Farklı Etleri Pişirmede Oluşabilecek Partikül Madde Miktarı ve Maruziyetine Etki Eden Faktörlerin Belirlenmesi

Abstract

Cooking is one of the important sources of particulate matter formation. Both the particulate matter itself and some of the trace elements it contains are considered carcinogenic. This study aimed to determine the exposure to particulate matter resulting from meat cooking in home environment and to assess the potential cancer risk associated with this exposure by questioning cooking habits and kitchen location and physical conditions. In the first stage of the study, an online survey was administered on a voluntary basis to 430 healthy women aged 18-64 in Turkey who cook regularly. In the survey, individuals' general characteristics, information about home and kitchen physical conditions, information about cooking habits, were questioned. Additionally, the food preparation and cooking skills scale was used. In the second stage, exposure concentration and cancer risk were calculated using the data obtained from the survey. The most frequently used cooking method was found to be stewing with %31.8. It was observed that individuals had higher scores in the food preparation section (26,97±5,13) compared to the cooking techniques section (24,93±5,78) in the scale. Additionally, the scale scores varied significantly according to educational status and marital status (p<0.05). When examined according to the size of the kitchen area, no significant difference was observed between the kitchen size groups (p>0.05). Regarding cooking method preferences, the highest exposure concentration was found in the frying method. However there was no significant difference between groups (p>0.05). According to the scale scores, it was seen that the difference in exposure between quartiles was statistically significant (p<0.05). Additionally, while there was no significant relationship between kitchen size and exposure concentration (p>0.05), it was found that exposure concentration increased as the scale score increased (p<0.01). The result of the study revealed that the cancer risk resulting from exposure to particulate matter generated by cooking would be higher than the acceptable level (10-6) for both all pollutants and their total (2,7x10-3). To reduce exposure, individuals should opt for cooking methods that produce less particulate matter and increase awareness about the importance of ventilation use.