Indoor/outdoor pollution level and personal inhalation exposure of polycyclic aromatic hydrocarbons through biomass fuelled cooking

Shen, Guofeng; Zhang, Yanyan; Wei, Siye; Chen, Yuanchen; Yang, Cui; Lin, Pengcheng; Xie, Han; Xue, Meilan; Wang, Xilong; Tao, Shu

doi:10.1007/s11869-014-0262-y

Cited by 43 publications

(23 citation statements)

References 36 publications

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“…For example, the study by Yu et al, (2011) based on measurements of PAHs in collected raw foods and literature-reported food consumption amounts from the National Nutrition Survey reported that diet accounted largely for low molecular weight PAHs while inhalation contributed highly to the overall exposure to high molecular weight PAHs in Beijing residents. However, the study by Shen et al, (2014a) showed that dietary intake contributed largely to the total exposure of most PAHs, and only for low molecular weight PAHs, the inhalation exposure had relatively higher contributions. The discrepancy might partly result from the difference in contamination levels and profiles of PAHs in raw and cooked foods, pointing to the importance of measuring PAHs in foods that actually consumed.…”

Section: Introductionmentioning

confidence: 97%

“…For example, it was reported that daily intake of BaPeq (benzo(a)pyrene equivalent concentration) among residents in Beijing was 1.93 ng kg −1 per day, while the inhalation intake was 0.087 ng kg −1 per day (Yu et al, 2011), suggesting a larger contribution of food ingestion to the total exposure of PAHs through ingestion and inhalation. Another study in rural Jiangsu located in eastern China found that the dietary intake of PAHs contributed over 70% of the total for the subjects who did not conduct daily cook activity, and regarding the BaPeq exposure, the relative contribution from dietary exposure could be as high as 90% (Shen et al, 2014a). …”

Section: Introductionmentioning

confidence: 99%

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Dietary intake polycyclic aromatic hydrocarbons (PAHs) and associated cancer risk in a cohort of Chinese urban adults: Inter- and intra-individual variability

Duan

Shen

Yang³

et al. 2016

Chemosphere

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Dietary intake is one of the major exposure pathways of polycyclic aromatic hydrocarbons (PAHs), especially in Chinese people because foods are often prepared with grilling and/or frying that would produce high levels of PAHs. In this paper, we assessed daily dietary intakes (DDI) of PAHs, using a “duplicate plate method”, among 100 Chinese urban residents. The DDI of bento(a)pyrene ranged from 0.06 μg per day to 13.5 μg per day with a median of 0.69 μg per day, varying largely across subjects. The median Incremental Lifetime Cancer Risk (ILCR) attributable to PAH dietary intake was 6.65×10−5 (4.41×10−5 to 1.02×10−4 as inter-quartile range). The contribution of several high-PAH containing foods like barbecued, smoked or deep-fried meats to the overall DDIs was about 13%. The use of raw foods may underestimate dietary intake of PAHs and associated exposure risk considerably. Results from foods sampled in different seasons suggested that seasonal variability within an individual may contribute notably to overall variability measured in a population and more future studies with longer-term investigation on food ingestion and pollutant exposure are needed. The study indicate that measuring actually consumed foods is more appropriate for dietary intake exposure assessment, and intra-individual variance should be taken into account during study design and data analysis.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Dietary intake polycyclic aromatic hydrocarbons (PAHs) and associated cancer risk in a cohort of Chinese urban adults: Inter- and intra-individual variability

Duan

Shen

Yang³

et al. 2016

Chemosphere

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“…In fact, HAP from solid fuel combustion is considered to be responsible for more than one million premature deaths in China. Different from the heavy focus on outdoor PM 2.5 pollution, few studies so far have investigated HAP in China, in either urban or rural regions (Chau et al, 2002; Mestl et al, 2006; Shen et al, 2014a; Wang et al, 2008) and considered the pollution characteristics by season and/or fuel type. The latest Chinese Environmental Exposure-Related Human Activity Patterns Survey (CEERHAPS) showed that many different sources of energies like gas, electricity, and traditional solid fuels including biomass and coals, have been used for household cooking and heating nowadays, and the pattern varies notably between urban and rural areas (Duan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Household concentrations and personal exposure of PM2.5 among urban residents using different cooking fuels

