |
-5.0 |
-5.4 |
-4.2 |
-0.6 |
+0.3 |
-0.3 |
|
E |
-0.9 |
+0.5 |
-0.4 |
-1.4 |
+1.9* |
+0.7 |
-1.2 |
+1.2 |
+0.1 |
|
|
FEF50 |
B |
+0.6 |
+3.4 |
-0.2 |
-2.6 |
-4.5 |
-4.6 |
-1.0 |
-0.6 |
-2.4 |
|
E |
-0.6 |
+0.7 |
-2.5 |
+6.5* |
+6.1* |
+0.6 |
+2.9 |
+3.4 |
-1.0 |
|
|
FEF75 |
B |
-0.7 |
+3.7 |
-0.9 |
+3.8 |
+3.8 |
+0.1 |
+1.6 |
+3.7 |
-0.4 |
|
E |
+2.3 |
+0.6 |
+0.9 |
+1.3 |
-1.0 |
-0.6 |
+1.8 |
-0.2 |
+0.1 |
|
|
FET |
B |
+1.0 |
+0.2 |
-4.5 |
-0.7 |
-6.7 |
+8.7 |
+0.1 |
-3.2 |
+2.1 |
|
E |
+1.0 |
+16.9 |
+1.0 |
+12.8 |
+14.6 |
+7.3 |
+6.9 |
+15.7* |
+4.2 |
|
|
|
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|
* p < 0.05 # 2-1 is the difference between the first measurement and the measurement at the time of leaving the kitchen after 2 or 4 hours. 3-1 is the difference between the first measurement and the measurement taken 6 hours after entering the kitchen. 4-1 is the difference between the first measurement and the measurement taken 24 hours after entering the kitchen during the day with exposure compared to the day without exposure. |
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|
Svedahl et al. Journal of Occupational Medicine and Toxicology 2009 4:9 doi:10.1186/1745-6673-4-9 |
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