Efectos en la salud de los asadores y ahumadores a carbon vegetal por exposicion al Monoxido de Carbono, en la ciudad de Pucallpa

Exposure to fumes from charcoal grills and barbecues is a common and even ancestral practice, due to the population's need for food preparation and as a local and national source of income due to the boom in gastronomy. The objective is to evaluate the health effects of charcoal grillers and smokers due to exposure to carbon monoxide in the city of Pucallpa. This was a cross-sectional study; a survey was conducted among 50 people who perform barbecue and smoking activities. A gas analyzer was used in the work area to measure carbon monoxide. The results determined that the average exposure to carbon monoxide is 7.23 mg/m3 (range 1.44 to 18.95 mg/m3), the average exposure time is 5:36 hours per workday, where during activities they commonly present symptoms such as headache, excessive sweating and blurred vision, as well as the most prevalent disease is cataracts, followed by hypertension pneumonia. These results are a clear indicator of a high probability of negative health effects in people exposed to carbon monoxide from the smoke of grills and smokers.