Table 2 Characteristics of 22 workers from three different workplaces.

From: Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

Characteristics Western Fast food kitchen Chinese cafeteria kitchen Street food cart
N 12 6 4
  Mean ± SE or N (%)
Age (yrs) 22.7 ± 1.3 35.8 ± 4.2 38.3 ± 4.1
Height (cm) 167.9 ± 3.2 164.2 ± 3.9 171.0 ± 1.7
Weight (kg) 60.0 ± 5.6 64.2 ± 5.6 76.7 ± 9.3
Gender Male 6 (50) 3 (50) 3 (75)
Female 6 (50) 3 (50) 1 (25)
Education High school 5 (42) 6 (100) 3 (75)
College 7 (58) 0 1 (25)
PPE No 0 2 (33) 2 (50)
Yes 12 (100) 4 (67) 2 (50)
Fume extractor No 0 0 4 (100)
Yes 12 (100) 6 (100) 0
Smoking No 12 (100) 4 (67) 3 (75)
Yes 0 2 (33) 1 (25)
Drinking alcohol No 12 (100) 5 (83) 4 (100)
Yes 0 1 (17) 0
Working years at this workplace (yrs) 2.3 ± 0.6 11.6 ± 2.3 14.8 ± 6.3
  1. Abbreviation: SE = standard error; yrs = years.