School of Municipal & Environmental Engineering, Jilin Jianzhu University, Changchun, 130118, China; Key Laboratory of Songliao Aquatic of Education, Jilin Jianzhu University, Changchun, 130118, China.
School of Municipal & Environmental Engineering, Jilin Jianzhu University, Changchun, 130118, China.
Environ Pollut. 2024 Nov 15;361:124816. doi: 10.1016/j.envpol.2024.124816. Epub 2024 Aug 24.
In recent years, research on air pollution in cooking environments has gained increasing attention, particularly studies related to polycyclic aromatic hydrocarbons (PAHs) pollution. Hence, it is crucial and urgent to conduct a comprehensive review of research findings and further evaluate their carcinogenic risks. This study adopts a comprehensive literature review approach, systematically integrating and deeply analyzing the conclusions and data from 62 selected relevant studies. It focuses on the impact of different factors on PAHs concentrations, considers the indoor-outdoor PAHs concentration ratio, and conducts carcinogenic risk assessments for PAHs. The results show that Africa has the highest average PAHs pollution concentration globally at 14.74 μg/m³, exceeding that of other continents by 1.5-160.9 times. Among various influencing factors, fuel type has the most significant impact on PAHs concentrations. Existing research data indicate that cooking with charcoal as fuel produces the highest PAHs concentration at 223.52 μg/m³, with high molecular weight PAHs accounting for 58.16%, significantly higher than when using clean energy. Furthermore, efficient ventilation systems have been proven to substantially reduce PAHs concentrations, with a reduction rate of up to 88.1%. However, cooking methods and food types also have a small but non-negligible impact on PAHs production. Using mild cooking methods such as steaming and selecting low-fat foods can also reduce PAHs to some extent. Additionally, through the analysis of the Indoor/Outdoor ratio, it was found that cooking is the primary source of indoor pollution, and the average concentration of PAHs in cooking environments in Asia and Africa is much higher than in Europe and America. The Total Incremental Lifetime Cancer Risk (TILCR) exceeds 10⁻⁴, indicating a high level of carcinogenic risk.
近年来，烹饪环境中空气污染的研究受到越来越多的关注，尤其是与多环芳烃（PAHs）污染相关的研究。因此，全面综述研究结果并进一步评估其致癌风险至关重要且紧迫。本研究采用全面的文献综述方法，系统地整合和深入分析了从 62 篇相关研究中得出的结论和数据。本研究重点关注不同因素对 PAHs 浓度的影响，考虑了室内外 PAHs 浓度比，并对 PAHs 进行了致癌风险评估。结果表明，非洲的 PAHs 污染浓度平均值最高，全球平均浓度为 14.74μg/m³，是其他大陆的 1.5-160.9 倍。在各种影响因素中，燃料类型对 PAHs 浓度的影响最大。现有研究数据表明，以木炭为燃料的烹饪方式产生的 PAHs 浓度最高，达 223.52μg/m³，其中高分子量 PAHs 占 58.16%，明显高于清洁能源。此外，高效通风系统已被证明可大幅降低 PAHs 浓度，降低率高达 88.1%。但是，烹饪方法和食物类型对 PAHs 生成也有较小但不可忽视的影响。采用温和的烹饪方法，如蒸制，并选择低脂肪食物，也可以在一定程度上减少 PAHs。此外，通过室内/室外比例的分析发现，烹饪是室内污染的主要来源，亚洲和非洲烹饪环境中 PAHs 的平均浓度远高于欧洲和美洲。总增量终生癌症风险（TILCR）超过 10⁻⁴，表明致癌风险较高。
