STUDY OF THE BLOOD CHARACTERISTICS OF PEOPLE EXPOSED TO SMOKE FROM GRILLED MEAT IN SOME AREAS WITHIN ALHAWIJA DISTRICT IN KIRKUK GOVERNORATE, IRAQ

Abstract

The results of this study revealed several significant hematological alterations in individuals exposed to barbecue smoke. While white blood cell counts showed a slight non-significant increase in the exposed group (8.17 X109/L) compared to the control group (7.73 X109/L), red blood cell counts significantly decreased in the exposed group (5.190 X1012/L) compared to the control group (4.60 X1012/L). Additionally, hemoglobin levels and viscosity were significantly elevated in the exposed group (14.92 g/dl and 48.31%, respectively) compared to the control group (14.31 g/dl and 46.58%, respectively). Platelet counts also showed a significant increase in the exposed group (235.2X109/L) compared to the control group (211.3X109/L). These findings suggest that chronic exposure to barbecue smoke may have adverse effects on hematological parameters. Individuals exposed to barbecue smoke for 8 hours exhibited a slightly elevated white blood cell count compared to those exposed for 6 and 12 hours. Specifically, white blood cell counts were 8.83 X109/L for 8 hours, 7.83 X109/L for 6 hours, and 7.80 X109/L for 12 hours. Red blood cell count demonstrated a gradual increase with longer exposure durations. Individuals exposed for 12 hours exhibited the highest red blood cell count at 5.33 X1012/L, followed by 5.20 X1012/L for 8 hours and 5.07X1012/L for 6 hours. Hemoglobin levels and viscosity did not show significant differences based on exposure duration. However, a trend towards higher hemoglobin levels was observed at 8 hours compared to 6 and 12 hours. Viscosity values were slightly higher at 12 hours compared to 8 and 6 hours. Platelet counts did not exhibit significant variations across different exposure durations. The highest platelet counts were observed at 8 hours and 12 hours, with 245.2 X109/L in both cases