Risk assessment of polycyclic aromatic hydrocarbons and their chlorinated derivatives produced during cooking and released in exhaust gas.

Abstract

Cooking exhaust gas includes polycyclic aromatic hydrocarbons (PAHs) that are unintentionally generated during cooking, which exposes the cook and others in the vicinity to these toxic compounds. However, information on the occurrence of PAHs, particularly their chlorinated derivatives (ClPAHs), in cooking exhaust gas is limited. Here, we determined the concentrations of 12 PAHs and 20 ClPAHs in cooking exhaust gas emitted during gas-grilling of a Pacific saury using a typical Japanese fish grill in an indoor kitchen. The total concentrations of PAHs and ClPAHs in the cooking exhaust gas were 3400 and 19ngm-3, respectively. All 12 PAHs were detected in the cooking exhaust gas, with phenanthrene (2100ngm-3), fluorene (630ngm-3), and anthracene (200ngm-3) detected at the highest concentrations. Four of the 20 ClPAHs were detected, with 9-monochlorinated phenanthrene detected at the highest concentration (12ngm-3). The exposure rates for the cook to the PAHs and ClPAHs in the cooking exhaust gas, estimated using the National Institute of Advanced Industrial Science and Technology-Indoor Consumer Exposure Assessment Tool (AIST-ICET), were in the range of 7.2-72ng-BaPeq kg-1 day-1 (toxic equivalent concentrations relative to the toxicity of benzo[a]pyrene), which was comparable with that for dietary ingestion of cooked foods (54ng-BaPeq kg-1 day-1). A risk assessment of exposure to PAHs and ClPAHs in cooking exhaust gas in the indoor environment revealed that this gas may pose a health risk to the cook (incremental lifetime cancer risk: 2.1×10-6 to 2.1×10-5), indicating that further investigations are warranted.