Health Risks from Exposure to PM <sub>2.5</sub>-bound Polycyclic Aromatic Hydrocarbons in Fumes Emitted from Various Cooking Styles and Their Respiratory Deposition in a City Population Stratified by Age and Sex.
<i>ILCR</i> <sub>total</sub> values exceeded the acceptable limit for both females and males of adults, with all cooking styles showing a potentially high cancer risk. Our findings serve as an important reference for refining regulatory strategies related to catering emissions and mitigating health risks associated with cooking styles.
Authors
- Lan Song (ORCID: https://orcid.org/0000-0001-6598-6964)
- Xi Chen (ORCID: https://orcid.org/0000-0001-6404-3614)
- Wei Duan (ORCID: https://orcid.org/0000-0001-5782-9184)
- Jian Li (ORCID: https://orcid.org/0000-0001-6194-7781)
- Jun Zhang (ORCID: https://orcid.org/0000-0002-5843-8705)
- Ke Gao (ORCID: https://orcid.org/0000-0003-0548-9397)
- Shui Yuan Cheng
- C Fang
- Li Fu
Institutions
- Beijing University of Technology (CN)
Publication Details
- Journal
- PubMed
- Published
- 2025-10-20
- DOI
- https://doi.org/10.3967/bes2025.129
- Primary Topic
- Toxic Organic Pollutants Impact
- Type
- article
- Field-Weighted Citation Impact
- 0.00