Burden of disease for workers attributable to exposure through inhalation of PPAHs in RSPM from cooking fumes

Harm from Residential Indoor Air Contaminants

This study presents a health-centered approach to quantify and compare the chronic harm caused by indoor air contaminants using disability-adjusted life-year (DALY). The aim is to understand the chronic harm caused by airborne contaminants in dwellings and identify the most harmful. Epidemiological and toxicological evidence of population morbidity and mortality is used to determine harm intensities, a metric of chronic harm per unit of contaminant concentration. Uncertainty is evaluated in the concentrations of 45 indoor air contaminants commonly found in dwellings. Chronic harm is estimated from the harm intensities and the concentrations. The most harmful contaminants in dwellings are PM2.5, PM10-2.5, NO2, formaldehyde, radon, and O3, accounting for over 99% of total median harm of 2200 DALYs/105 person/year. The chronic harm caused by all airborne contaminants in dwellings accounts for 7% of the total global burden from all diseases.

Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing

Given the increasing popularity of outdoor barbecue activities and the disregard for barbecue fumes, this study systematically investigated barbecue fume emission characteristics for three types of grilled meats. Particulate matter and volatile organic compounds (VOCs) were continuously measured, and polycyclic aromatic hydrocarbons (PAHs) were isolated from the particulate matter. Cooking emission concentrations depended strongly on the type of meat being cooked. Fine particles were the main particles detected in this study. Low and medium-weight PAHs were the dominant species for all cooking experiments. The mass concentration of total VOCs in the barbecue smoke of the three groups showed significant differences (p < 0.05) and was 1667.18 ± 10.49 μg/m³ in the chicken wing group, 904.03 ± 7.12 μg/m³ in the beef steak group, and 3653.37 ± 12.22 μg/m³ in the streaky pork group. The results of risk assessment showed that the toxicity equivalent quality (TEQ) of carcinogenic PAHs in the particulate matter was significantly higher in the streaky pork group than in the chicken wing and beef steak groups. The carcinogenic risk of benzene exceeds the US EPA standard (1.0E-6) in all types of fumes. Although the hazard index (HI) was below one in all groups for noncarcinogenic risks, it was not cause of optimism. We conjecture that only 500 g of streaky pork would exceed the noncarcinogenic risk limit, and the mass required for carcinogenic risk may be less. When barbecuing, it is essential to avoid high-fat foods and strictly control the fat quantity. This study quantifies the incremental risk of specific foods to consumers and will hopefully provide insight into the hazards of barbecue fumes.

Ambient Levels, Emission Sources and Health Effect of PM2.5-Bound Carbonaceous Particles and Polycyclic Aromatic Hydrocarbons in the City of Kuala Lumpur, Malaysia

With increasing interest in understanding the contribution of secondary organic aerosol (SOA) to particulate air pollution in urban areas, an exploratory study was carried out to determine levels of carbonaceous aerosols and polycyclic aromatic hydrocarbons (PAHs) in the city of Kuala Lumpur, Malaysia. PM2.5 samples were collected using a high-volume sampler for 24 h in several areas in Kuala Lumpur during the north-easterly monsoon from January to March 2019. Samples were analyzed for water-soluble organic carbon (WSOC), organic carbon (OC), and elemental carbon (EC). Secondary organic carbon (SOC) in PM2.5 was estimated. Particle-bound PAHs were analyzed using gas chromatography-flame ionization detector (GC-FID). Average concentrations of WSOC, OC, and EC were 2.73 ± 2.17 (range of 0.63–9.12) µg/m3, 6.88 ± 4.94 (3.12–24.1) µg/m3, and 3.68 ± 1.58 (1.33–6.82) µg/m3, respectively, with estimated average SOC of 2.33 µg/m3, contributing 34% to total OC. The dominance of char-EC over soot-EC suggests that PM2.5 is influenced by biomass and coal combustion sources. The average of total PAHs was 1.74 ± 2.68 ng/m3. Source identification methods revealed natural gas and biomass burning, and urban traffic combustion as dominant sources of PAHs in Kuala Lumpur. A deterministic health risk assessment of PAHs was conducted for several age groups, including infant, toddler, children, adolescent, and adult. Carcinogenic and non-carcinogenic risk of PAH species were well below the acceptable levels recommended by the USEPA. Backward trajectory analysis revealed north-east air mass brought pollutants to the studied areas, suggesting the north-easterly monsoon as a major contributor to increased air pollution in Kuala Lumpur. Further work is needed using long-term monitoring data to understand the origin of PAHs contributing to SOA formation and to apply source-risk apportionment to better elucidate the potential risk factors posed by the various sources in urban areas in Kuala Lumpur.

