| Full text | |
| Author(s): Show less - |
Kumar, Prashant
;
Hama, Sarkawt
;
Abbass, Rana Alaa
;
Nogueira, Thiago
;
Brand, Veronika S.
;
Wu, Huai-Wen
;
Abulude, Francis Olawale
;
Adelodun, Adedeji A.
;
Anand, Partibha
;
Andrade, Maria de Fatima
;
Apondo, William
;
Asfaw, Araya
;
Aziz, Kosar Hama
;
Cao, Shi-Jie
;
El-Gendy, Ahmed
;
Indu, Gopika
;
Kehbila, Anderson Gwanyebit
;
Ketzel, Matthias
;
Khare, Mukesh
;
Kota, Sri Harsha
;
Mamo, Tesfaye
;
Manyozo, Steve
;
Martinez, Jenny
;
McNabola, Aonghus
;
Morawska, Lidia
;
Mustafa, Fryad
;
Muula, Adamson S.
;
Nahian, Samiha
;
Nardocci, Adelaide Cassia
;
Nelson, William
;
Ngowi, Aiwerasia, V
;
Njoroge, George
;
Olaya, Yris
;
Omer, Khalid
;
Osano, Philip
;
Pavel, Md Riad Sarkar
;
Salam, Abdus
;
Santos, Erik Luan Costa
;
Sitati, Cynthia
;
Nagendra, S. M. Shiva
Total Authors: 40
|
| Document type: | Journal article |
| Source: | Environment International; v. 162, p. 27-pg., 2022-03-09. |
| Abstract | |
Poor ventilation and polluting cooking fuels in low-income homes cause high exposure, yet relevant global studies are limited. We assessed exposure to in-kitchen particulate matter (PM2.5 and PM10) employing similar instrumentation in 60 low-income homes across 12 cities: Dhaka (Bangladesh); Chennai (India); Nanjing (China); Medellin (Colombia); Sao Paulo (Brazil); Cairo (Egypt); Sulaymaniyah (Iraq); Addis Ababa (Ethiopia); Akure (Nigeria); Blantyre (Malawi); Dar-es-Salaam (Tanzania) and Nairobi (Kenya). Exposure profiles of kitchen occupants showed that fuel, kitchen volume, cooking type and ventilation were the most prominent factors affecting in-kitchen exposure. Different cuisines resulted in varying cooking durations and disproportional exposures. Occupants in Dhaka, Nanjing, Dar-es-Salaam and Nairobi spent > 40% of their cooking time frying (the highest particle emitting cooking activity) compared with similar to 68% of time spent boiling/stewing in Cairo, Sulaymaniyah and Akure. The highest average PM2.5 (PM10) concentrations were in Dhaka 185 +/- 48 (220 +/- 58) mu g m(-3) owing to small kitchen volume, extensive frying and prolonged cooking compared with the lowest in Medellin 10 +/- 3 (14 +/- 2) mu g m(-3). Dual ventilation (mechanical and natural) in Chennai, Cairo and Sulaymaniyah reduced average in-kitchen PM2.5 and PM10 by 2.3- and 1.8-times compared with natural ventilation (open doors) in Addis Ababa, Dar-es-Salam and Nairobi. Using charcoal during cooking (Addis Ababa, Blantyre and Nairobi) increased PM2.5 levels by 1.3- and 3.1-times compared with using natural gas (Nanjing, Medellin and Cairo) and LPG (Chennai, Sao Paulo and Sulaymaniyah), respectively. Smaller-volume kitchens (<15 m(3); Dhaka and Nanjing) increased cooking exposure compared with their larger-volume counterparts (Medellin, Cairo and Sulaymaniyah). Potential exposure doses were highest for Asian, followed by African, Middle-eastern and South American homes. We recommend increased cooking exhaust extraction, cleaner fuels, awareness on improved cooking practices and minimising passive occupancy in kitchens to mitigate harmful cooking emissions. (AU) | |
| FAPESP's process: | 16/18438-0 - São Paulo Metropolitan Area, jointly tracking climate change and air quality - METROCLIMA-MASP |
| Grantee: | Maria de Fátima Andrade |
| Support Opportunities: | Research Program on Global Climate Change - Thematic Grants |
| FAPESP's process: | 20/08505-8 - Vehicular emission impacts on the population at the city of São Paulo |
| Grantee: | Veronika Sassen Brand |
| Support Opportunities: | Scholarships in Brazil - Doctorate (Direct) |
| FAPESP's process: | 16/14501-0 - Vehicular emission impacts on the population at the city of São Paulo |
| Grantee: | Veronika Sassen Brand |
| Support Opportunities: | Scholarships in Brazil - Doctorate (Direct) |