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Carcinogenic risk from exposure to PM2.5 bound polycyclic aromatic hydrocarbons in rural settings.
Ecotoxicology and Environmental Safety ( IF 6.2 ) Pub Date : 2019-12-30 , DOI: 10.1016/j.ecoenv.2019.110135 Deepti Sharma 1 , Suresh Jain 2
Ecotoxicology and Environmental Safety ( IF 6.2 ) Pub Date : 2019-12-30 , DOI: 10.1016/j.ecoenv.2019.110135 Deepti Sharma 1 , Suresh Jain 2
Affiliation
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In the study, first-time personal exposure level of polycyclic aromatic hydrocarbons (PAHs) was measured during cooking hours in participants of three different types of kitchen both in the particulate and gaseous phase using traditional and improved cookstoves. Along with that, indoor particulate matter (PM) concentration was also estimated during the cooking hours to examine the impact of intervention in different kitchens. The results of the study clearly revealed that the kitchen characteristics and type of cookstove technology have a significant impact on PM2.5, PM1 and PAHs concentration. Cookstoves intervention has resulted in maximum reduction of PM1 i.e. 75% in an enclosed kitchen followed by semi-enclosed and open kitchen having 71% and 52%, respectively. In addition, correlation analysis of PM2.5 and PM1 with PAHs showed a strong association (r2 = 0.9), showing the affinity of PAHs to bind to fine range of particles. Health risk assessment was also carried out to assess the PM daily dose and carcinogenic and non-carcinogenic risk due to inhalation of PAHs. The study confirmed the personal concentration of PAHs compounds was significantly high (p < 0.05) during use of traditional cookstove compared to improved cookstove among all the three kitchens. Furthermore, to measure the toxicity levels, PAHs concentrations have been converted to benzo[a]pyrene equivalence for calculating cancer and non-cancer effects using toxicity equivalency factors. The overall lifetime carcinogenic risk was the highest 2.5E-03, 6.4E-04 among women who prepared meals in the enclosed kitchen compared to 8.4E-04, 1.3E-04 in semi-enclosed and 2.2E-04, 4.6E-05 in the open kitchen during use of traditional and improved cookstoves, respectively, which exceeded the US EPA standard i.e. 1 × 10-6. The study underlined the importance of personal monitoring for exposure, and risks-based studies along with the time-activity of user to measure the actual inhalation risk for the participants. These findings indicated that women are exposed to hazardous smoke in the indoor kitchen and are at greater risk of developing cancer, especially in rural areas.
中文翻译：
在农村地区，暴露于PM2.5结合的多环芳烃会致癌。
在这项研究中，使用传统的和改进的炊具，测量了三种不同类型颗粒状和气相形式厨房的参与者在烹饪时间内的多环芳烃（PAHs）首次个人暴露水平。除此之外，还估计了烹饪时间内的室内颗粒物（PM）浓度，以检查干预措施对不同厨房的影响。研究结果清楚地表明，厨房的特性和炉灶技术的类型对PM2.5，PM1和PAHs浓度有显着影响。炊具的干预导致封闭式厨房中PM1的最大减少，即75％，其次是半封闭式和开放式厨房，分别为71％和52％。另外，对PM2进行相关性分析。图5和PM1与PAHs表现出很强的缔合性（r2 = 0.9），表明PAHs与细颗粒颗粒结合的亲和力。还进行了健康风险评估，以评估PM的每日剂量以及吸入PAHs所致的致癌和非致癌风险。该研究证实，与所有三个厨房中改进的炉灶相比，使用传统炉灶时PAHs化合物的个人浓度显着较高（p <0.05）。此外，为了测量毒性水平，已将PAHs的浓度换算为苯并[a] re当量，以便使用毒性当量因子来计算癌症和非癌症的影响。在封闭式厨房里做饭的女性中，一生的总体致癌风险最高，为2.5E-03、6.4E-04，相比之下，半封闭式厨房的女性为8.4E-04、1.3E-04和2.2E-04、4。6E-05在开放式厨房中使用传统和改进的炊具时，分别超过了美国EPA标准，即1×10-6。这项研究强调了对暴露进行个人监测的重要性，基于风险的研究以及用户测量参与者实际吸入风险的时间活动性。这些发现表明，妇女在室内厨房暴露于有害烟雾中，罹患癌症的风险更大，尤其是在农村地区。
更新日期：2019-12-31
中文翻译：
在农村地区，暴露于PM2.5结合的多环芳烃会致癌。
在这项研究中，使用传统的和改进的炊具，测量了三种不同类型颗粒状和气相形式厨房的参与者在烹饪时间内的多环芳烃（PAHs）首次个人暴露水平。除此之外，还估计了烹饪时间内的室内颗粒物（PM）浓度，以检查干预措施对不同厨房的影响。研究结果清楚地表明，厨房的特性和炉灶技术的类型对PM2.5，PM1和PAHs浓度有显着影响。炊具的干预导致封闭式厨房中PM1的最大减少，即75％，其次是半封闭式和开放式厨房，分别为71％和52％。另外，对PM2进行相关性分析。图5和PM1与PAHs表现出很强的缔合性（r2 = 0.9），表明PAHs与细颗粒颗粒结合的亲和力。还进行了健康风险评估，以评估PM的每日剂量以及吸入PAHs所致的致癌和非致癌风险。该研究证实，与所有三个厨房中改进的炉灶相比，使用传统炉灶时PAHs化合物的个人浓度显着较高（p <0.05）。此外，为了测量毒性水平，已将PAHs的浓度换算为苯并[a] re当量，以便使用毒性当量因子来计算癌症和非癌症的影响。在封闭式厨房里做饭的女性中，一生的总体致癌风险最高，为2.5E-03、6.4E-04，相比之下，半封闭式厨房的女性为8.4E-04、1.3E-04和2.2E-04、4。6E-05在开放式厨房中使用传统和改进的炊具时，分别超过了美国EPA标准，即1×10-6。这项研究强调了对暴露进行个人监测的重要性，基于风险的研究以及用户测量参与者实际吸入风险的时间活动性。这些发现表明，妇女在室内厨房暴露于有害烟雾中，罹患癌症的风险更大，尤其是在农村地区。
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