Indoor and Outdoor PM10-Bound PAHs in an Urban Environment. Similarity of Mixtures and Source Attribution

Given that the European Union lays down air quality objectives associated with outdoor environments, indoor air mixtures' study acquires a remarkable relevance. This work aims to submit a stepwise methodological framework for assessing similarities between indoor and outdoor air mixtures and apportioning potential emission sources. For reaching this goal, PM₁₀ particles were systematically and simultaneously collected at an indoor (dominant emission sources free) and outdoor environment during a year to determine the PAH content in both air mixtures. Broadly, outdoor PAHs levels were higher than at the indoor location, supporting a strong association between both mixtures (r = 0.968, p > 0.001), mainly during the cold period (r = 0.896, p > 0.001). The light molecular weight PAHs were highlighted at the indoor site, in particular to naphthalene and anthracene. Outdoor emission sources influenced the indoor PAH levels, especially high and medium molecular weight PAHs. The local-traffic load was identified as a dominant pollution source responsible for more than half PAHs determined at both environments. Therefore, the control of outdoor emission sources would be translated into an improvement of indoor air quality.

Quantification of polycyclic aromatic hydrocarbons in kitchen depositions by SUPRAS-LC-FLR and human health risk assessment

Concentration, composition and sources of polycyclic aromatic hydrocarbons (PAHs) in kitchen depositions from different sampling categories such as restaurants, university mess and houses were investigated, and associated human exposure risk through dietary intake, inhalation and dermal contact was determined. The PAHs in the samples were extracted by supramolecular solvent based microextraction (SUPRAS) method and the concentrations were determined by high pressure liquid chromatography (HPLC) with fluorescence detection. The mean of Σ16PAHs concentration was found to be the highest (386.09 ± 413.17 mg kg^-1) for restaurants followed by mess (80.91 ± 92.81 mg kg^-1) and houses (24.65 ± 10.52 mg kg^-1). Traffic sources were found to be predominant contributors of PAHs in restaurants while cooking activities were the sources for mess and houses. Three- and five-ring PAHs were prominent in restaurants and mess samples while two- and three-ring PAHs contributed the most in houses samples. Non-cancer risk (hazard index) from exposure to these PAHs was found to be within safe limits i.e. 2.70E-09 to 7.46E-08. Estimated lifetime cancer risk was found to range from 2.46E-06 to 7.81E-04 from exposure to these PAHs and indicates significant risk due to exceeding the guideline value of 10^-6.

Risk assessment of polycyclic aromatic hydrocarbons and their chlorinated derivatives produced during cooking and released in exhaust gas

Cooking exhaust gas includes polycyclic aromatic hydrocarbons (PAHs) that are unintentionally generated during cooking, which exposes the cook and others in the vicinity to these toxic compounds. However, information on the occurrence of PAHs, particularly their chlorinated derivatives (ClPAHs), in cooking exhaust gas is limited. Here, we determined the concentrations of 12 PAHs and 20 ClPAHs in cooking exhaust gas emitted during gas-grilling of a Pacific saury using a typical Japanese fish grill in an indoor kitchen. The total concentrations of PAHs and ClPAHs in the cooking exhaust gas were 3400 and 19 ng m^-3, respectively. All 12 PAHs were detected in the cooking exhaust gas, with phenanthrene (2100 ng m^-3), fluorene (630 ng m^-3), and anthracene (200 ng m^-3) detected at the highest concentrations. Four of the 20 ClPAHs were detected, with 9-monochlorinated phenanthrene detected at the highest concentration (12 ng m^-3). The exposure rates for the cook to the PAHs and ClPAHs in the cooking exhaust gas, estimated using the National Institute of Advanced Industrial Science and Technology - Indoor Consumer Exposure Assessment Tool (AIST-ICET), were in the range of 7.2-72 ng-BaP_eq kg^-1 day^-1 (toxic equivalent concentrations relative to the toxicity of benzo[a]pyrene), which was comparable with that for dietary ingestion of cooked foods (54 ng-BaP_eq kg^-1 day^-1). A risk assessment of exposure to PAHs and ClPAHs in cooking exhaust gas in the indoor environment revealed that this gas may pose a health risk to the cook (incremental lifetime cancer risk: 2.1 × 10^-6 to 2.1 × 10^-5), indicating that further investigations are warranted.