The chemical composition and toxicological effects of fine particulate matter (PM2.5) emitted from different cooking styles

The mass, chemical composition and toxicological properties of fine particulates (PM2.5) emitted from cooking activities in three Hong Kong based restaurants two simulated experiments were characterized. Extracts the PM2.5 samples elicited significant biological [cell viability, generation reactive oxygen species (ROS), DNA damage inflammation effect (TNF-α)] a dose-dependent manner. PAHs, oxygenated PAHs (OPAHs) azaarenes (AZAs) mixtures differed between samples. concentration ranges Σ30PAHs, Σ17OPAHs Σ4AZAs Σ7Carbonyls 9627–23,452 pg m−3, 503–3700 33–263 m−3 158 – 5328 ng respectively. Cell viability caused by extracts was positively correlated to benzo[a]anthracene, indeno[1,2,3-cd]pyrene 1,4-naphthoquinone extracts. Cellular ROS production (upon exposure extracts) with concentrations PM2.5, decaldehyde, acridine, 7 individual OPAHs. TNF-α showed positive correlations most (elemental carbon, 16 including benzo[a]pyrene, SO42−, Ca2+, Ca, Na, K, Ti, Cr, Mn, Fe, Cu Zn). Al, Σ30PAHs 8 benzo[a]pyrene This study demonstrates that inhalation could result adverse human health effects.