Health Risks from Exposure to PM 2.5-bound Polycyclic Aromatic Hydrocarbons in Fumes Emitted from Various Cooking Styles and Their Respiratory Deposition in a City Population Stratified by Age and Sex.
- Author:
Jun Feng ZHANG
1
;
Xi CHEN
2
;
Ke GAO
1
;
Shui Yuan CHENG
1
;
Wen Jiao DUAN
1
;
Li Ying FU
1
;
Jian Jia LI
1
;
Shu Shu LAN
3
;
Cui Lan FANG
3
Author Information
- Publication Type:Journal Article
- Keywords: Cooking fumes; Health risk; Older adults; PM2.5-bound PAHs; Respiratory deposition dose
- MeSH: Humans; Polycyclic Aromatic Hydrocarbons/analysis*; Cooking/methods*; Male; Female; Particulate Matter/analysis*; Adult; Child; Middle Aged; Air Pollutants/analysis*; Adolescent; Air Pollution, Indoor/analysis*; Young Adult; Child, Preschool; Aged; China; Inhalation Exposure; Age Factors; Sex Factors; Cities; Infant
- From: Biomedical and Environmental Sciences 2025;38(10):1230-1245
- CountryChina
- Language:English
-
Abstract:
OBJECTIVES:To characterize fine particulate matter (PM 2.5)-bound polycyclic aromatic hydrocarbons (PAHs) emitted from different cooking fumes and their exposure routes and assess their health-associated impact to provide a reference for health risk prevention from PAH exposure across different age and sex groups.
METHODS:Sixteen PM 2.5-bound PAHs emitted from 11 cooking styles were analyzed using GC-MS/MS. The health hazards of these PAHs in the Handan City population (stratified by age and sex) were predicted using the incremental lifetime cancer risk ( ILCR) model. The respiratory deposition doses ( RDDs) of the PAHs in children and adults were calculated using the PM 2.5 deposition rates in the upper airway, tracheobronchial, and alveolar regions.
RESULTS:The total concentrations of PM 2.5-bound PAHs ranged from 61.10 to 403.80 ng/m 3. Regardless of cooking styles, the ILCR total values for adults (1.23 × 10 -6 to 3.70 × 10 -6) and older adults (1.28 × 10 -6 to 3.88 × 10 -6) exceeded the acceptable limit of 1.00 × 10 -6. With increasing age, the ILCR total value first declined and then increased, varying substantially among the population groups. Cancer risk exhibited particularly high sensitivity to short exposure to barbecue-derived PAHs under equivalent body weights. Furthermore, barbecue, Sichuan and Hunan cuisine, Chinese cuisine, and Chinese fast food were associated with higher RDDs for both adults and children.
CONCLUSION:ILCR total values exceeded the acceptable limit for both females and males of adults, with all cooking styles showing a potentially high cancer risk. Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.
