What question did this study set out to answer?

This study aims to quantify health risks associated with PAH and VOC exposure from recreational campfire cooking.

Deriving health-based attendance guidelines for recreational campfires: a multi-pathway risk assessment of exposure to PAHs and VOCs

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Pilot study assesses cancer risk from PAH exposure at campfires, suggesting safer attendance limits for participants.

This study aims to quantify health risks associated with PAH and VOC exposure from recreational campfire cooking.
Analyzed food samples for 16 PAHs while monitoring airborne PM2.5, gas-phase PAHs, and BTEX near the fire.
Calculated incremental lifetime cancer risks for varying exposure scenarios based on age, inhalation rates, and consumption.
Conducted assessments over a 2.5-hour campfire event, comparing PAH levels against EU limits.
PAH levels in cooked food exceeded EU limits, with BaP at 29 µg kg−1 and PAH4 at 104 µg kg−1.
Average PM2.5 concentration was 350 µg m−³ during the fire, exceeding the EU daily limit for 24-hour exposure.
ILCRs ranged from 2.7 × 10−7 to 8.1 × 10−5, suggesting that dietary intake significantly contributes to overall risk.

Bihałowicz et al. (2026) studied this question.

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View Full Paper

Ask AI

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Authors

Pilot study assesses cancer risk from PAH exposure at campfires, suggesting safer attendance limits for participants.

This study aims to quantify health risks associated with PAH and VOC exposure from recreational campfire cooking.
Analyzed food samples for 16 PAHs while monitoring airborne PM2.5, gas-phase PAHs, and BTEX near the fire.
Calculated incremental lifetime cancer risks for varying exposure scenarios based on age, inhalation rates, and consumption.
Conducted assessments over a 2.5-hour campfire event, comparing PAH levels against EU limits.
PAH levels in cooked food exceeded EU limits, with BaP at 29 µg kg−1 and PAH4 at 104 µg kg−1.
Average PM2.5 concentration was 350 µg m−³ during the fire, exceeding the EU daily limit for 24-hour exposure.
ILCRs ranged from 2.7 × 10−7 to 8.1 × 10−5, suggesting that dietary intake significantly contributes to overall risk.

Bihałowicz et al. (2026) studied this question.

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