Contributions of burner, pan, meat and salt to PM emission during grilling

Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses

The effect of cooking aerosol on the human heart was investigated in this study. The heart rate and blood pressure of 33 healthy adults were monitored before, exactly after, and two hours post-exposure (30 minutes, 60 minutes, 90 minutes, and 120 minutes after cooking). One hundred twenty grams of ground beef was fried in sunflower oil for twenty minutes using a gas stove without ventilation. Ultrafine particles, indoor temperature, relative humidity, carbon dioxide, oil, and meat temperatures were monitored during the experiment. The average particle emission rate (S) and average decay rate (a+k) for meat frying were found to be 2.09×1013 (SD=3.94 ×1013, R2=0.98, P <0.0001) particles/min, and 0.055 (SD=0.019, R2=0.91, P <0.0001) particles/min, respectively. No statistically significant changes in diastolic blood pressure (DBP) and heart rate (HR) were observed. The average systolic blood pressure (SBP) statistically significantly increased from 98 mmHg (before the exposure) to 106 mmHg 60 minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure.

Interaction of Cooking-Generated Aerosols on the Human Nervous System and the Impact of Caloric Restriction Post-Exposure

Background: The inhalation of cooking-generated aerosols could lead to translocation to the brain and impact its function; therefore, the effects of cooking-generated aerosols on healthy adults were investigated using an electroencephalograph (EEG) during the 2 h period post-exposure. Methods: To explore any changes from the impact of exposure to cooking-generated aerosols on the human brain due to the absence of food intake during exposure, we divided the study participants into three groups: (A) no food intake for 2 h (2 h-zero calorie intake), (B) non-zero calorie intake, and (C) control group (simulated cooking). Results: The ultrafine particle concentrations increased from 9.0 × 103 particles/cm3 at the background level to approximately 8.74 × 104 particles/cm3 during cooking. EEGs were recorded before cooking (step 1), 60 min after cooking (step 2), 90 min after cooking (step 3), and 120 min after cooking (step 4). Comparing the non-zero calorie group with the control group, it was concluded that exposure to cooking-generated aerosols resulted in a 12.82% increase in the alpha band two hours post-exposure, compared to pre-exposure. The results revealed that zero calorie intake after exposure mitigated the impacts of cooking-generated aerosols for the alpha, beta3, theta, and delta bands, while it exacerbated effects on the whole brain for the beta1 and beta2 bands. Conclusions: While these are short-term studies, long-term exposure to cooking-generated ultrafine particles can be established through successive short-term exposures. These results underscore the need for further research into the health impacts of cooking-generated aerosols and the importance of implementing strategies to mitigate exposure.

Characteristics of PM2.5 emissions from six types of commercial cooking in Chinese cities and their health effects

Commercial kitchens may pose significant health risks to workers because they generate large quantities of fine particulate matter (PM_2.5). In our study, the concentrations and emission rates of PM_2.5 in cooking environments were measured for six types of commercial kitchens that used electricity and natural gas (including traditional Chinese kitchens, western kitchens, teppanyaki kitchens, fried chicken kitchens, barbecue kitchens, and hotpot cooking area). Furthermore, a preliminary health risk assessment of the chefs was undertaken using the annual PM_2.5 inhalation and PM_2.5 deposition rates into the upper airways and tracheobronchial and alveolar regions of the human body. Results showed that cooking in the teppanyaki kitchen generated the highest amount of PM_2.5, with a mean emission rate of 7.7 mg/min and a mean mass concentration of 850.4 ± 533.4 μg/m³ in the breathing zone. Therefore, teppanyaki kitchens pose highest PM_2.5 exposure risks to chefs, with the highest rate of PM_2.5 deposition in the upper airways (6.38 × 10⁵ μg/year), followed by Chinese kitchens. The PM_2.5 concentrations and emission rates of each kitchen varied greatly with the dishes cooked. The mean PM_2.5 concentration was the highest during Chinese stir-frying, with the peak concentration reaching more than 20,000 μg/m³, followed by pan-frying, deep-frying, stewing, and boiling. A rise in PM_2.5 concentration was also observed during the start of stir-frying and in the middle to late stages of pan-frying and grilling meat. The results obtained in our study may contribute in understanding the characteristics of PM_2.5 emissions from various types of commercial kitchens and their health effects.

