{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,3]],"date-time":"2026-11-03T21:28:20Z","timestamp":1793741300974,"version":"4.6.1"},"reference-count":46,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2021,7,1]],"date-time":"2021-07-01T00:00:00Z","timestamp":1625097600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2017YFC0211500"],"award-info":[{"award-number":["2017YFC0211500"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Science of The Total Environment"],"published-print":{"date-parts":[[2021,7]]},"DOI":"10.1016\/j.scitotenv.2021.146493","type":"journal-article","created":{"date-parts":[[2021,3,18]],"date-time":"2021-03-18T01:40:39Z","timestamp":1616031639000},"page":"146493","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":21,"special_numbering":"C","title":["Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors"],"prefix":"10.1016","volume":"779","author":[{"given":"Jing-jing","family":"Zhao","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue-yi","family":"You","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.scitotenv.2021.146493_bb0005","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.enconman.2016.03.004","article-title":"A numerical study on the effects of exhaust locations on energy consumption and thermal environment in an office room served by displacement ventilation","volume":"117","author":"Ahmed","year":"2016","journal-title":"Energy Convers. Manag."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0010","series-title":"Theory Guide","author":"ANSYS Fluent","year":"2012"},{"key":"10.1016\/j.scitotenv.2021.146493_bb0015","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.landurbplan.2019.02.005","article-title":"Human-health probabilistic risk assessment: the role of exposure factors in an urban garden scenario","volume":"185","author":"Barrio-Parra","year":"2019","journal-title":"Landsc. Urban Plan."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0020","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1080\/10407799508928838","article-title":"Comparison of different k-\u03b5 models for indoor airflow computations","volume":"28","author":"Chen","year":"1999","journal-title":"Numer. Heat Transf. B Fundam."},{"issue":"1","key":"10.1016\/j.scitotenv.2021.146493_bb0025","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.scitotenv.2005.08.047","article-title":"Health risk assessment on human exposed to environmental polycyclic aromatic hydrocarbons pollution sources","volume":"366","author":"Chen","year":"2006","journal-title":"Sci. Total Environ."},{"issue":"2","key":"10.1016\/j.scitotenv.2021.146493_bb0030","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/j.atmosenv.2005.09.044","article-title":"Modeling particle distribution and deposition in indoor environments with a new drift-flux model","volume":"40","author":"Chen","year":"2006","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0035","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.scitotenv.2011.12.012","article-title":"Carcinogenic potencies of polycyclic aromatic hydrocarbons for back-door neighbors of restaurants with cooking emissions","volume":"417\u2013418","author":"Chen","year":"2012","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0040","doi-asserted-by":"crossref","first-page":"1081","DOI":"10.1021\/acs.est.7b05600","article-title":"Emission rates of multiple air pollutants generated from Chinese residential cooking","volume":"52","author":"Chen","year":"2018","journal-title":"Environ. Sci. Technol."},{"issue":"14","key":"10.1016\/j.scitotenv.2021.146493_bb0045","doi-asserted-by":"crossref","first-page":"2543","DOI":"10.7150\/jca.24431","article-title":"Nomograms and risk scores for predicting the risk of oral cancer in different sexes: a large-scale case-control study","volume":"9","author":"Chen","year":"2018","journal-title":"J. Cancer"},{"key":"10.1016\/j.scitotenv.2021.146493_bb0050","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.enbuild.2018.07.051","article-title":"2D-PIV measurement of range hood-driven flow in a domestic kitchen","volume":"177","author":"Chen","year":"2018","journal-title":"Energy Build."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0055","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1016\/j.scitotenv.2018.03.124","article-title":"Characterization and health risk assessment of airborne pollutants in commercial restaurants in northwestern China: under a low ventilation condition in wintertime","volume":"633","author":"Dai","year":"2018","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0060","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.jclepro.2015.07.074","article-title":"Evaluation of environmental impacts in the catering sector: the case of pasta","volume":"132","author":"Fusi","year":"2016","journal-title":"J. Clean. Prod."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0065","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.buildenv.2013.04.006","article-title":"Determination of dynamic intake fraction of cooking-generated particles in the kitchen","volume":"65","author":"Gao","year":"2013","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0070","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/j.jhazmat.2010.11.003","article-title":"Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong","volume":"186","author":"Huang","year":"2011","journal-title":"J. Hazard. Mater."},{"issue":"5","key":"10.1016\/j.scitotenv.2021.146493_bb0075","doi-asserted-by":"crossref","first-page":"871","DOI":"10.1016\/j.buildenv.2007.01.033","article-title":"Spatial concentration variation of cooking-emitted particles","volume":"43","author":"Lai","year":"2008","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0080","doi-asserted-by":"crossref","first-page":"932","DOI":"10.1002\/ijc.25108","article-title":"The precancerous effect of emitted cooking oil fumes on precursor lesions of cervical cancer","volume":"127","author":"Lee","year":"2010","journal-title":"Int. J. Cancer"},{"key":"10.1016\/j.scitotenv.2021.146493_bb0085","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1289\/ehp.5518","article-title":"Emission of polycyclic aromatic hydrocarbons and their carcinogenic potencies from cooking sources to the urban atmosphere","volume":"111","author":"Li","year":"2003","journal-title":"Environ. Health Perspect."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0090","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1016\/j.scitotenv.2018.10.397","article-title":"The emission of PM2.5 in respiratory zone from Chinese family cooking and its health effect","volume":"654","author":"Lu","year":"2019","journal-title":"Sci. Total Environ."},{"issue":"3","key":"10.1016\/j.scitotenv.2021.146493_bb0095","first-page":"439","article-title":"Indoor air pollution and risk of lung cancer among Chinese female non-smokers","volume":"24","author":"Mu","year":"2013","journal-title":"Cancer Causes Control"},{"key":"10.1016\/j.scitotenv.2021.146493_bb0100","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1016\/j.jhazmat.2016.10.045","article-title":"Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes","volume":"324","author":"Peng","year":"2017","journal-title":"J. Hazard. Mater."},{"issue":"5","key":"10.1016\/j.scitotenv.2021.146493_bb0105","first-page":"973","article-title":"Case-control study of bladder cancer in New Jersey. I. Occupational exposures in white males","volume":"72","author":"Schoenberg","year":"1984","journal-title":"J. Natl Cancer Inst."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0110","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.envres.2005.12.013","article-title":"Risk assessment of exposure to indoor aerosols associated with Chinese cooking","volume":"102","author":"See","year":"2006","journal-title":"Environ. Res."},{"issue":"1","key":"10.1016\/j.scitotenv.2021.146493_bb0115","doi-asserted-by":"crossref","first-page":"82","DOI":"10.4209\/aaqr.2006.03.0007","article-title":"Physical characteristics of ultrafine particles emitted from different gas cooking methods","volume":"6","author":"See","year":"2006","journal-title":"Aerosol Air Qual. Res."},{"issue":"39","key":"10.1016\/j.scitotenv.2021.146493_bb0120","doi-asserted-by":"crossref","first-page":"8852","DOI":"10.1016\/j.atmosenv.2008.09.011","article-title":"Chemical characteristics of fine particles emitted from different gas cooking methods","volume":"42","author":"See","year":"2008","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0125","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.cca.2015.11.020","article-title":"Assessing hazardous risks of indoor airborne polycyclic aromatic hydrocarbons in the kitchen and its association with lung functions and urinary PAH metabolites in kitchen workers","volume":"452","author":"Singh","year":"2016","journal-title":"Clin. Chim. Acta"},{"key":"10.1016\/j.scitotenv.2021.146493_bb0130","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1080\/10789669.2011.598443","article-title":"Exposure and cancer risk toward cooking-generated ultrafine and coarse particles in Hong Kong homes","volume":"18","author":"Sze-To","year":"2012","journal-title":"HVAC&R Res."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0135","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.scitotenv.2013.03.018","article-title":"Fine particulate matter in the indoor air of barbeque restaurants: elemental compositions, sources and health risks","volume":"454-455","author":"Taner","year":"2013","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0140","doi-asserted-by":"crossref","first-page":"1096","DOI":"10.1016\/j.jclepro.2018.10.195","article-title":"Emission characteristics and probabilistic health risk of volatile organic compounds from solvents in wooden furniture manufacturing","volume":"208","author":"Tong","year":"2019","journal-title":"J. Clean. Prod."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0145","unstructured":"United States Environmental Protection Agency, 2011. Risk Assessment Guidance for Superfund, Volume I: Human Health Evaluation Manual (Part F, Supplemental Guidance for Inhalation Risk Assessment) (Washington D.C.)."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0150","unstructured":"United States Environmental Protection Agency, 2019. Integrated Risk Information System (IRIS), Integrated Risk Information System (Washington D.C.)."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0155","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.scitotenv.2017.02.124","article-title":"Role of Chinese cooking emissions on ambient air quality and human health","volume":"589","author":"Wang","year":"2017","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0160","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.buildenv.2018.07.011","article-title":"Heavy metal characteristics and health risk assessment of PM2.5 in three residential homes during winter in Nanjing, China","volume":"143","author":"Wang","year":"2018","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0165","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jes.2017.12.015","article-title":"Characterization particulate matter from several Chinese cooking dishes and implications in health effects","volume":"72","author":"Wang","year":"2018","journal-title":"J. Environ. Sci."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0170","doi-asserted-by":"crossref","first-page":"108747","DOI":"10.1016\/j.envres.2019.108747","article-title":"Daily cooking duration and its joint effects with genetic polymorphisms on lung cancer incidence: results from a Chinese prospective cohort study","volume":"179","author":"Wang","year":"2019","journal-title":"Environ. Res."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0175","doi-asserted-by":"crossref","first-page":"700","DOI":"10.1016\/j.jhazmat.2008.08.094","article-title":"Levels and health risks of carbonyl compounds in selected public places in Hangzhou, China","volume":"164","author":"Weng","year":"2009","journal-title":"J. Hazard. Mater."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0180","doi-asserted-by":"crossref","first-page":"348","DOI":"10.1016\/j.buildenv.2017.08.045","article-title":"Assessing impacts of factors on carbonyl compounds emissions produced from several typical Chinese cooking","volume":"125","author":"Xiang","year":"2017","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0185","doi-asserted-by":"crossref","first-page":"2987","DOI":"10.2147\/OTT.S100949","article-title":"Association between cooking oil fume exposure and lung cancer among Chinese non-smoking women: a meta-analysis","volume":"9","author":"Xue","year":"2016","journal-title":"OncoTargets Ther."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0190","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.atmosenv.2018.12.018","article-title":"Characteristics of non-methane hydrocarbons and benzene series emission from commonly cooking oil fumes","volume":"200","author":"Yi","year":"2019","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0195","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.buildenv.2015.06.024","article-title":"Indoor air pollution from gas cooking in five Taiwanese families","volume":"93","author":"Yu","year":"2015","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0200","doi-asserted-by":"crossref","first-page":"101845","DOI":"10.1016\/j.scs.2019.101845","article-title":"Airborne particles from cooking oils: emission test and analysis on chemical and health implications","volume":"52","author":"Zhai","year":"2020","journal-title":"Sustain. Cities Soc."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0205","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.envpol.2017.04.033","article-title":"Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking","volume":"227","author":"Zhang","year":"2017","journal-title":"Environ. Pollut."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0210","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.atmosenv.2019.04.043","article-title":"Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments","volume":"211","author":"Zhang","year":"2019","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0215","doi-asserted-by":"crossref","first-page":"977","DOI":"10.1007\/s12273-018-0456-6","article-title":"Emissions of air pollutants from Chinese cooking: a literature review","volume":"11","author":"Zhao","year":"2018","journal-title":"Build. Simul."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0220","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1016\/j.buildenv.2018.12.060","article-title":"Emission characteristics of PM2.5-bound chemicals from residential Chinese cooking","volume":"149","author":"Zhao","year":"2019","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0225","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.buildenv.2016.07.022","article-title":"Study on pollution control in residential kitchen based on the push-pull ventilation system","volume":"107","author":"Zhou","year":"2016","journal-title":"Build. Environ."},{"key":"10.1016\/j.scitotenv.2021.146493_bb0230","doi-asserted-by":"crossref","first-page":"1329","DOI":"10.1016\/j.buildenv.2004.11.009","article-title":"Study on inhalation region by means of CFD analysis and experiment","volume":"40","author":"Zhu","year":"2005","journal-title":"Build. Environ."}],"container-title":["Science of The Total Environment"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0048969721015618?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0048969721015618?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T17:39:00Z","timestamp":1790185140000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0048969721015618"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,7]]},"references-count":46,"alternative-id":["S0048969721015618"],"URL":"https:\/\/doi.org\/10.1016\/j.scitotenv.2021.146493","relation":{},"ISSN":["0048-9697"],"issn-type":[{"value":"0048-9697","type":"print"}],"subject":[],"published":{"date-parts":[[2021,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors","name":"articletitle","label":"Article Title"},{"value":"Science of The Total Environment","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.scitotenv.2021.146493","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2021 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"146493"}}