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Table 3 Percentual changes in spirometric values at different points in time in the groups and during periods with (E) and without (B) exposure to cooking fumes.

From: Short term exposure to cooking fumes and pulmonary function

Spirometric measure Group A (n = 12) Group B (n = 12) All (n = 24)
   2-1# 3-1 4-1 2-1 3-1 4-1 2-1 3-1 4-1
FVC B -1.1 -0.6 +0.1 -1.7 -1.3 -2.3 -1.4 -0.9 -1.1
  E +0.2 -0.5 -0.8 -1.3 -0.9 +0.1 -0.6 -0.7 -0.4
FEV1 B +1.1 +1.3 +0.6 -0.8 -0.6 -1.6 +0.2 +0.4 -0.5
  E +0.5 -0.5 -1.2 -0.8 -0.5 -0.5 -0.2 -0.5 -0.9
FEV% B +2.3 +1.9 +0.6 +0.9 +0.8 +0.7 +1.6 +1.4 +0.7
  E +0.3 +0.0 -0.3 +0.5 +0.5 -0.6 +0.4 +0.2 -0.5
PEF B +2.4 -0.5 -1.7 -1.7 -1.7 -3.0 +0.4 -1.1 -2.3
  E -0.8 -0.2 -0.6 +0.9 +2.6 +1.4 +0.1 +1.2 +0.4
FEF25 B +3.8 +5.9 +3.6 -5.0 -5.4 -4.2 -0.6 +0.3 -0.3
  E -0.9 +0.5 -0.4 -1.4 +1.9* +0.7 -1.2 +1.2 +0.1
FEF50 B +0.6 +3.4 -0.2 -2.6 -4.5 -4.6 -1.0 -0.6 -2.4
  E -0.6 +0.7 -2.5 +6.5* +6.1* +0.6 +2.9 +3.4 -1.0
FEF75 B -0.7 +3.7 -0.9 +3.8 +3.8 +0.1 +1.6 +3.7 -0.4
  E +2.3 +0.6 +0.9 +1.3 -1.0 -0.6 +1.8 -0.2 +0.1
FET B +1.0 +0.2 -4.5 -0.7 -6.7 +8.7 +0.1 -3.2 +2.1
  E +1.0 +16.9 +1.0 +12.8 +14.6 +7.3 +6.9 +15.7* +4.2
  1. * p < 0.05
  2. # 2-1 is the difference between the first measurement and the measurement at the time of leaving the kitchen after 2 or 4 hours. 3-1 is the difference between the first measurement and the measurement taken 6 hours after entering the kitchen. 4-1 is the difference between the first measurement and the measurement taken 24 hours after entering the kitchen during the day with exposure compared to the day without exposure.