Evaluation of particulate matter from kitchen eateries and road dust: oxidative potential and health impacts in the Himalayan foothill city, Dehradun
摘要
Particulate matter originating from commercial cooking and road excavation activities is an important yet often overlooked contributor to urban air pollution, particularly in rapidly urbanising Himalayan cities. This study evaluates particulate matter (PM) concentrations, oxidative stress and health risk associated with emissions from the restaurant kitchens and road excavation activities in Dehradun. Oxidative potential (OP) was measured using the dithiothreitol (DTT) assay, and PM deposition in the human respiratory tract was quantified by the multiple-path particle dosimetry (MPPD) model. The results highlight that PM2.5 and PM10 concentrations (301.16 ± 119.47 µg/m3 and 201.16 ± 135.99 µg/m3) were significantly high as reported for many urban environments worldwide. The comparatively good correlation between volume-normalised OP and PM mass concentration than mass-normalised OP highlights that exposure intensity and particle composition have a greater influence on particle toxicity as compared to PM mass concentration. The MPPD model results indicate that fine particles are deposited more in the pulmonary region across all the age groups, while coarse particles are deposited in the upper respiratory tract, particularly in the elderly age group. This study highlights the need for better mitigation strategies to minimise the exposure to particulate pollution, particularly in high-emission environments such as restaurant kitchens and road excavation sites. Effective mitigation strategies, like improving ventilation, the use of vented stoves in kitchens and dust control measures at construction sites, can significantly improve air quality and reduce exposure to human health. This study contributes to Sustainable Development Goal 11 by relating particulate toxicity to strategies for sustainable urbanisation in Dehradun.