Ever since my parents immigrated to the United States, like many other immigrants, have worked in the restaurant industry. Working long hours, from morning to night, surrounded by toxic chemicals and cooking fumes. My parents would often complain about coughing and even say how they won’t live long due to these working conditions. Hearing those words from my parents is difficult, especially knowing how common these challenges are for restaurant workers. Unfortunately, others rarely discuss these issues. There are around 12.4 million jobs in the restaurant industry, constantly experiencing toxic fumes and other chemicals, making it an urgent public health issue.
Running a restaurant is one of America’s most common businesses with over 799 billion in industry sales and one the most profitable, with an average annual income of $97,173 for restaurant owners. However, the occupational health hazard from kitchen air pollution is often overlooked. Research conducted in Chinese restaurants found that kitchen staff had significantly higher levels of urinary markers for both OF exposure (1-hydroxylysine, 1-OHP) and oxidative DNA damage (8-hydroxy-2'-deoxyguanosine, 8-OHdG) compared to service staff. This is linked with DNA damage, respiratory illnesses, and lung cancer. Respiratory symptoms are prevalent among food preparation workers, with studies showing increased reports of phlegm, shortness of breath, and chronic bronchitis compared to office workers.
In addition to these health concerns, occupational asthma (OA) is another critical issue that disproportionately affects food industry workers. A systematic review of OA among food workers highlights that exposure to aerosolized irritants—such as flours, animal proteins, and enzymes used in food processing—contributes significantly to the development of this condition. Environmental factors like exposure to irritants and individual factors like atopy or genetic predisposition both play a role.
The health risks faced by restaurant workers are a global concern, as studies from Denmark and Norway highlight similar challenges. In Denmark, chefs experience significantly higher rates of lung cancer and respiratory diseases due to prolonged exposure to cooking fumes and grueling work hours, contributing to a life expectancy six to seven years shorter than the national average.
Similarly, Norwegian research links fine particulate matter in cooking fumes to chronic bronchitis, asthma, and other respiratory conditions. The survey asked chefs “How much of your working day consists of cooking on a flat top griddle, grill, or frying pan? Sindre Rabben Svedahl, a doctor in the Occupational Medicine center at St. Olavs Hospital, mentions a correlation between time exposure to cooking fumes to a form of bronchitis. Despite the immense profitability of the restaurant industry, inadequate regulations and limited adoption of advanced ventilation systems continue to endanger kitchen workers’ health.
This blog is published as a part of the High School Science Journalism Fellowship Program.