| Table 2: Airborne concentrations of cooking fumes. Figures are mean (SD; range). The difference between two groups is significant (p<0.001) for all variables. | |||
| Variable | n | Kitchen workers | Comparison group (n=10) |
| Formaldehyde (mg/m3) | 16 | 0.45 (0.41; 0.12 to 1.73) | 0.001 (<0.001; 0.0011 to 0.0014) |
| Acetaldehyde (mg/m3) | 16 | 0.13 (0.1; 0.02 to 0.51) | Not detected |
| Acrolein (mg/m3) | 16 | 1.56 (0.41; 0.48 to 2.11) | Not detected |
| TVOCs (mg/m3) | 720 | 1.31 (1.1; 0.34 to 6.9) | 0.85 (0.26; 0.48 to 1.27) |
| PM1 (µg/m3) | 576 | 3.31 (2.6; 1 to 8.5) | 0.5 (0.15; 0.3 to 0.8) |
| PM2.5 (µg/m3) | 576 | 12.21 (5.9; 5.6 to 23) | 3.7 (0.69; 3.1 to 5.4) |
| PM7 (µg/m3) | 576 | 44.5 (16.6; 17.1 to 67.9) | 17.7 (1.8; 16.2 to 21.12) |
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