The effect of chronic carbon-monoxide exposure on the peak expiratory flow values of grill-kebab chefs

Authors

• Behcet Al, Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. Tel. +90 (342) 3606060. Fax. +90 (342) 3602839. E-mail: behcetal{at}gmail.com
• Cuma Yildirim, Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. Tel. +90 (342) 3606060. Fax. +90 (342) 3602839. E-mail: behcetal{at}gmail.com
• Suat Zengin, Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. Tel. +90 (342) 3606060. Fax. +90 (342) 3602839. E-mail: behcetal{at}gmail.com
• Murat Cavdar, Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. Tel. +90 (342) 3606060. Fax. +90 (342) 3602839. E-mail: behcetal{at}gmail.com
• Ismail Togun, Department of Emergency, Faculty of Medicine, Gaziantep University, Gaziantep, Turkey. Tel. +90 (342) 3606060. Fax. +90 (342) 3602839. E-mail: behcetal{at}gmail.com

Abstract

OBJECTIVE: To determine the effect of chronic carbon-monoxide (CO) exposure on blood carboxy-hemoglobin (COHb) values in grill-kebab chefs, and if there is any subsequent airway obstruction. METHODS: The study was carried out in Sahinbey Hospital, Medical School of Gaziantep University, Gaziantep, Turkey, between March 2007 and November 2007. Forty male grill-kebab chefs, working in restaurants for at least 3 years, and 48 non-smoker, male healthy volunteers were gathered for this study. The ages, body mass indexes (BMI), blood pressure (BP), COHb, N-terminal pro brain natriuretic peptide (NT-proBNP), and peak expiratory flow (PEF) values of the grill-kebab chefs and controls was measured. Statistical analysis was carried out using the SSPS 13.0 software. RESULTS: The average age for the study group was 33.0 ± 9.1, and for the control group was 34.7± 6.5 years. The average occupation time for the study group was 16.1±7.3 years. The clinical attributes, ages, BMI, BP, and NT-proBNP values of both groups were similar. The COHb (6.5±1.5/2.0±1.1%) values were higher in grill-kebab chefs compared with the control group. The NT-proBNP values were determined as normal (<60 ug/L) in both groups. A higher decrease in PEF speed (average: 65.1/7.1 L/min) was recorded in the grill-kebab chefs. CONCLUSION: Chronic exposure to CO decreases PEF, with narrowing of the airway in grill-kebab chefs. Chronic exposure to CO decreases PEF, with narrowing of the airway in grill-kebab chefs.

Article Type

Research Article

First Page

788

Last Page

792

Recommended Citation

Al, Behcet; Yildirim, Cuma; Zengin, Suat; Cavdar, Murat; and Togun, Ismail (2009) "The effect of chronic carbon-monoxide exposure on the peak expiratory flow values of grill-kebab chefs," Saudi Medical Journal: Vol. 30: Iss. 6, Article 9.
DOI: https://doi.org/10.15537/1658-3175.4745