Table 3.

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.

Spirometric measure		Group A (n = 12)			Group B (n = 12)			All (n = 24)
		2-1#	3-1	4-1	2-1	3-1	4-1	2-1	3-1	4-1
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

* 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.