Investigation and health risk assessment of PM2.5 during potato and meat frying
Mehdi Qasemi1, Ali Alami2, Ahmad Zarei3
1Environment Health Engineering, Student Workgroup of Social Development and Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran.
Abstract:
Particulate matters ( ) are pollutants closely associated with human health in indoor and outdoor spaces. The present work was carried out to measure and estimate levels and their relationship with human health through assessing non-carcinogenic risk during potato and meat frying. Levels of during potato frying (at 150-240 °C) using sunflower oil and frying oil were in the ranges of 20-210 (mean 50.28), 20-180 (mean 46.94) , respectively. For meat frying, levels of using sunflower oil and frying oil were in the ranges of 20-320 (mean 73.61) and 20-280 (mean 68.9) , respectively. The non-cancer risk due to the exposure to using sunflower oil and frying oil during potato frying was in the ranges of 0.49-5.15 (mean 1.23) and 0.49-4.41 (mean 1.15) respectively. For meat frying, the values of Hazard Quotients (HQ) using sunflower oil and frying oil were in the ranges of 0.49-7.84 (mean 1.80) and 0.49-6.86 (mean 1.69), respectively. Based on the mean values, non-cancer risk exceeded the acceptable limit of 1 for cooks, indicating risk to cooks from the exposure of PM during these cooking activities.
Insights
Cooking fumes, specifically fine particulate matter (PM2.5), pose health risks to cooks. Studies show PM2.5 levels during frying exceed safe limits, indicating a significant non-cancer risk for those exposed.
Area of Science:
- Environmental Health
- Occupational Health
- Air Pollution Science
Background:
- Particulate matter (PM) is a major indoor and outdoor air pollutant linked to adverse health outcomes.
- Cooking activities, particularly frying, are significant sources of indoor PM emissions.
- Assessing the health risks associated with cooking-related PM exposure is crucial for public health.
Purpose of the Study:
- To measure and estimate PM2.5 levels during potato and meat frying.
- To assess the non-carcinogenic health risks associated with PM2.5 exposure for cooks.
- To compare PM2.5 levels and associated risks using different cooking oils.
Main Methods:
- Quantification of PM2.5 concentrations (μg/m³) during potato and meat frying at 150-240 °C using sunflower and frying oils.
- Calculation of Hazard Quotients (HQ) to evaluate non-carcinogenic risk.
- Analysis of PM2.5 levels and HQ values based on mean and range.
Main Results:
- PM2.5 levels during potato frying ranged from 20-210 μg/m³ (mean 50.28) with sunflower oil and 20-180 μg/m³ (mean 46.94) with frying oil.
- PM2.5 levels during meat frying ranged from 20-320 μg/m³ (mean 73.61) with sunflower oil and 20-280 μg/m³ (mean 68.9) with frying oil.
- Mean Hazard Quotients exceeded the acceptable limit of 1 for both potato and meat frying, indicating health risks.
Conclusions:
- Cooking activities, especially frying, generate PM2.5 levels that pose a non-cancer health risk to cooks.
- The use of different oils (sunflower vs. frying oil) did not significantly alter the risk levels.
- Implementing mitigation strategies is recommended to reduce cook exposure to harmful PM2.5 emissions.
