Risk Assessment of Polycyclic Aromatic Hydrocarbons and their Chlorinated Derivatives Unintentionally Produced During Cooking via Exhaust Gas

摘要

Cooking exhaust gas includes polycyclic aromatic hydrocarbons (PAHs) unintentionally generated during cooking foods, which is exposure to a cook and residents via inhalation. PAHs are carcinogens and/or mutagens. As a typical example, benzo[a]pyrene (BaP) is classified as Groupl by International Agency for Research on Cancer (IARC). On the other hand, chlorinated PAHs (CIPAHs), which are compounds whose one to several hydrogen atoms of PAHs are substituted to chlorine atom, some studies reported that some CIPAHs have more toxicities than their parent PAHs. Given that the generation mechanism of CIPAHs is similar with that of PAHs and cooking processes fulfill the conditions to generate CIPAHs (i.e., sufficient organic substances, heat, and chlorine source), CIPAHs can be generated during cooking processes such as grilled foods. Pacific sauries, which are a typical fish consumed in Japan, were targeted in this study and gas-grilled in a typical fish oven in an indoor kitchen. In this study, the PAH/CIPAH concentrations indoors from cooking exhaust were estimated using National Institute of Advanced Industrial Science and Technology - Indoor Consumer Exposure Assessment Tool (AIST-ICET). The risk assessment for the exposure to them was carried out. The exposure amounts of PAHs/CIPAHs from oral exposure and respiratory exposure were comparable. The results revealed that the inhalation of indoor air including cooking exhaust was the major pathway of PAHs/CIPAHs in addition to the consumption of cooked food.