| Title: | The Chemical Composition Characteristics and Health Risk Assessment of Cooking Fume Condensates from Residential Kitchens in Different Regions of China |
| Author(s): | Liu Q; Zhang X; Yang Y; Tang Q; Zheng L; Lou H; Chen H; Yang Q; |
| Address: | "College of Civil Engineering, Guizhou University, Guiyang 550025, China. Guizhou Provincial Key Laboratory of Rock and Soil Mechanics and Engineering Safety, Guiyang 550025, China. Guizhou Engineering Laboratory for Quality Control & Evaluation Technology of Medicine, Guizhou Normal University, Guiyang 550001, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The aim of this study was to explore the similarities and differences of volatile organic pollutants (VOCs) in cooking fumes (COF) of residential buildings in different regions of China, as well as to evaluate their potential health risks. COF condensates were collected from 10 representative cities in China and analyzed by a GC-MS method. Their effects on alpha-glucosidase, acetylcholinesterase (AchE), and lactate dehydrogenase (LDH) activities were then detected to evaluate potential health risks. A total of 174 kinds of VOCs, including aldehydes, esters, hydrocarbons, alcohols, and carboxylic acid, were identified. There were 59 identical compounds in the northern and southern regions, and 56 common compounds in spicy and non-spicy regions. Health risk assessment results showed that COF condensate could inhibit the activity of alpha-glucosidase to varying degrees (61.73-129.25%), suggesting that it had a potential risk of causing hypoglycemia. Daily and 3 and 6 month intakes of COF in minors, adults, and the elderly had both activated and inhibited effects on AchE. The activated effect in the southern and spicy areas was higher than that in northern and non-spicy areas, revealing that different regions and dietary habits had different effects on the risk of neurological diseases caused by changes in AchE activity. For minors, adults, and the elderly, COF had different degrees of activation of LDH at different exposure times and regions. Activation in the northern and non-spicy areas was higher than that in southern and spicy areas, suggesting that the health risks caused by changes in LDH activity levels were significantly increased" |
| Keywords: | chemical composition characteristics cooking fumes health risk assessment residential kitchen volatile organic pollutants; |
| Notes: | "PubMed-not-MEDLINELiu, Qinghong Zhang, Xiaofang Yang, Yan Tang, Qiuxia Zheng, Liting Lou, Hongwei Chen, Huaguo Yang, Qin eng No. 52268017/National Natural Science Foundation of China/ Switzerland 2023/01/09 Foods. 2022 Dec 25; 12(1):106. doi: 10.3390/foods12010106" |
