Analysis of nicotine, tar, carbon monoxide, total particulate matter, water, benzo[a]pyrene, and humectants in cigarettes and bidis from India and Myanmar

Tobacco use poses a major public health challenge in the World Health Organization's South-East Asia Region, where it contributes to approximately 2.3 million deaths each year. In 2020 alone, tobacco smoking was responsible for around 1.6 million of these deaths. The region faces a dual burden of high prevalence of both smoking and smokeless tobacco use, underscoring the urgent need for strengthened tobacco control measures. The toxic substances found in the emissions of smoked tobacco products are inadequately researched. This study presents primary scientific information on levels of nicotine, water, and benzo[a]pyrene (BaP) in mainstream smoke deliveries from popular cigarettes from India and Myanmar, and bidis from India; additionally, flavours and humectants were tested in fillers. Globally accepted methods from the World Health Organization's Tobacco Laboratory Network (TobLabNet), the Centers for Disease Control and Prevention (CDC), and the Cooperation Centre for Scientific Research Relative to Tobacco (CORESTA) were used. When comparing Indian and Myanmar cigarettes, we discovered that nicotine and carbon monoxide (CO) levels in Myanmar cigarettes were slightly higher than those in Indian ones, though the difference was not statistically significant. Water, tar, and total particulate matter (TPM) also exhibited no statistically significant variations. Significantly higher (p = 0.008) concentrations of BaP, ranging from 8.02 to 14.90 ng/cigarette (median, 9.95 ng/cigarette), were observed in Myanmar-origin cigarettes, indicating increased exposure risks for users. Among humectants, only propylene glycol showed significant variation (p = 0.023). Compared with Indian cigarettes, bidis showed significantly higher nicotine and CO (p = 0.023), as well as water and TPM (p = 0.008). When bidis were compared with cigarettes from both countries, nicotine (p = 0.041), water, and TPM differed significantly (both p < 0.001). The intended flavours were not detected in the mainstream smoke of the cigarettes and bidis examined. The findings of this study can be leveraged to enhance public health by identifying harmful chemicals that exceed established limits and potentially motivating manufacturers to produce less harmful products by conforming to toxicant emission standards.