A review of critical residential buildings parameters and activities when investigating indoor air quality and pollutants

Indoor air in residential dwellings can contain a variety of chemicals, sometimes present at concentrations or in combinations which can have a negative impact on human health. Indoor Air Quality (IAQ) surveys are often required to characterize human exposure or to investigate IAQ concerns and complaints. Such surveys should include sufficient contextual information to elucidate sources, pathways, and the magnitude of exposures. The aim of this review was to investigate and describe the parameters that affect IAQ in residential dwellings: building location, layout, and ventilation, finishing materials, occupant activities, and occupant demography. About 180 peer-reviewed articles, published from 01/2013 to 09/2021 (plus some important earlier publications), were reviewed. The importance of the building parameters largely depends on the study objectives and whether the focus is on a specific pollutant or to assess health risk. When considering classical pollutants such as particulate matter (PM) or volatile organic compounds (VOCs), the building parameters can have a significant impact on IAQ, and detailed information of these parameters needs to be reported in each study. Research gaps and suggestions for the future studies together with recommendation of where measurements should be done are also provided.

Formation of cluster mode particles (1-3 nm) in preschools

This study is the first study that reports the cluster particle (1-3 nm) formation (CPF) in two modern preschools located in Nur-Sultan city of Kazakhstan from October 28 to November 27, 2019. The average particle number concentration and mode diameter values during major CPF events in Preschool I and Preschool II were found to be 1.90 × 10⁶ (SD 6.43 × 10⁶) particles/cm³ and 1.60 (SD 0.85) nm, and 1.11 × 10⁹ (SD 5.46 × 10⁹) particles/cm³ and 2.16 (SD 1.47) nm, respectively. The ultraviolet PM concentration reached as high as 7 μg/m³ in one of the measurement days. The estimated emission rate in Preschool I for CPF events was 9.57 × 10⁹ (SD 1.92 × 10⁹) particles/min. For Preschool II, the emission rate was 7.25 × 10⁹ (SD 12.4 × 10⁹) particles/min. We identified primary cluster particles (CPs) emitted directly from the sources such as candle burning, and secondary CPs formed as a result of the oxidation of indoor VOCs or smoking VOCs. The secondary CPs are likely to be SOA. Indoor VOCs were mainly emitted during cleaning activities as well as during painting and gluing. Indoor VOCs are the controlling factors in the CPF events. Changes in the training and cleaning programs may result in significant reductions in the exposure of the children to CPs.

Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses

Our knowledge of the effects of exposure to indoor ultrafine particles (sub-100 nm, #/cm³ ) on human brain activity is very limited. The effects of cooking ultrafine particles (UFP) on healthy adults were assessed using an electroencephalograph (EEGs) for brain response. Peak ultrafine particle concentrations were approximately 3 × 10⁵ particle/cm^3, and the average level was 1.64 × 10⁵ particle/cm³ . The average particle number emission rate (S) and the average number decay rate (a+k) for chicken frying in brain experiments were calculated to be 2.82 × 10¹² (SD = 1.83 × 10¹² , R²  = 0.91, p = 0.0013) particles/min, 0.47 (SD = 0.30, R²  = 0.90, p < 0.0001) min^-1 , respectively. EEGs were recorded before and during cooking (14 min) and 30 min after the cooking sessions. The brain fast-wave band (beta) decreased during exposure, similar to people with neurodegenerative diseases. It subsequently increased to its pre-exposure condition for 70% of the study participants after 30 min. The brain slow-wave band to fast-wave band ratio (theta/beta ratio) increased during and after exposure, similar to observed behavior in early-stage Alzheimer's disease (AD) patients. The brain then tended to return to its normal condition within 30 min following the exposure. This study suggests that chronically exposed people to high concentrations of cooking aerosol might progress toward AD.

Effects of household cooking with clean energy on the risk for hypertension among women in Beijing

Outdoor air pollution and indoor burning of biomass fuel can cause high blood pressure. However, little is known about the effects of cooking with clean energy on hypertension. We thus explored whether cooking with clean energy is associated with the risk for hypertension. The study used baseline data from 12,349 women from a large population-based cohort study in Beijing, China. Information on cooking habits, health status, and other characteristics was collected by questionnaire and physical examination. Fasting blood samples were collected to measure total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and homocysteine (HCY). An index of cooking exposure was constructed. Log-binomial regression models were used to estimate the association between cooking exposure and risk for hypertension. The prevalence of hypertension was 26.7%. Any cooking exposure at all was associated with an increased risk for hypertension with an adjusted prevalence ratio (aPR) of 2.27 (95% confidence interval [CI]: 2.01, 2.57). The risk for hypertension increased with increases in cooking frequency, time spent cooking, and the cooking index, all showing a dose-effect relationship (P < 0.001). An increased risk for hypertension was associated with both cooking using mainly electricity (aPR: 1.75, 95% CI: 1.41, 2.17) and cooking using mainly natural gas (aPR: 2.30, 95% CI: 2.03, 2.60). The cooking index was positively correlated with plasma concentrations of TC, TG, LDL-C, and HCY and negatively correlated with HDL-C. Abnormal levels of all these biomarkers were associated with an increased prevalence of hypertension after adjustment for confounding factors. Cooking with clean energy, mainly cooking habit, may contribute to an increased risk for hypertension among female residents of Beijing. Abnormal metabolism of lipids or HCY may be an important mechanism involved in the development of cooking-related hypertension.

Cooking with biomass fuels and mortality among Chinese elderly people: A prospective cohort study

This study used data from the Chinese Longitudinal Healthy Longevity Survey (n = 9765, age 65+) to investigate the impact of biomass fuels on the mortality of the Chinese elderly population. The association between biomass fuels and mortality was examined using a Cox proportional hazards model. We evaluated the difference in risk of death between those who switched fuel types from biomass to clean fuels and from clean to biomass fuels versus those who did not during the follow-up period. Participants who used biomass fuels had a higher risk of death than participants who used clean fuels (HR = 1.09, 95% CI: 1.01-1.17). For participants who switched cooking fuel types during the follow-up period, switching from biomass to clean fuels significantly reduced the risk of death (HR = 0.78, 95% CI: 0.67-0.91), while no evidence of an association between switching from clean to biomass fuels and risk of death was found (p > 0.05). Interactions and subgroup analyses indicated that effect estimates were greater for women and non-smokers. Biomass fuels may be associated with a higher risk of death among Chinese elderly. Research measuring personal exposure levels to indoor air pollution caused by biomass fuels combustion is required to confirm our results.

Residential cooking and use of kitchen ventilation: The impact on exposure

Cooking is one of the most significant indoor sources of particles. This study investigated residential cooking and kitchen ventilation behaviors in Canadian homes, using data from 132 households in Halifax and Edmonton. Only 27% of the cooking activities were conducted with added ventilation (range hood use 10%, window opening 15%, and both 2%). The use pattern of the range hood was associated with mealtime and cooking method/device. The frequency of window opening was influenced by season and did not show a clear linkage to ventilation for cooking. Fine particle (PM_2.5) decay rates, source strengths, emission masses, and exposure levels were estimated for cooking activities under different ventilation conditions. The results demonstrated the effect of kitchen ventilation on PM_2.5 removal. Using a range hood and (or) opening kitchen windows increased the geometric mean (GM) decay rate by a factor of two. The GM source strength from cooking was 0.73 mg min^-1 (geometric standard deviation (GSD) = 4.3) over an average cooking time of 17 minutes (GSD = 2.6). The GM emission mass was 12.6 mg (GSD = 5.3). The GM exposure from a single cooking event was 12 µg m^-3 h (GSD = 6.6). The average number of cooking events per day was 2.4 (SD = 1.5) times. Cooking contributed about 22% to the total daily PM_2.5 exposure in participating homes. The frequency and duration of cooking conducted at various temporal scales (mealtime, weekday/weekend, and season), as well as the use of different methods and devices, can support more accurate modeling of the impact of cooking on indoor air quality and human exposure.Implications: The inadequate use of ventilation during cooking highlights the need for educational programs on cooking exposures and ventilation strategies, such as running a range hood fan or opening kitchen windows when possible. Exposures in newly built homes might be a bigger concern than older homes if not providing sufficient ventilation during cooking, due to the tighter building envelopes.

The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove

Cooking is a major source of indoor particulate matter (PM), especially ultrafine particles (UFPs). Long-term exposure to fine and ultrafine particles (UFPs) has been associated with adverse human health effects. Toxicological studies have demonstrated that exposure to PM_2.5 (particles with aerodynamic diameter smaller than 2.5 μm) may result in increased blood pressure (BP). Some clinical studies have shown that acute exposure to PM_2.5 causes changes in systolic (SBP) and diastolic blood pressure (DBP), depending on the source of particles. Studies assessing the effect of exposure to cooking PM on BP and heart rate (HR) using electric or gas stoves are not well represented in the literature. The aim of this investigation was to perform controlled studies to quantify the exposure of 50 healthy volunteer participants to fine and ultrafine particles emitted from a low-emissions recipe for frying ground beef on an electric stove. The BP and heart rate (HR) of the volunteers were monitored during exposure and after the exposure (2 h post-exposure). Maximum UFP and PM_2.5 concentrations were 6.5 × 10⁴ particles/cm³ and 0.017 mg/m³, respectively. Exposure to UFPs from frying was associated with statistically significant increases in the SBP. The lack of food and drink during the 2 h post-cooking period was also associated with a statistically significant reduction in SBP. No statistically significant changes in DBP were observed. Physiological factors, including heat stress over the stove, movements and anxiety, could be responsible for an elevation in HR at the early stages of the experiments with a subsequent drop in HR after 90 min post-cooking, when study participants were relaxed in a living room.

