Assessment of polycyclic aromatic hydrocarbon (PAH) levels and health risks in kitchen dust from wood, kerosene, and gas cooking systems in Cumilla, Bangladesh

Abstract

This study investigates the presence of polycyclic aromatic hydrocarbons (PAHs) in kitchen dust from households in the Cumilla District of Bangladesh, utilizing three different cooking systems: wood, kerosene, and gas. Sixty dust samples were collected from various kitchen surfaces and analyzed for 18 PAH compounds. The extraction and analysis of PAHs were performed using gas chromatography-mass spectrometry (GC-MS) with selective ion monitoring (SIM) mode. The results indicated significant variations in PAH concentrations across different cooking systems, with the highest levels observed in kitchens using wood stoves, followed by kerosene and gas stoves. Diagnostic ratios were used to identify the sources of PAHs, revealing a combination of pyrogenic and petrogenic origins. Health risk assessments, including Incremental Lifetime Cancer Risk (ILCR) and Hazard Index (HI), were conducted to evaluate the potential risks associated with PAH exposure. The findings demonstrated a higher carcinogenic risk associated with wood stove systems, while kerosene and gas systems posed comparatively lower risks. The study's findings have practical implications for public health and policy development, as they underscore the need for continuous monitoring of indoor PAH levels and the development of policies to mitigate exposure, highlighting the critical importance of addressing indoor pollution to ensure public health safety.