PT  - JOURNAL ARTICLE
AU  - Behcet Al
AU  - Cuma Yildirim
AU  - Suat Zengin
AU  - Murat Cavdar
AU  - Ismail Togun
TI  - The effect of chronic carbon-monoxide exposure on the peak expiratory flow values of grill-kebab chefs
DP  - 2009 Jun 01
TA  - Saudi Medical Journal
PG  - 788--792
VI  - 30
IP  - 6
4099  - http://smj.org.sa/content/30/6/788.short
4100  - http://smj.org.sa/content/30/6/788.full
SO  - Saudi Med J2009 Jun 01; 30
AB  - 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.