Are BBQs Significantly Polluting Air in Poland? A Simple Comparison of Barbecues vs. Domestic Stoves and Boilers Emissions

The study attempts to compare the total annual emissions of selected air pollutants emitted during occasional grilling and the emission of the same pollutants from small domestic heating installations. For this purpose, in the absence of any data on the emission of pollutants during grilling processes, tests were carried out consisting of measuring the concentration of air pollutants in exhaust streams from two types of grills (solid fuel grill powered by charcoal briquette and gas grill powered by liquid propane), using popularly prepared dishes (previously marinated meat and raw, seasoned mixed vegetables). The concentrations of PM2.5, CH4, CO, CO2, H2O, NH3, N2O, NO, NO2, SO2 were measured in the exhaust stream from both grills using a particulate matter (PM) measuring device and a portable spectrometer, separately while grilling the same portions of meat and vegetables. Then, considering the available data on Poles’ barbecue habits, the emissions that are released into the air during occasional grilling were estimated. The calculated emissions were compared with the data on emissions from domestic heating installations used in Poland. It has been shown that during grilling, as much as 2.30, 92.07, 4.11, 3.83, 2.96, and 9.81 Gg of PM2.5, CO, NOx, SO2, NH3, and CH4 may be released into the atmosphere in Poland, respectively. In the case of PM, the amount of the pollutant emitted to the air is over 100 times lower than the emissions caused by the operation of small heating installations. In the case of other pollutants, the differences are smaller. Nevertheless, emissions from grills should not be underestimated as, in certain periods of the year, these sources may be responsible for not meeting the air quality standards in selected areas of the country, and thus the excessive exposure of people to pollutants resulting in negative health consequences. Therefore, attention was paid to the legitimacy of abandoning the use of charcoal and charcoal briquette grills and replacing them with gas-powered grills or electric ones, not only due to the health benefits of food and lower human exposure, but also by the reason of ecological values.

A new exposure route to trace elements in indoor particulate matter

Concentrations and emission rates of sixteen trace elements in emitted PM during heating soybean oil using three types of pans, including Teflon, granitium, and cast-iron, were investigated. Statistically significant decreases in Mn and Co emission rates were observed when the oil was heated in the cast-iron pan compared to Teflon and granitium pans. Among the released trace elements, Ni, Ba, Zn, and Cr had more contribution to the emission rate. The concentrations of Fe in the emitted PM₁ were found to be higher when cast-iron pan (8.49 ± 3.35 µg/m³ ) was utilized compared to Teflon (8.05 ± 2.27 µg/m³ ) and granitium (7.45 ± 1.38 µg/m³ ). However, these increases were statistically insignificant. The results of our study support the hypothesis that the trace elements translocate from cooking pans into the heated oil and subsequently to the particulate phase. This translocation creates a new inhalation exposure route to trace elements in indoor environments.

Evaluation of the effectiveness of a portable air cleaner in mitigating indoor human exposure to cooking-derived airborne particles

Gas cooking is an important source of airborne particulate matter (PM) indoors. Exposure to cooking-derived PM can lead to adverse human health impacts on non-smokers, especially in poorly-ventilated residential homes. Most of the previous studies on gas cooking emissions mainly focused on fine particles (PM_2.5) with little information on their size-fractionation. Moreover, studies dealing with mitigation of indoor human exposure to cooking-derived PM are currently sparse. Therefore, a systematic study was conducted to investigate the characteristics of PM_2.5 and size-fractionated PM derived from five commonly used cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying in a poorly-ventilated domestic kitchen under controlled experimental conditions. Additionally, an indoor portable air cleaner was employed as a mitigation device to capture cooking-derived PM and improve indoor air quality (IAQ). Results revealed that the oil-based deep-frying cooking released the highest airborne particles which were about 170 folds higher compared to the baseline levels for PM_2.5 mass concentrations. The use of the air cleaner showed a statistically significant (p < 0.05) reduction in the indoor PM_2.5 levels. Moreover, PM_<0.25 (particles with diameter ≤ 250 nm) showed a very high mass concentration (378.2 μg/m³) during deep-frying, raising human health concern. A substantial reduction (~60-85%) in PM_<0.25 mass concentrations and their total respiratory deposition doses (RDD) in the human respiratory tract was observed while using the air cleaner during the five cooking methods. Furthermore, morphological characteristics and the relative abundance of trace elements in cooking-derived PM were also investigated. This study provides useful insights into the assessment and mitigation of indoor human exposure to cooking-derived PM.

