Characteristics of particulate matter and polycyclic aromatic hydrocarbon pollution generated during kitchen cooking and health risk assessment

Abstract

Recent studies have shown that kitchen pollution is a major concern during cooking. Cooking can release harmful pollutants such as various sizes of particulate matters (PMs) and polycyclic aromatic hydrocarbons (PAHs) that can harm the human body directly or indirectly. This study examined the harm of pollutants from cooking in different Chinese areas, including concentrations of PMs and size distribution as well as PAHs in rural and urban locations. PMs were collected during cooking, and PAHs in the particular matter were analysed. Additionally, the study conducted pollution risk assessment and economic analysis. The results showed that PMs and PAHs released during cooking in rural kitchens were higher than in urban kitchens. Specifically, PM1.0, PM2.5 and PM10 concentrations were 5.05, 3.39 and 3.78 times higher than in rural kitchens. PAH concentration in rural kitchens was 4.79, 5.82 and 6.30 times higher than in urban kitchens, respectively. Skin contact poses the highest carcinogenic risk amongst the pathways. Females had higher exposure to carcinogens than males. Furthermore, smaller PMs have a higher adsorption capacity for PAHs and are more carcinogenic than larger particles. This study examined the harmful effects of different cooking fuels. It aimed to improve cooking environments and increase the use of clean energy.