Distribution characteristics of and personal exposure with polycyclic aromatic hydrocarbons and particulate matter in indoor and outdoor air of rural households in Northern China.

Gaseous and particulate polycyclic aromatic hydrocarbons (PAHs) and size-segregated particulate matter (PM) in indoor air and outdoor air, along with personal exposure, were monitored in rural households of Northern China. The daily average concentrations of 28 species were 1310 ± 811, 738 ± 321, 465 ± 247, and 655 ± 250 ng/m in kitchen air, bedroom air, and outdoor air, and for personal exposure, respectively. PAHs tended to occur in the particulate phase with increasing molecular weight. Absorption by particulate organic carbon was dominant in the gas-particle partitioning process. The daily averaged concentrations of PM and PM were 104 ± 39.5 and 88.4 ± 39.3 μg/m in kitchen air, 79.0 ± 63.2 and 65.7 ± 57.5 μg/m in bedroom air, 52.9 ± 16.5 and 41.5 ± 12.5 μg/m in outdoor air, and 71.7 ± 30.8 and 61.5 ± 28.4 μg/m for personal exposure, respectively. The non-priority components contributed 5.5 ± 2.8% to the total PAHs, while their fraction of carcinogenic risk reached 85.6 ± 6.9%. The mean cancer risk posed to rural residents via inhalation exposure to PAHs exceeded the current acceptable threshold of 1.0 × 10 and the national average estimated in China. The personal exposure levels of PAHs and PM in households using clean energy were lower than those in households using traditional biomass by 30.0%, 29.4%, and 38.5% for PAH, PM, and PM, respectively. However, the cancer risk of personal inhalation exposure to PAH from using liquid petroleum gas (LPG) was higher than that from using firewood, implying the adoption of LPG may not effectively reduce the cancer risk despite the decreasing exposure levels of PAH and PM with respect to the use of firewood. Cooking individuals suffered higher exposure levels of PAH and PM compared with non-cooking individuals, and the cancer risk of personal inhalation exposure to PAH for cooking individuals was 1.7 times that for non-cooking individuals. Cooking was a critical factor that affected the personal exposure levels of the local male and female residents.