Characteristics of cooking-generated PM10 and PM2.5 in residential buildings with different cooking and ventilation types

The fine particles (PM_2.5, PM₁₀) have worsened indoor air quality and have caused an adverse effect on health. While range hoods have been typically used to exhaust cooking-generated fine particles in residential buildings, it is difficult to remove the fine particles effectively. The present study analyzed the effect of cooking on indoor air quality through the on-site measurements of cooking-generated fine particles (PM_2.5 and PM₁₀) in 30 residential buildings. The results of the field measurement showed that the fine particles occurred during the cooking and the concentration exceeded the Korean indoor fine particle concentration standards for PM₁₀ and PM_2.5. The particle decay rate constant in field measurement was 1.27-21.83 h^-1. The emission rates were 0.39-20.45 mg/min. In addition, the fine particles were measured in the experimental building by varying the cooking methods and ventilation types. Four different cooking methods were selected including broiling fish, meat, frying egg, and meat. By operating the range, hood system and the natural ventilation, the dispersion of the fine particle concentration, the particle emission rate, decay rate constant, and the Living-Kitchen (L/K) Ratio change was evaluated quantitatively. Based on the obtained results, the maximum concentrations of the fine particles were measured when broiling fish. Moreover, the range hood system was not able to decrease the cooking-emitted particle concentration effectively during the cooking period. The cooking-emitted particles were removed rapidly when both natural ventilation and the range hood system were operated simultaneously, where the particle decay rate constant was approximately 9 h^-1. Furthermore, the selection of cooking type was the most important factor that can significantly have an impact on indoor particle concentrations. Cooking - generated particles; Range hood; Particle decay rate constant; Living-Kitchen (L/K); PM2.5; Emission rate.

Cooking smoke exposure and respiratory symptoms among those responsible for household cooking: A study in Phitsanulok, Thailand

Cooking smoke affects the health of millions of people worldwide. In Thailand, however, information in regard to household cooking and the effects of cooking smoke is scarce. The objective of this descriptive study was to explore the risk factors and respiratory symptoms in household members responsible for household cooking. Participants from 1,134 rural households in Phitsanulok province, Thailand were randomly selected, using multistage sampling. Data on cooking activities and chronic respiratory problems, and symptoms identified in the past 30 days were collected using a modified questionnaire from the British Medical Research. Most of the participants were women aged over 40 years, who were responsible for food preparation in the household, and who usually cook with vegetable oil, using LPG gas, without a ventilation hood, according to the responses that we received, and our particular knowledge of household cooking facilities in rural areas in Thailand.

The most common chronic respiratory symptoms were runny nose (24.5% males, 21.8% females), dyspnea (26.1% females, 19.0% males) and chronic cough (9.2% females, 6.4% males). The most common respiratory symptoms experienced in the past 30 days were having a cold (28.3% females, 18.7% males), coughing (25.5% females, 21.1% ,males) and having sputum (13.0% females, 8.2% males). These symptoms were associated with tears while cooking, the number of hours present in the kitchen grilling food, and the number of stir-fried and deep-fried dishes prepared. This study demonstrated that cooking even with a clean fuel can quantitatively increase the risk of respiratory difficulties and symptoms. Since cooking is undertaken in every household in Thailand, this is a serious public health matter that demands more attention.

Investigating measurements of fine particle (PM2.5 ) emissions from the cooking of meals and mitigating exposure using a cooker hood

There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5 μm (PM_2.5 ) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM_2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM_2.5 , but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM_2.5 emissions from the cooking of complete meals. Mean PM_2.5 emission rates and source strengths were measured for four complete meals. Temporal PM_2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54-3.7 mg/min and 15-68 mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency > 90%) and frying in non-stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5 and 5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM_2.5 concentrations in kitchens.