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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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    <subfield code="a">&lt;p&gt;This study was aimed to analyze trace elements in the particulate matter-10 and evaluate their health risks during the&amp;nbsp;cooking of the most widely consumed Ethiopian traditional&amp;nbsp;dish sauces (Wots) using charcoal, kerosene and electricity&amp;nbsp;stoves. The trace elements (iron, cadmium, arsenic, chromium, lead, boron, nickel, cobalt, tin, copper and zinc) in&amp;nbsp;the particulate matter-10 were found in the range&amp;nbsp;0.001&amp;ndash;0.175 mg m 3. The human health risk assessment has&amp;nbsp;done based on the United States Environmental&amp;nbsp;Protection&amp;nbsp;Agency prescription. The hazard quotient and hazard index&amp;nbsp;values using charcoal, kerosene and electricity stoves were&amp;nbsp;found below 1. This result showed that the inhabitants stay&amp;nbsp;at any of these three microenvironments has no likelihood&amp;nbsp;to have non-cancer health problems. In addition, the life&amp;nbsp;time cancer values for all trace elements were below the tolerable range set by United States Environmental&amp;nbsp;Protection Agency, except chromium, cadmium and arsenic which were found within the tolerable&amp;nbsp;range. Furthermore, the total sum of eleven determined elements was calculated, and the highest concentration was observed using&amp;nbsp;kerosene stove followed by charcoal and electricity stoves,&amp;nbsp;respectively. The use of kerosene and charcoal stove were&amp;nbsp;not the recommended stove as compared to electricity&amp;nbsp;stove for the cooking of Wot.&lt;/p&gt;</subfield>
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May 10, 2020
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10.20372/nadre:9314

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