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Journal article Open Access

Health risk assessment of trace elements through exposure of particulate matter-10 during the cooking of Ethiopian traditional dish sauces

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

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    "description": "<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>", 
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