Respiratory health and lung function in Chinese restaurant kitchen workers

Occupational and Environmental Medicine

Volumn 68, Issue 10, 2011, Pages 746-752

  Wong, Tze Wai ^a   Wong, Andromeda H S ^a   Lee, Frank S C ^b   Qiu, Hong ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^b HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON MONOXIDE; HYDROCARBON; METHANE; NITRIC OXIDE; NITROGEN DIOXIDE; VOLATILE ORGANIC COMPOUND;

ADULT; AIR POLLUTANT; ARTICLE; CATERING SERVICE; CHINESE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); COOKING; ELECTRICAL EQUIPMENT; FEMALE; FORCED EXPIRATORY VOLUME; FORCED VITAL CAPACITY; HEALTH SURVEY; HONG KONG; HUMAN; INTERVIEW; KITCHEN; LUNG FUNCTION TEST; MAJOR CLINICAL STUDY; MALE; MAXIMUM ALLOWABLE CONCENTRATION; NOISE; OCCUPATIONAL EXPOSURE; OCCUPATIONAL HEALTH; PARTICULATE MATTER; PREVALENCE; PRIORITY JOURNAL; RESPIRATORY FUNCTION; RESPIRATORY SYSTEM; RISK FACTOR; ROOM TEMPERATURE; SORE THROAT; SPUTUM; SYMPTOM; WHEEZING; WORKER;

ADULT; AIR POLLUTANTS, OCCUPATIONAL; AIR POLLUTION, INDOOR; ASIAN CONTINENTAL ANCESTRY GROUP; COOKING; FORCED EXPIRATORY VOLUME; HONG KONG; HOUSEHOLD ARTICLES; HUMANS; LUNG DISEASES; NOISE, OCCUPATIONAL; OCCUPATIONAL EXPOSURE; PARTICULATE MATTER; RESPIRATORY FUNCTION TESTS; RESTAURANTS; TEMPERATURE; VITAL CAPACITY;

EID: 80052917487     PISSN: 13510711     EISSN: 14707926     Source Type: Journal    
DOI: 10.1136/oem.2010.059378     Document Type: Article

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