May 10, 2020 Journal article Open Access

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>", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "creator": [
    {
      "affiliation": "Woldia University, Ethiopia", 
      "@type": "Person", 
      "name": "Asamene Embiale, Bhagwan Singh Chandravanshi, Feleke Zewge & Endalkachew Sahle-Demessie"
    }
  ], 
  "headline": "Health risk assessment of trace elements through exposure of particulate matter-10 during the cooking of Ethiopian traditional dish sauces", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2020-05-10", 
  "url": "https://nadre.ethernet.edu.et/record/9314", 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.20372/nadre:9314", 
  "@id": "https://doi.org/10.20372/nadre:9314", 
  "@type": "ScholarlyArticle", 
  "name": "Health risk assessment of trace elements through exposure of particulate matter-10 during the cooking of Ethiopian traditional dish sauces"
}