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Kumar, Prashant
;
Hama, Sarkawt
;
Abbass, Rana Alaa
;
Nogueira, Thiago
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Brand, Veronika S.
;
Wu, Huai-Wen
;
Abulude, Francis Olawale
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Adelodun, Adedeji A.
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Anand, Partibha
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Andrade, Maria de Fatima
;
Apondo, William
;
Asfaw, Araya
;
Aziz, Kosar Hama
;
Cao, Shi-Jie
;
El-Gendy, Ahmed
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Indu, Gopika
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Kehbila, Anderson Gwanyebit
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Ketzel, Matthias
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Khare, Mukesh
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Kota, Sri Harsha
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Mamo, Tesfaye
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Manyozo, Steve
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Martinez, Jenny
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McNabola, Aonghus
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Morawska, Lidia
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Mustafa, Fryad
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Muula, Adamson S.
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Nahian, Samiha
;
Nardocci, Adelaide Cassia
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Nelson, William
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Ngowi, Aiwerasia, V
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Njoroge, George
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Olaya, Yris
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Omer, Khalid
;
Osano, Philip
;
Pavel, Md Riad Sarkar
;
Salam, Abdus
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Santos, Erik Luan Costa
;
Sitati, Cynthia
;
Nagendra, S. M. Shiva
Número total de Autores: 40
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| Tipo de documento: | Artigo Científico |
| Fonte: | Environment International; v. 162, p. 27-pg., 2022-03-09. |
| Resumo | |
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) | |
| Processo FAPESP: | 16/18438-0 - Área Metropolitana de São Paulo: abordagem integrada mudanças climáticas e qualidade do ar, METROCLIMA MASP |
| Beneficiário: | Maria de Fátima Andrade |
| Modalidade de apoio: | Auxílio à Pesquisa - Programa de Pesquisa sobre Mudanças Climáticas Globais - Temático |
| Processo FAPESP: | 20/08505-8 - Impacto das emissões de poluentes veiculares na população usuária de diferentes modais de transporte na cidade de São Paulo |
| Beneficiário: | Veronika Sassen Brand |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 16/14501-0 - Impacto das emissões de poluentes veiculares na população usuária de diferentes modais de transporte na cidade de São Paulo |
| Beneficiário: | Veronika Sassen Brand |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |