| With the significant improvement of China’s urbanization level,people’s lifestyle has also changed greatly.Many people spend more than 80%of their time indoors every day.Indoor environment and health have become one of the focus issues of public concern.Kitchen as a relatively poor indoor air quality space,its air pollution has a great potential health risk,many key scientific problems about kitchen air pollution and health have not been completely solved,such as:there is still a lack of systematic research and interpretation on the correlation between kitchen cooking oil fumes（COF）and respiratory diseases,especially the lack of"big data"statistical conclusions on the correlation between COF and respiratory diseases in different regions,different cooking methods and different ventilation conditions.There is still a lack of systematic research on the common characteristics,different characteristics and health risks of the chemical composition and content of kitchen pollutants in different areas.Based on these,this article carries out research from the following three parts to solve these problems.PartⅠ:Analysis of kitchen COF pollution characteristics and hazards.This chapter takes lung cancer,a typical respiratory disease,as the target of concern,reintegrates scattered research data on the correlation between COF exposure and lung cancer at home and abroad through meta-analysis,and obtains scientific conclusions at the level of"big data"analysis,explaining the correlation characteristics and potential influencing factors of COF exposure and lung cancer risk in current society.The final sample size was 22,207（case group:11,625,control group:10,582）,and the risk deviation evaluation showed that the results were reliable.The results showed that there was a significant difference in the risk of lung cancer among people exposed to COF（P<0.05）,odds ratio（OR）:1.97,95%confidence interval（CI）:[1.75,2.21],COF exposure would increase the risk of lung cancer,but the risk was gradually reduced with the changes of the times（before 2000 OR（95%CI）:2.01[1.62,2.49],2000-2010 OR（95%CI）:1.99[1.70,2.32],2010-2020 OR（95%CI）:1.74[1.38,2.19]）and the use of ventilation equipment（OR（95%CI）:0.54[0.48,0.61]）.Different cooking methods in different regions caused different risks of lung cancer（Liao cuisine OR（95%CI）:1.91[1.62,2.25],Fujian cuisine OR（95%CI）:2.38[1.80,3.16],Shanghai cuisine OR（95%CI）:1.56[1.29,1.89],Jingdong cuisine OR（95%CI）:2.58[1.63,4.09],Northwest cuisine OR（95%CI）:1.57[1.16,2.11]）.Cooking methods such as deep-frying,quick-frying,stir-frying,and pan-frying lead to higher risk of lung cancer than other cooking methods.Therefore,we suggest that people pay attention to a good ventilation environment in daily cooking,cooking methods such as steaming,simmering,quick-boiling,and stewing should be prioritized.PartⅡ:Composition analysis and hazard characteristics of COF condensates in different regions.COF condensates from different regions were selected as research media,and the types and contents of volatile chemical pollutants at the micro level were analyzed by modern analytical means of gas chromatography-mass spectrometry（GC-MS）.Combined with principal component analysis（PCA）,orthogonal partial least squares discriminant analysis（OPLS-DA）and other statistical models,the similarities and differences of chemical substances in COF pollution in different regions and the potential health risks caused by them were systematically studied,providing chemical substances evidence for partⅠ.The results showed that there were 174 compounds in COF condensate,mainly unsaturated aldehydes（29）,unsaturated carboxylic acids（23）and unsaturated esters（22）.The number of detected compounds were 31 in M and D,60 in X,49 in J,71 in S,48 in G and 68 in C,respectively.The relative contents of saturated carboxylic acid and unsaturated carboxylic acid were higher in M,D,X,G and S region,unsaturated aldehydes and unsaturated esters in J region,unsaturated carboxylic acids and unsaturated aldehydes in C region.COF in different regions can be grouped into one type,and its components are different and each has its own characteristics.The toxicity of COF in the seven regions may be C>G>M>D>X>S>J.There were 59 kinds of the same compounds in COF from north and south,and heterocyclic compounds and unsaturated carboxylic acids were the most different.The relative contents of unsaturated carboxylic acids were higher than those of unsaturated esters and unsaturated alcohols.COF in northeast,northwest and north China contained 9 kinds of the same compounds,and benzene series and saturated carboxylic acid were the most different.The relative contents of unsaturated carboxylic acids and unsaturated aldehydes were higher,benzene series were higher in northeast,saturated aldehydes were higher in northwest,and unsaturated esters were higher in north China.COF in southeast and southwest China,contained 45 kinds of the same compounds,and unsaturated aldehydes were the most different.The relative content of unsaturated carboxylic acid was the highest,but the content of saturated carboxylic acid in southwest China was higher than that in southeast China.COF in chili-eating regions and non-chili-eating regions contained 56 kinds of the same compounds,and the largest difference was saturated carboxylic acid.The relative content of unsaturated carboxylic acid was higher in chili-eating regions than that in non-chili-eating regions,and the difference of unsaturated alcohol was also greater.G region and other region COF differences mainly unsaturated carboxylic acid,saturated carboxylic acid,unsaturated aldehyde and unsaturated ester;G region and non-chili-eating regions COF differences mainly saturated carboxylic acid,unsaturated carboxylic acid,unsaturated fat;G region and other chili-eating regions COF differences mainly saturated carboxylic acid,unsaturated carboxylic acid,unsaturated aldehydes,unsaturated ester.PartⅢ:Analysis of PAHs pollution and health risk assessment of kitchen indoor dust fall in Guizhou.Polycyclic aromatic hydrocarbons（PAHs）,a typical substance in volatile chemical pollutants,were further selected as demonstration objects,and the relevant PAHs pollutants were accurately quantified by high performance liquid chromatography（HPLC.）PAHs pollutants were accurately quantified by HPLC.Combined with the health risk assessment model,an in-depth quantitative study of PAHs and health risk was carried out in guizhou kitchens to explore the impact of specific pollutants on human health.The results showed that the main pollutants of kitchen PAHs are high cyclic（4-6 cyclic）PAHs,especially pyrene,phenanthrene,benzo（B）fluoranthene and chrysene.Without ventilation,the content of∑PAHs ranged from 9.11 to 24.18μg/g,the average content of benzoa[a]pyrene was 0.707μg/g,and the total exposure risk of children and adults was 1.07×10-5and 1.03×10-5,respectively.With ventilation equipment,the contents of∑PAHs ranged from7.82-16.45μg/g,and the average contents of benzo[a]pyrene were 0.223μg/g.The total exposure risks of children and adults were 5.94×10-6and 5.73×10-6,respectively.PAHs pollution in the absence of ventilation equipment is greater than that in the presence of ventilation equipment.For both children and adults,the exposure risk of PAHs in kitchen indoor dust is greater than that with ventilation equipment,and the exposure risk of children is slightly higher than that of adults.The risk values are all within the range of potential risks that can be tolerated by human body,but this range needs to be paid attention to.In the comparison of the carcinogenic risk of the three exposure pathways,skin contact is the most important pathway of PAHs exposure,followed by accidental ingestion.The risk of cancer from respiratory exposure is minimal. |
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