A new exposure route to trace elements in indoor particulate matter

Abstract

Concentrations and emission rates of sixteen trace elements in emitted PM during heating soybean oil using three types of pans, including Teflon, granitium, and cast‐iron, were investigated. Statistically significant decreases in Mn and Co emission rates were observed when the oil was heated in the cast‐iron pan compared to Teflon and granitium pans. Among the released trace elements, Ni, Ba, Zn, and Cr had more contribution to the emission rate. The concentrations of Fe in the emitted PM1 were found to be higher when cast‐iron pan (8.49 ± 3.35 µg/m3) was utilized compared to Teflon (8.05 ± 2.27 µg/m3) and granitium (7.45 ± 1.38 µg/m3). However, these increases were statistically insignificant. The results of our study support the hypothesis that the trace elements translocate from cooking pans into the heated oil and subsequently to the particulate phase. This translocation creates a new inhalation exposure route to trace elements in indoor environments.

A review of critical residential buildings parameters and activities when investigating indoor air quality and pollutants

“…144,145 Moreover, trace elements translocate from the cooking pan into the heated oil, and this affects the concentration of trace elements in the PM phase. 146 All cooking styles use additives and condiments in their recipes, such as salt (sea salt and table salt) and black pepper. Research in this area suggests that condiments can influence PM and VOCs emissions during cooking.…”

“…112 PAHs are found both in the gas and particulate phases and include many carcinogenic and mutagenic compounds. 137 Cooking emissions change with different factors, which include, but are not limited to the cooking oil used and the temperature of cooking, 138 the energy sources (gas burners and electric burners), 139,140 the condiments used, 141 the material being cooked, for example, meat, 142,143 the cooking pan or vessel used [144][145][146] and the ventilation strategies including the presence of an extraction hood. 131,147,148 Cooking styles include, but are not limited to African, Asian, Western, and Middle Eastern.…”

“…Successive heating of an empty pan on an electric stove was demonstrated to result in zero emissions 144,145 . Moreover, trace elements translocate from the cooking pan into the heated oil, and this affects the concentration of trace elements in the PM phase 146 …”

“…Cooking emissions change with different factors, which include, but are not limited to the cooking oil used and the temperature of cooking, 138 the energy sources (gas burners and electric burners), 139 , 140 the condiments used, 141 the material being cooked, for example, meat, 142 , 143 the cooking pan or vessel used 144 , 145 , 146 and the ventilation strategies including the presence of an extraction hood. 131 , 147 , 148 …”

Cooking with biomass fuels and mortality among Chinese elderly people: A prospective cohort study

“…The emissions produced when cooking may contain potentially harmful trace elements (including cobalt and manganese) and organic molecules (including heterocyclic amines and polycyclic aromatic hydrocarbons [PAH]), even when cleaner fuel sources are used. [4][5][6] In households where solid fuels are used in low-efficiency residential stoves, cooking may additionally produce high levels of PM 2.5 , PM 10 , and black carbon (BC), resulting in a significant indoor air quality deterioration with consequent impacts on human health. 7 Past epidemiological studies have found an association between the use of solid fuels and health issues, including liver disease, respiratory disease, and major eye disease.…”