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The environmental impact of exposure to barbecue smoke on biochemical and hematological parameters of BBQ workers | ||
| Journal of University of Anbar for Pure Science | ||
| Volume 20, Issue 2, August 2026, Pages 143-151 PDF (453.58 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.37652/juaps.2025.161721.1448 | ||
| Authors | ||
| Manaf A. Guma1; Ola J. Jubier1; Khalid F, Al-rawi* 2; Ali M. Abdul Wahid3 | ||
| 1Department of Environment, College of Applied Sciences- Hit, University of Anbar, Iraq | ||
| 2University Of Anbar, Continuing Education Center, Iraq | ||
| 3Hit Hospital, Ministry of health, Iraq | ||
| Abstract | ||
| BBQ pitmasters are exposed daily to various gaseous and particulate pollutants during grilling or barbecuing traditional foods in many countries, including Iraq. These toxic emissions may have long-term effects on human health. In this study, biochemical, biophysical, and hematological investigations were performed to assess the effects of grilling emissions on BBQ workers, also known as BBQ pitmasters, in Hit City, Iraq. The results showed significant changes in several clinical biochemical and hematological biomarkers. For example, total protein, albumin, triglycerides, and very-low-density lipoprotein (VLDL) levels showed significant increases at p < 0.05. However, serum uric acid showed a significant decrease compared with the healthy control group. Collectively, the results suggest that exposure to grilling emissions may alter hematological values in the blood and may have potentially harmful effects on pitmasters. The study showed that five biochemical parameters out of 15 measured parameters and four hematological parameters out of 10 measured parameters showed significant changes in BBQ workers compared with healthy controls, possibly due to unsafe work practices followed during grilling. | ||
| Keywords | ||
| BBQ Pitmasters; grilling emissions; PAHs aromatic hydrocarbons compounds; oxidative stress; lipid profile | ||
| References | ||
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