Personal exposures to fine particulate matter and black carbon in households cooking with biomass fuels in rural Ghana.
Personal exposures to fine particulate matter and black carbon in households cooking with biomass fuels in rural Ghana.
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DOI：
10.1016/j.envres.2013.08.009
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发表时间：
2013-11
影响因子：
8.3
通讯作者：
Owusu-Agyei S
中科院分区：
文献类型：
--
作者：
Van Vliet ED;Asante K;Jack DW;Kinney PL;Whyatt RM;Chillrud SN;Abokyi L;Zandoh C;Owusu-Agyei S
旨在检查加纳使用生物质的厨师的烹饪方法以及 24 小时个人和厨房区域接触细颗粒物 (PM2.5) 和黑碳的情况。研究人员对 421 个家庭进行了详细调查。在36户家庭的子样本中，研究人员收集了24小时综合PM2.5样本（个人和厨房区域）；此外，还对主厨进行实时PM2.5监测。还使用多波长反射法分析了所有过滤器的黑碳。分析了 PM2.5 暴露的预测因素，包括烹饪行为、燃料、炉灶和厨房类型、天气、人口因素和其他烟雾来源。大多数家庭在户外做饭（55%；231/417），使用生物质（木材或木炭）作为主要燃料（99%；412/413），并用传统火做饭（77%，323/421）。在具有完整、有效暴露监测数据的29户子样本中，厨房样本PM2.5 24小时综合浓度（平均值446.8μg/m3）明显高于个人空气样本（平均值128.5μg/m3）。黑碳浓度遵循相同的模式，厨房样本中的浓度 (14.5 μg/m3) 高于个人空气样本中的浓度 (8.8 μg/m3)。 PM2.5 实时个人浓度峰值占暴露的大部分； 24小时监测期内污染最严重的5%，即72分钟，占所有暴露量的75%。对个人 PM2.5 暴露具有一定预测能力的两个变量是主要燃料类型和种族，而报告的煤油灯使用与个人和厨房区域黑碳浓度增加有关。不同厨房类型（封闭式、半封闭式、室外）的 PM2.5 个人浓度表现出相当大的个体间差异，甚至在户外烹饪环境中也可能升高。此外，个人PM2.5浓度与厨房类型无关，也不能通过厨房区域样本进行预测；相反，它们是由烹饪过程中 PM2.5 浓度峰值驱动的。与厨房区域样本相比，个人接触的黑碳含量更高，这凸显了探索其他不完全燃烧来源的必要性，例如道路排放、木炭生产和煤油使用。
To examine cooking practices and 24-h personal and kitchen area exposures to fine particulate matter (PM2.5) and black carbon in cooks using biomass in Ghana. Researchers administered a detailed survey to 421 households. In a sub-sample of 36 households, researchers collected 24-h integrated PM2.5 samples (personal and kitchen area); in addition, the primary cook was monitored for real-time PM2.5. All filters were also analyzed for black carbon using a multi-wavelength reflectance method. Predictors of PM2.5 exposure were analyzed, including cooking behaviors, fuel, stove and kitchen type, weather, demographic factors and other smoke sources. The majority of households cooked outdoors (55%; 231/417), used biomass (wood or charcoal) as their primary fuel (99%; 412/413), and cooked on traditional fires (77%, 323/421). In the sub-sample of 29 households with complete, valid exposure monitoring data, the 24-h integrated concentrations of PM2.5 were substantially higher in the kitchen sample (mean 446.8 μg/m3) than in the personal air sample (mean 128.5 μg/m3). Black carbon concentrations followed the same pattern such that concentrations were higher in the kitchen sample (14.5 μg/m3) than in the personal air sample (8.8 μg/m3). Spikes in real-time personal concentrations of PM2.5 accounted for the majority of exposure; the most polluted 5%, or 72 min, of the 24-h monitoring period accounted for 75% of all exposure. Two variables that had some predictive power for personal PM2.5 exposures were primary fuel type and ethnicity, while reported kerosene lantern use was associated with increased personal and kitchen area concentrations of black carbon. Personal concentrations of PM2.5 exhibited considerable inter-subject variability across kitchen types (enclosed, semi-enclosed, outdoor), and can be elevated even in outdoor cooking settings. Furthermore, personal concentrations of PM2.5 were not associated with kitchen type and were not predicted by kitchen area samples; rather they were driven by spikes in PM2.5 concentrations during cooking. Personal exposures were more enriched with black carbon when compared to kitchen area samples, underscoring the need to explore other sources of incomplete combustion such as roadway emissions, charcoal production and kerosene use.