Personal inhalation exposure to polycyclic aromatic hydrocarbons in urban and rural residents in a typical northern city in China

Duan, Xiaoli; Wang, B.; Zhao, Xueyan; Shen, Guofeng; Xia, Zhihong; Huang, Nan; Jiang, Qingsong; Lü, Bin; Xu, Dongqun; Fang, Jing; Tao, Shu

doi:10.1111/ina.12099

Cited by 44 publications

(21 citation statements)

References 45 publications

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“…It is interesting to note that globally, the ILCR due to the inhalation exposure of ambient PAHs was estimated at 3.1×10 −5 (Shen et al, 2014), and in some cities with severe ambient pollution reported ILCR due to the PAH inhalation exposure were 3.36×10 −5 and 2.39×10 −5 for the rural and the urban residents in Taiyuan, Shanxi province (Duan et al, 2014). The ILCR due to the PAH inhalation exposure in Beijing was 1.83×10 −5 (1.30×10 −5 −4.48×10 −5 as interquartile range) and 2.40 ×10 −5 (9.92×10 −6 −3.46×10 −5 ) for the male and the female, respectively (Yu et al, 2015).…”

Section: Resultsmentioning

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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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: Resultsmentioning

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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“…Cardiovascular disease has been shown to account for higher mortality rates than respiratory illness in China (He et al 2005). In an effort to curb air pollution, several large cities in China have recently banned household coal burning; however, an estimated 10% of ambient PM 2.5 (PM with diameter ≤ 2.5 μm) derived from cooking with coal in 2010 (Chafe et al 2014), and an estimated 38% of the population still used coal for cooking in 2009–2010 (Duan et al 2014) in rural parts of China. Evidence from this study suggests that household coal use could lead to excess deaths years after last exposure among women in Shanghai, although for cardiovascular disease mortality we observed a notable decreasing trend in risk as the time since last use of coal increased.…”

Section: Discussionmentioning

confidence: 99%

Cooking Coal Use and All-Cause and Cause-Specific Mortality in a Prospective Cohort Study of Women in Shanghai, China

Kim

Seow

Shu

et al. 2016

Environ Health Perspect

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Background:Nearly 4.3 million deaths worldwide were attributable to exposure to household air pollution in 2012. However, household coal use remains widespread.Objectives:We investigated the association of cooking coal and all-cause and cause-specific mortality in a prospective cohort of primarily never-smoking women in Shanghai, China.Methods:A cohort of 74,941 women were followed from 1996 through 2009 with annual linkage to the Shanghai vital statistics database. Cause-specific mortality was identified through 2009. Use of household coal for cooking was assessed through a residential history questionnaire. Cox proportional hazards models estimated the risk of mortality associated with household coal use.Results:In this cohort, 63% of the women ever used coal (n = 46,287). Compared with never coal use, ever use of coal was associated with mortality from all causes [hazard ratio (HR) = 1.12; 95% confidence interval (CI): 1.05, 1.21], cancer (HR = 1.14; 95% CI: 1.03, 1.27), and ischemic heart disease (overall HR = 1.61; 95% CI: 1.14, 2.27; HR for myocardial infarction specifically = 1.80; 95% CI: 1.16, 2.79). The risk of cardiovascular mortality increased with increasing duration of coal use, compared with the risk in never users. The association between coal use and ischemic heart disease mortality diminished with increasing years since cessation of coal use.Conclusions:Evidence from this study suggests that past use of coal among women in Shanghai is associated with excess all-cause mortality, and from cardiovascular diseases in particular. The decreasing association with cardiovascular mortality as the time since last use of coal increased emphasizes the importance of reducing use of household coal where use is still widespread.Citation:Kim C, Seow WJ, Shu XO, Bassig BA, Rothman N, Chen BE, Xiang YB, Hosgood HD III, Ji BT, Hu W, Wen C, Chow WH, Cai Q, Yang G, Gao YT, Zheng W, Lan Q. 2016. Cooking coal use and all-cause and cause-specific mortality in a prospective cohort study of women in Shanghai, China. Environ Health Perspect 124:1384–1389; http://dx.doi.org/10.1289/EHP236

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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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Personal inhalation exposure to polycyclic aromatic hydrocarbons in urban and rural residents in a typical northern city in China

Cited by 44 publications

References 45 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

Cooking Coal Use and All-Cause and Cause-Specific Mortality in a Prospective Cohort Study of Women in Shanghai, China

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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