Chemical Characteristic and Inhalational Carcinogenic Risk of PM_2.5 Exposure During Indoor Cooking in Northeastern China

Abstract

To analyze physicochemical characteristics of PM 2.5 from indoor cooking and to assess their health risks, the particulate concentrations and chemical compositions of indoor PM 2.5 under two cooking styles and four ventilation conditions were investigated in Northeastern China. The inhaled carcinogenic risks and non-carcinogenic risks of the heavy metals and polycyclic aromatic hydrocarbons (PAHs) were calculated, respectively. Our results showed that the cooking method of deep-frying produced higher concentrations of PM 2.5 than stir-frying, and the usage of window ventilation was faster than fresh air system (FAS) to decrease concentrations of indoor PM 2.5. The proportions of chemical components of indoor PM 2.5 were only associated with cooking styles but not with ventilation conditions. The proportion in BbF, BaA, FL, Pyr of PAHs components and Cu, Cr, Pb of heavy metals in panseared fish were higher than that of stir-fried pork with cabbage. The total inhaled non-carcinogenic risks of heavy metals and PAHs are both below the safety level, but the health risks analysis indicated that heavy metals released from both cooking methods had potential adverse effects on human health. Therefore, we recommend that reducing deep-frying, enabling window ventilation and closing the kitchen door as the first choice for controlling indoor air pollution during the process of cooking in Northeastern China.