Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications

The polycyclic aromatic hydrocarbons' (PAHs) exposure through day to day cooking activities has been a serious concern for human health due to their carcinogenic nature. Given the Covid-19 conditions, where people are spending extended time indoors, the likely exposure to these compounds will increase for the members involved/not involved in cooking. In this context, this review summarizes different studies undertaken worldwide on PAHs from cooking activities, the sources of exposure (fumes/emissions, dust/depositions), effect of scale (households/restaurants/neighborhoods) of cooking, monitoring process, risk assessment (air sampling and urinary metabolites), global distribution pattern. Proportionately higher number of studies was focused on cooking fumes and emissions while very limited studies aimed at kitchen depositions and dust. Most of the studies have not reported the size of particulate matter considered for determining PAHs exposure from cooking fumes and emissions. The evaluation of reported data becomes more complicated due to difference in sampling and expression units, the number and types of PAHs (parent, oxygenated-PAHs, i.e., o-PAHs, nitro-PAHs, i.e., n-PAHs) studied/found, lack of other intrinsic information (site and control parameters), lack of specific regulations etc. Therefore, such studies require method standardization for future policy development. This review also highlights the gaps and challenges in existing knowledge and future prospects.

Automated summary

This review summarizes studies on polycyclic aromatic hydrocarbons (PAHs) from cooking activities worldwide, highlighting gaps and challenges in existing knowledge, and emphasizing the need for standardized methods for future policy development.