Evaluation of Lipid Profile and Oxidative Stress of Workers in Fast Food Restaurants and The Risk of Atherosclerosis

Abstract

Cooking fumes and biomass smoke pose significant threats to air degradation and human health, especially to people who work in this field on a daily basis, due to the large amounts of hazardous pollutants released from grilling activities. Chronic exposure to these fumes is associated with a risk of inflammation and oxidative stress, which can increase the risk of atherosclerosis. In this study, the lipid profile Glutathion (GSH) and Malondialdehyde (MDA) of workers in fast food restaurants and patients with atherosclerosis were evaluated. The study included 40 Atherosclerosis patients, 40 fast food workers, and 40 healthy individuals as a control group, the ages ranges of (20-40) years. The obtained results indicated a significant increase in cholesterol, triglycerides, LDL, and VLDL and a decrease in HDL (p < 0.01) in patients and fast-food workers compared to control group. The results also indicated a significant increase in the level of MDA, and a significant decrease in the level of GSH for patients and fast-food workers compared to the control. In conclusion, it appears that fast food workers experience oxidative stress and disruption in lipid metabolism that may increase the risk of atherosclerosis. Therefore, safety and quality control measures must be strengthened to reduce the occupational risks of fast-food restaurant workers.

Keywords

• Atherosclerosis
• lipid profile
• Glatuthion
• MalondealLdehyde
• Fast Food Workers