Purpose

Indoor and outdoor factors affect personal exposure to air pollutants. Type of cooking appliance (i.e. gas, electricity), and residential location related to traffic are such factors. This research aims to investigate the effect of cooking with gas and electric appliances, as an indoor source of aerosols, and residential traffic as outdoor sources, on personal exposures to particulate matter with an aerodynamic diameter lower than 2.5 μm (PM_2.5), black carbon (BC), and ultrafine particles (UFP).

Methods

Forty subjects were sampled for four consecutive days measuring personal exposures to three aerosol pollutants, namely PM_2.5, BC, and UFP, which were measured using personal sensors. Subjects were equally distributed into four categories according to the use of gas or electric stoves for cooking, and to residential traffic (i.e. houses located near or away from busy roads).

Results/conclusion

Cooking was identified as an indoor activity affecting exposure to aerosols, with mean concentrations during cooking ranging 24.7–50.0 μg/m³ (PM_2.5), 1.8–4.9 μg/m³ (BC), and 1.4 × 10⁴–4.1 × 10⁴ particles/cm³ (UFP). This study also suggest that traffic is a dominant source of exposure to BC, since people living near busy roads are exposed to higher BC concentrations than those living further away from traffic. In contrast, the contribution of indoor sources to personal exposure to PM_2.5 and UFP seems to be greater than from outdoor traffic sources. This is probably related to a combination of the type of building construction and a varying range of activities conducted indoors. It is recommended to ensure a good ventilation during cooking to minimize exposure to cooking aerosols.

中文翻译：

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炊具和居民交通接近对气溶胶个人暴露的贡献

目的

室内和室外因素会影响个人暴露于空气污染物中。烹饪用具的类型（即燃气，电力）以及与交通有关的居住地点就是这些因素。这项研究的目的是调查以气体和电气设备作为室内气溶胶源进行烹饪，以及以住宅交通作为室外源进行烹饪对个人暴露于空气动力学直径低于2.5μm（PM _2.5）的颗粒物，黑炭的影响（BC）和超细颗粒（UFP）。

方法

连续四天对40名受试者进行了采样，测量了他们使用个人传感器测量的三种气溶胶污染物（即PM _2.5，BC和UFP）的个人暴露量。根据使用燃气或电炉做饭以及住宅交通（即靠近或远离繁忙道路的房屋）将受试者平均分为四类。

结果/结论

烹饪被认为是一种室内活动，会影响暴露于气溶胶​​中，烹饪期间的平均浓度范围为24.7–50.0μg/ m ³（PM _2.5），1.8–4.9μg/ m ³（BC）和1.4×10 ⁴ –4.1×10 ⁴颗粒/ cm ³（UFP）。这项研究还表明，交通是暴露于BC的主要来源，因为生活在繁忙道路附近的人比远离交通的人面临更高的BC浓度。相反，室内污染源对个人暴露于PM _2.5的贡献而UFP似乎比户外交通来源更大。这可能与建筑物的类型和室内进行的各种活动结合在一起。建议在烹饪过程中确保良好的通风，以最大程度减少暴露于烹饪气溶胶中。