Exposure to and Health Risk Assessment for Particulate Matters and Polycyclic Aromatic Hydrocarbons from Household Cooking in Taiwan

• Main Authors: Ke-Ruo Yang, 楊可若
• Other Authors: Kuo-Pin Yu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/77227911872582749338

碩士 === 國立陽明大學 === 環境與職業衛生研究所 === 101 === Cooking process generates lots of harmful fine and ultrafine particles. Ultrafine particles deposited in human lungs have been studied extensively, and has been shown to result in inflammation, impairment of phagocytosis, and thrombosis. In this study, we took the particle samples from five household kitchens by using the nano-Micro-Orifice Uniform-Deposit Impactors, and gaseous sample by using XAD-16 resin and polyurethane foam (PUF) plug, and monitored the particle concentrations by using a Scanning Mobility Particle Sizer (SMPS) and a 6-channel optical particle counter. During cooking, the particle mass concentrations increased two orders of magnetite as compared to the background concentrations and were significantly higher than the recommendation value of Indoor Air Quality Act of Taiwan. The number concentration of ultrafine particles can be higher than 106 particles/cm3. The polycyclic aromatic hydrocarbons (PAHs) of the cooking fume are mainly distributed in the gas phase, and the ratio of particulate-phase PAHs to gaseous-phase PAHs increased with the number of rings of PAHs. Benzo[a]pyrene (BaP) equivalent concentrations (Total BaPeq) were mainly contributed by the particulate-phase PAHs. Incremental lifetime cancer risk (ILCR) induced by exposure to the PAHs of household kitchen cooking fume was greater than 10-5 which is higher than the recommended acceptable limit. The ILCR induced by the cooking fume PAHs deposited in the lung was higher than 1.03×10-6 (90 percentile) indicating that the daily 2-hour exposure to the kitchen cooking fumes may be relevant to the occurrence of Taiwan women’ lung cancer.