May 10, 2020 Journal article Open Access

Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge & Endalkachew Sahle-Demessie

Citation Style Language JSON Export

{
  "DOI": "10.20372/nadre:9314", 
  "author": [
    {
      "family": "Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge & Endalkachew Sahle-Demessie"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2020, 
        5, 
        10
      ]
    ]
  }, 
  "abstract": "<p>This study was aimed to analyze trace elements in the particulate matter-10 and evaluate their health risks during the&nbsp;cooking of the most widely consumed Ethiopian traditional&nbsp;dish sauces (Wots) using charcoal, kerosene and electricity&nbsp;stoves. The trace elements (iron, cadmium, arsenic, chromium, lead, boron, nickel, cobalt, tin, copper and zinc) in&nbsp;the particulate matter-10 were found in the range&nbsp;0.001&ndash;0.175 mg m 3. The human health risk assessment has&nbsp;done based on the United States Environmental&nbsp;Protection&nbsp;Agency prescription. The hazard quotient and hazard index&nbsp;values using charcoal, kerosene and electricity stoves were&nbsp;found below 1. This result showed that the inhabitants stay&nbsp;at any of these three microenvironments has no likelihood&nbsp;to have non-cancer health problems. In addition, the life&nbsp;time cancer values for all trace elements were below the tolerable range set by United States Environmental&nbsp;Protection Agency, except chromium, cadmium and arsenic which were found within the tolerable&nbsp;range. Furthermore, the total sum of eleven determined elements was calculated, and the highest concentration was observed using&nbsp;kerosene stove followed by charcoal and electricity stoves,&nbsp;respectively. The use of kerosene and charcoal stove were&nbsp;not the recommended stove as compared to electricity&nbsp;stove for the cooking of Wot.</p>", 
  "title": "Health risk assessment of trace elements through exposure of particulate matter-10 during the cooking of Ethiopian traditional dish sauces", 
  "type": "article-journal", 
  "id": "9314"
}