Abstract This study was aimed to analyze trace elements in the particulate matter-10 and evaluate their health risks during the cooking of the most widely consumed Ethiopian traditional dish sauces (Wots) using charcoal, kerosene and electricity stoves. The trace elements (iron, cadmium, arsenic, chromium, lead, boron, nickel, cobalt, tin, copper and zinc) in the particulate matter-10 were found in the range 0.001–0.175 µg m−3. The human health risk assessment has done based on the United States Environmental Protection Agency prescription. The hazard quotient and hazard index values using charcoal, kerosene and electricity stoves were found below 1. This result showed that the inhabitants stay at any of these three microenvironments has no likelihood to have non-cancer health problems. In addition, the life time cancer values for all trace elements were below the tolerable range set by United States Environmental Protection Agency, except chromium, cadmium and arsenic which were found within the tolerable range. Furthermore, the total sum of eleven determined elements was calculated, and the highest concentration was observed using kerosene stove followed by charcoal and electricity stoves, respectively. The use of kerosene and charcoal stove were not the recommended stove as compared to electricity stove for the cooking of Wot.

中文翻译：

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埃塞俄比亚传统菜肴酱汁烹饪过程中微量元素暴露的健康风险评估-10

摘要 本研究旨在分析颗粒物-10 中的微量元素并评估其在使用木炭、煤油和电炉烹饪最广泛使用的埃塞俄比亚传统菜肴酱汁 (Wots) 期间的健康风险。颗粒物 10 中的微量元素（铁、镉、砷、铬、铅、硼、镍、钴、锡、铜和锌）的含量范围为 0.001–0.175 µg m-3。人类健康风险评估是根据美国环境保护署的处方完成的。发现使用木炭、煤油和电炉的危害商数和危害指数值低于 1。这一结果表明，居住在这三种微环境中的任何一种的居民都不可能出现非癌症健康问题。此外，除铬、镉和砷在容许范围内外，所有微量元素的终生致癌值均低于美国环境保护署设定的容许范围。此外，计算了 11 种确定元素的总和，分别使用煤油炉观察到最高浓度，其次是木炭和电炉。与电炉相比，不推荐使用煤油和木炭炉来烹饪 Wot。使用煤油炉观察到的浓度最高，其次是木炭和电炉。与电炉相比，不推荐使用煤油和木炭炉来烹饪 Wot。使用煤油炉观察到的浓度最高，其次是木炭和电炉。与电炉相比，不推荐使用煤油和木炭炉来烹饪 Wot。