Measurements of real-world cooking emission factors (CEFs) were rarely reported in recent year's studies. However, the needs for accurately estimating CEFs to produce cooking emission inventories and further implement controlling measures are urgent. In this study, we collected cooking emission aerosols from real-world commercial location operations in Beijing, China. 2 particulate (PM₂.₅, OC) and 2 gaseous (NMHC, OVOCs) CEF species were examined on influencing activity conditions of cuisine type, controlling technology, operation scales (represented by cook stove numbers), air exhausting volume, as well as location and operation period. Measured NMHC emission factors (Non-barbecue: 8.19 ± 9.06 g/h and Barbecue: 35.48 ± 11.98 g/h) were about 2 times higher than PM₂.₅ emission factors (Non-barbecue: 4.88 ± 3.43 g/h and Barbecue: 15.48 ± 7.22 g/h). T-test analysis results showed a significantly higher barbecued type CEFs than non-barbecued cuisines for both particulate and gaseous emission factor species. The efficacy of controlling technology was showing an average of 50 % in decreasing PM₂.₅ CEFs while a 50 % in increasing OC particulate CEFs. The effects of controlling equipment were not significant in removing NMHC and OVOCs exhaust concentrations. CEF variations within cook stove numbers and air exhausting volume also reflected a comprehensive effect of operation scale, cuisine type and control technology. The simulations among activity influencing factors and CEFs were further determined and estimated using hierarchical multiple regression model. The R square of this simulated model for PM₂.₅ CEFs was 0.80 (6.17 × 10–⁹) with standardized regression coefficient of cuisine type, location, sampling period, control technology, cook stove number (N) and N² of 5.18 (0.02), 5.33 (0.02), 1.93 (0.19), 9.29 (4.18 × 10–⁶), 9.10 (1.71 × 10–³) and −1.18 (2.43 × 10–³), respectively. In perspective, our study provides ways of better estimating CEFs in real operation conditions and potentially highlighting much more importance of cooking emissions on air quality and human health.

Mercury (Hg) bioaccumulation and depuration potential was assessed in the glass eel Anguilla anguilla over a 30-day period, through a mesocosm experiment. During exposure period, glass eels exhibited a significant increase in Hg concentration compared with the control ones, revealing great accumulation capability. Distinct bioaccumulation kinetics were observed depending on the exposure concentrations: a saturation model and a linear accumulation model were achieved for low and high Hg levels, respectively. After 72 h of depuration, glass eels lost around 2 and 10 % of the Hg previously accumulated; however, until the end of the experiment, they never reached the original baseline condition. Most importantly, organisms exposed to high Hg concentrations still retained contaminant levels exceeding the European threshold regulating human food consumption. This may raise serious health concerns, due to the species’ rising interest in the international cuisine.

Volatile organic compounds (VOCs) are important precursors of ozone and atmospheric particulates that have attracted extensive attention worldwide. Cooking emissions, the chemical characteristics of which vary dramatically due to different cooking styles, are a main source of ambient VOCs, especially in large cities. This research focused on the emission characteristics of VOCs from six types of restaurants in Shanghai: hot pot (HP), Sichuan cuisine (SC), Cantonese cuisine (CS), seafood (SF), Western fast food (WFF), and authentic Shanghai cuisine (ASC). It was found that HP, which discharged cooking fumes indoors, produced the highest mass concentration of VOCs (1900.2 ± 364.8 μg m⁻³), followed by SC (1403.7 ± 403.8 μg m⁻³), WFF (656.0 ± 156.9 μg m⁻³), SF (638.6 ± 145.1 μg m⁻³), CC (632.7 ± 127.7 μg m⁻³), and ASC (612.3 ± 51.3 μg m⁻³), the cooking fumes from which were collected by emission extraction stacks. Additionally, the VOC species from each cuisine were mainly low carbon substances. Alkanes were the major VOC pollutants from all six cuisines, accounting for 34.4–71.7%. The coefficient divergence values were 0.287–0.593, suggesting that there were differences between the cuisines in the present study. Ozone formation potential and secondary organic aerosol formation potential indicated that O-VOCs and aromatics were the largest contributors. Health risk assessment of VOCs via non-carcinogenic risk values (HQ) and carcinogenic risk values (RISK) indicated that frying, grilling, and stir-frying had relatively large impacts on human health. VOCs collected in emission extraction stacks were significantly higher risk compared with those in the indoor environment, but the RISK score of the HP restaurant was larger, second only to SC. The HQ and RISK values of 1,3-butadiene, acetaldehyde, and trichloroethylene in the HP restaurant all exceeded US EPA standards, indicating that long-term exposure in an HP restaurant would have a significant impact on human health and might carry a potential cancer risk.

The activity concentrations of ¹³⁷Cs and ⁴⁰K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of ¹³⁷Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg⁻¹ db in 1997–2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg⁻¹ db in 2006–2013. In the Chinese Cantharellus mushrooms, the activity level of ¹³⁷Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6 Bq kg⁻¹ dry biomass. The natural radionuclide ⁴⁰K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of ⁴⁰K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of ¹³⁷Cs highly fluctuated in 1998–2013 but no clear downward trend was visible (Fig. 1). Published activity levels of ¹³⁷Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from ¹³⁴/¹³⁷Cs) from flesh of the species.

Increased levels of environmental pollutants are linked to almost all human disorders; the efficient method to manage the human health is through naturally available dietary molecule. Solanum torvum (ST) Swartz (Solanaceae) commonly called Turkey Berry is found in Africa, Asia, and South America. Its fruit, part of traditional Indian cuisine, is a widely consumed nutritious herb, acclaimed for its medicinal value. ST aqueous extract (STAe) (250, 500, and 1000 mg/kg b.w., 6 days; oral) against acute Cadmium (Cd) (6.3 mg/kg b.w., single dose; oral) toxicity was evaluated in rats. Protective effect was assessed using serum markers, tissue antioxidants, oxidant derivatives, glycoprotein, and histopathological studies. The activities of serum marker enzymes were increased (40–60 %); antioxidant enzymes such as SOD and CAT, GSH, and its metabolic enzyme activities were decreased (50–80 %) in the liver and kidney upon Cd intoxication. During STAe pre-treatment, at doses of 250 and 500 mg/kg b.w., the above changes were brought to near normal (25–63 %). Tissue 4-hydroxynonenal, 3-nitrotyrosine, and protein carbonyls were increased (8–15 fold) in Cd-alone-treated rats, whereas pre-supplementation of STAe significantly decreased their levels and inhibited the protein glycosylation effectively. The pharmacological effect of STAe was confirmed by histopathological observations. Based on previous literature and present investigation, we conclude that ST may serve as a potential functional food against environmental contaminant such as heavy metal-induced oxidative stress.

Mushrooms are well known as important food items. The uses of mushrooms in the cuisine are manifolds and are being utilized for thousands of years in both Oriental and Occidental cultures. Medicinal properties of mushrooms show an immense potential as drugs for the treatment of various diseases as they are rich in a great variety of phytochemicals. In this review, we attempted to encompass the recent knowledge and scientific advancement about mushrooms and their utilization as food or curative properties, along with their natural ability to accumulate (heavy) metals/radionuclides, which leads to an important aspect of bioremediation. However, accumulation of heavy metals and radionuclides from natural or anthropogenic sources also involves potential nutritional hazards upon consumption. These hazards have been pointed out in this review incorporating a selection of the most recently published literature.