title: Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment.
abstract: Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m-3) during grilling meat and Ti during heating oil with salt (24.4 ug m-3). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 × 10-6, US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.
authors.affiliation: Chemical Engineering Program, Middle East Technical University Northern Cyprus Campus, Guzelyurt, Mersin 10, Turkey.
authors.forename: Soudabeh
authors.initials: S
authors.lastname: Gorjinezhad
authors.affiliation: Chemical and Aerosol Research Team, Department of Chemical Engineering, School of Engineering, Nazarbayev University, 53 Kabanbay Batyr Ave., Astana, Kazakhstan, 010000.|National Laboratory Astana, Nazarbayev University, 53 Kabanbay Batyr Ave., Astana, Kazakhstan, 010000.
authors.forename: Aiymgul
authors.initials: A
authors.lastname: Kerimray
authors.affiliation: Chemical and Aerosol Research Team, Department of Chemical Engineering, School of Engineering, Nazarbayev University, 53 Kabanbay Batyr Ave., Astana, Kazakhstan, 010000. mehdi.torkmahalleh@nu.edu.kz.
authors.forename: Mehdi
authors.initials: M
authors.lastname: Amouei Torkmahalleh
authors.affiliation: Department of Environmental Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Golkoy Campus, 14030, Bolu, Turkey.
authors.forename: Melek
authors.initials: M
authors.lastname: Keleş
authors.affiliation: Department of Environmental Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Golkoy Campus, 14030, Bolu, Turkey.
authors.forename: Fatma
authors.initials: F
authors.lastname: Ozturk
authors.affiliation: Center for Air Resources Engineering and Science, Clarkson University, Potsdam, NY, 133699-5708, USA.
authors.forename: Philip K
authors.initials: PK
authors.lastname: Hopke
mesh_terms: D016902:Air Pollution, Indoor; D003296:Cooking; D006801:Humans; D052638:Particulate Matter; D018570:Risk Assessment; D014131:Trace Elements
chemical_list: D052638:Particulate Matter; D014131:Trace Elements
keywords: Cooking; Risk assessment; Trace elements