Cao

Fan

et al. 2016

Science of The Total Environment

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Exposure to PM2.5 is a leading environmental risk factor for many diseases and premature deaths, arousing growing public concerns. In this study, indoor and outdoor PM2.5 concentrations were investigated during the heating and non-heating seasons in an urban area in northwest China. Personal inhalation exposure levels among different age groups were evaluated, and the difference attributable to different cooking fuels including coal, gas and electricity, were discussed. The average concentrations of PM2.5 in the kitchen and the bedroom were 125±51 and 119±64 µg/m3 during the heating season, and 80±67 and 80±50 µg/m3 during the non-heating season, respectively. Indoor PM2.5, from indoor combustion sources but also outdoor penetration, contributed to about 75% of the total PM2.5 exposure. Much higher indoor concentrations and inhalation exposure levels were found in households using coal for cooking compared to those using gas and electricity. Changing from coal to gas or electricity for cooking could result in a reduction of PM2.5 in the kitchen by 40–70% and consequently lower inhalation exposure levels, especially for children and women.

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“…Moreover, most surveys have not reported HFU for space heating. It has been recognized that large amounts of fuel are consumed for household heating during the cold season in most developing countries, and this kind of fuel consumption leads to serious indoor and outdoor pollution [12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Household fuel use for cooking and heating in China: Results from the first Chinese Environmental Exposure-Related Human Activity Patterns Survey (CEERHAPS)

et al. 2014

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h i g h l i g h t sThe first CEERHAPS survey obtained firsthand data on household fuel use in China. Solid fuel are widely used for cooking and heating, with large spatial variances. Statistically negative correlation between the income and solid fuel use fraction. Models for household fuel use estimation at national and provincial levels. The proportion of solid fuel use decreased during the last two decades. Household fuel-use (HFU) patterns are strongly associated with multiple effects, including air quality, human health, and regional climate change. This paper presents the results from the first Chinese Environmental Exposure-Related Human Activity Patterns Survey (CEERHAPS), carried out among 91,121 households located in 9108 villages, 636 towns, and 159 counties in 31 provinces. Face-to-face interviews were conducted with each participant to obtain information about the type of fuels used for cooking and heating. The main objectives of this paper were to investigate HFU for cooking and heating in China, to validate the World Health Organization (WHO) model, and to help inform local evaluation models. In China, gas and biomass fuels, the dominant energy fuels for cooking, are used by 44.8% and 32.1% of households, respectively. Approximately 34.1% of families have no household heating during the cold season, and 16.7%, 15.6% and 12.8% of households rely on coal, electricity, and biomass, respectively, for household heating when no central heating was available. The proportion of households using solid fuels has generally decreased during the last two decades. Considerable spatial variation was evident in the HFU patterns for both cooking and heating. The data revealed that the predominant fuel for cooking was biomass (47.6%) in rural populations, whereas urban households were more likely to cook with gas (65.8%). In terms of heating, coal (21.4%) and biomass (19.0%) were the main fuels used in rural households, while electricity (23.6%) and coal (10.5%) were more commonly used in urban areas. The overall HFU results for cooking from this study were comparable to those predicted using the WHO model. We also developed models at the provincial level to estimate HFU for cooking and heating in China; it is expected that the model, if confirmed by future studies, could be used for future research on household air pollution, domestic human exposure and burden of disease.

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Indoor/outdoor pollution level and personal inhalation exposure of polycyclic aromatic hydrocarbons through biomass fuelled cooking

Cited by 43 publications

References 36 publications

Dietary intake polycyclic aromatic hydrocarbons (PAHs) and associated cancer risk in a cohort of Chinese urban adults: Inter- and intra-individual variability

Dietary intake polycyclic aromatic hydrocarbons (PAHs) and associated cancer risk in a cohort of Chinese urban adults: Inter- and intra-individual variability

Household concentrations and personal exposure of PM2.5 among urban residents using different cooking fuels

Household fuel use for cooking and heating in China: Results from the first Chinese Environmental Exposure-Related Human Activity Patterns Survey (CEERHAPS)

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