Occupations such as chefs and obesity: Analyzing the causes of high cholesterol in two high-risk groups.

The Relationship Between Hyperlipidemia, Occupation, and Obesity
Occupation and Hyperlipidemia
Among occupational groups, chefs are often among the most vulnerable to hyperlipidemia.

●Work-Related Fatigue
(1) Poor Working Environment. Chefs typically work in small kitchens, which are often crowded with staff, resulting in limited space. During cooking, the air is filled with heat, and poor ventilation makes it extremely stuffy. Working in such an environment is detrimental to health.

(2) Heavy Workload. Chefs primarily work standing or squatting, rarely sitting, making their work quite tiring. Furthermore, their work hours are irregular, generally from 9 am to 1 pm, then from 4:30 pm to after 9 pm.

●High Levels of Oil Fumes, Carbon Monoxide, and Nitrogen Oxides
Chinese cooking emphasizes frying, stir-frying, boiling, and deep-frying,

which generate large amounts of oil fumes. Combined with the large volume of cooking in a short time, these fumes spread throughout the small kitchen space, invading the respiratory tract. In this environment, short periods of work can cause dizziness and nausea, a condition known as "oil intoxication." Prolonged work in this environment can lead to a condition medically termed "oil fume syndrome." People with this syndrome often experience loss of appetite, irritability, lethargy, drowsiness, and fatigue. Despite reduced food intake, weight gain occurs unnoticed, which is one reason why many chefs are overweight. Oil fumes also contain a carcinogen called benzo[a]pyrene; long-term inhalation of this harmful substance can induce lung cancer. Cancer experts have observed a rising incidence of lung cancer in women, even exceeding that of men, and kitchen fumes are a significant contributing factor.

Carbon monoxide in kitchens primarily comes from incomplete combustion of fuel and cooking fumes. Surveys show that carbon monoxide levels in most kitchens exceed the standard, with the most severe cases exceeding the national standard by 19.5 times. Researchers subsequently tested the carbon monoxide concentration in the exhaled breath of over 100 chefs, finding that all had significantly higher levels than non-chefs. To confirm the harmful effects of carbon monoxide on human health, electrocardiogram (ECG) monitoring was conducted on these chefs, revealing that nearly half had abnormal ECG readings. Excessive inhalation of nitrogen oxides leads to lung damage, causing asthma, bronchitis, emphysema, and in severe cases, pulmonary fibrosis.

Related surveys show that the proportion of people with abnormal blood lipids is even higher among white-collar workers and civil servants in monopolistic and specialized industries. For example, in one monopolistic industry, out of 867 people examined, 413 had abnormal blood lipids, accounting for 47.64% of the total.