The emission of PM2.5 in respiratory zone from Chinese family cooking and its health effect

A novel approach for large-scale characterization of residential cooking-generated PM with computer vision and low-cost sensors

Cooking is one of the major sources of indoor particulate matter (PM), which poses significant health risks and is a severe health hazard. Current studies lack an economical and effective analytical framework for quantifying inhalable particles (PM10) and fine particulate matter (PM2.5) from residential cooking activities on a large scale under real-world scenarios. This study bridges this gap by employing computer vision (CV) technology and readily available sensors. We collected data over a month in real-world settings, including cooking videos and air quality data (indoor PM10, PM2.5, CO2, temperature, relative humidity, and outdoor PM10 and PM2.5 concentrations). To classify high-emission (pan-frying, stir-frying, deep-frying) and low-emission (stewing, steaming, boiling, non-cooking) activities, we developed and validated a robust CV model named "Cooking-I3D." This model leverages a pre-trained Two-Stream Inflated 3D ConvNet (I3D) architecture. We then assessed the efficacy of the CV-predicted cooking method in PM characterization using a first-order multivariate autoregressive model, controlling for environmental factors. The Cooking-I3D model achieved exceptional performance, boasting an accuracy of 95 % and an Area Under the Curve (AUC) of 0.98. Our results indicate that a single 6-minute high-emission cooking event triggers a 21-25 % increase in indoor PM concentrations and a 23-24 % increase in the indoor/outdoor ratio, with relative errors in these estimates ranging from 10 to 21 %. This innovative method offers a powerful tool for long-term assessment of cooking-related indoor air pollution and facilitates precision exposure assessment in human health studies.

A study of quantifying the influence of kitchen human activity on indoor air quality dynamics

Indoor air quality (IAQ) is increasingly recognised as one of the critical factors influencing human health, particularly given the amount of time people spend indoors. This study investigated the impact of real-life kitchen human activity (KHA) on IAQ. We used low-cost sensors to measure real-time concentrations of smoke, carbon monoxide (CO), and particulate matter (PM10 and PM2.5) in the kitchen of a household with three adults, analysing KHAs by dividing them into five categories. The fixed effect model was employed to analyse the data, explaining the impact of different KHAs on IAQ. The results showed that compared to other KHAs, using the gas stove had the greatest impact on IAQ, with average increases of 13% in smoke, 24.4% in CO, 9.8% in PM10, and 5.34% in PM2.5. The study also found that without windows and with insufficient ventilation, only using the range hood cannot effectively and obviously reduce PM levels. These findings highlight the need for comprehensive IAQ management strategies and further research. Despite its limitations, this study also validated the potential of low-cost sensors in IAQ monitoring.

The relationship between cooking fuel use and sex hormone levels: A cross-sectional study and Mendelian randomization study

PURPOSE

The aim of this study was to investigate the effect of solid fuel use on serum sex hormone levels. Furthermore, the effects of improved kitchen ventilation and duration of cooking time on the relationship between solid fuel use and serum sex hormone levels will be further explored.

METHODS

In this cross-sectional study, 5386 individuals were recruited. Gender and menopausal status modified associations between solid fuel type and serum sex hormone levels was investigated through generalized linear models and further analyzed by improving kitchen ventilation and length of cooking time on the relationship between solid fuel use and serum sex hormone levels. To identify the causal association, mendelian randomization of two-sample was performed.

RESULTS

In observational analyses, for ln-17-hydroxyprogesterone, ln-testosterone, and ln-androstenedione among premenopausal women, the estimated β and 95 % CI of sex hormone levels for the effect of solid fuel users was -0.337 (-0.657, -0.017), -0.233 (-0.47, 0.005), and - 0.240 (-0.452, -0.028) respectively, and - 0.150 (-0.296, -0.004) in ln-progesterone among postmenopausal women. It was found that combining solid fuels with long cooking periods or no ventilation more effectively reduced testosterone and androstenedione in premenopausal women. We further found the adverse effects of using solid fuel on progesterone, testosterone, and androstenedione levels were enhanced with the increases of PM1, PM2.5, PM10, and NO2. Corresponding genetic, the causal risk effect of solid fuel were - 0.056 (-0.513, 0.4) and 0.026 (-3.495, 3.547) for testosterone levels and sex hormone binding globulin, respectively.

CONCLUSION

Using gas or solid fuel was negatively related to sex hormone levels. A combination of using solid fuels, cooking for a long time, or cooking without ventilation had a stronger effect on sex hormone levels. However, genetic evidence did not support causality for the associations. WHAT IS ALREADY KNOWN ON THIS TOPIC?: The mechanisms underlying these associations household air pollution (HAP) from incomplete combustion of such fuels and occurrence of chronic diseases remained obscure. Recent years, extensive evidences from animal as well as human researches have suggested that progestogen and androgen hormones are involved in the development of diabetes, hypertension, and cardiovascular disease, which indicated that changes in serum progestogen and androgen hormones levels might play a role in these pathological mechanisms. However, limited evidence exists examining the effect of HAP from solid fuel use on serum sex hormone levels.

Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels

The cooking fumes generated from thermal cooking oils contains various of hazardous components and shows deleterious health effects. The edible oil refining is designed to improve the oil quality and safety. While, there remains unknown about the connections between the characteristics and health risks of the cooking fumes and oils with different refining levels. In this study, the hazardous compounds, including aldehydes, ketones, polycyclic aromatic hydrocarbons (PAHs), and particulate matter (PM) in the fumes emitted from heated soybean oils with different refining levels were characterized, and their health risks were assessed. Results demonstrated that the concentration range of aldehydes and ketones (from 328.06 ± 24.64 to 796.52 ± 29.67 μg/m3), PAHs (from 4.39 ± 0.19 to 7.86 ± 0.51 μg/m3), and PM (from 0.36 ± 0.14 to 5.08 ± 0.15 mg/m3) varied among soybean oil with different refining levels, respectively. The neutralized oil showed the highest concentration of aldehydes and ketones, whereas the refined oil showed the lowest. The highest concentration levels of PAHs and PM were observed in fumes emitted from crude oil. A highly significant (p < 0.001) positive correlation between the acid value of cooking oil and the concentrations of PM was found, suggesting that removing free fatty acids is critical for mitigating PM concentration in cooking fumes. Additionally, the incremental lifetime cancer risk (ILCR) values of PAHs and aldehydes were 5.60 × 10-4 to 8.66 × 10-5 and 5.60 × 10-4 to 8.66 × 10-5, respectively, which were substantially higher than the acceptable levels (1.0 × 10-6) established by US EPA. The present study quantifies the impact of edible oil refining on hazardous compound emissions and provides a theoretical basis for controlling the health risks of cooking fumes via precise edible oil processing.

Emission and capture characteristics of Chinese cooking-related fine particles

Cooking can emit high concentrations of particles and gaseous pollutants. Cooking has contributed to the major source of indoor air pollutants, especially for particle pollutants in residential buildings. Many studies already analyzed the emission characteristics of Chinese cooking-related UFPs and PM2.5, while less for the fine particle size distributions. Currently, the fine particle emission characteristics of Chinese cooking need to be further investigated, since the mass size distribution of Chinese cooking is dominated by fine particles. This study determined the emission characteristics of PM1 and fine particles from three Chinese cooking methods. The capture efficiencies of particles were also measured by a modified indirect approach, including the impact of particle decay. The results showed that stir-fried vegetable and pan-fried meat dishes generated more fine particles at 0.542-1.5 μm. Besides, pan-fried and deep-fried meat dishes produce a higher generation of PM1. The fine particles (0.542-10 μm) number-based and volume-based size distributions of six dishes both presented a monodisperse behavior. The cooking methods are not a sensitive factor to the volume frequency of fine particle ranging from 0.542 to 10 μm. The averaged volume median and mode diameter for six typical Chinese dishes are 2.5 μm and 3.3 μm, respectively. The Sauter and DeBroukere mean diameter is 4.7 μm and 5.6 μm, respectively. The decay of fine particles increases with the particle diameter. The impact of particle decay on capture efficiency for 2-3 μm particles is about 5%. The capture efficiencies of pan-fried and deep-fried meat dishes are lower than that of vegetable dishes. In contrast, the capture efficiency for stir-fried meat dishes is higher than that of vegetable dishes. The capture efficiency for PM1 and 0.542-5 μm particles from six typical Chinese dishes were 60-90% on the IEC recommended exhaust flowrate.

Exposure to cooking fumes is associated with perturbations in nasal microbiota composition: A pilot study

Air pollution is one of the leading causes of overall mortality globally. Cooking emissions are a major source of fine particulate matter (PM2.5). However, studies on their potential perturbations on the nasal microbiota as well as their association with respiratory health are lacking. This pilot study aims to assess the environmental air quality among occupational cooks and its associations with nasal microbiota and respiratory symptoms. A total of 20 cooks (exposed) and 20 unexposed controls (mainly office workers), were recruited in Singapore from 2019 to 2021. Information on sociodemographic factors, cooking methods, and self-reported respiratory symptoms were collected using a questionnaire. Personal PM2.5 concentrations and reactive oxygen species (ROS) levels were measured using portable sensors and filter samplers. DNA was extracted from nasal swabs and sequenced using 16s sequencing. Alpha-diversity and beta-diversity were calculated, and between-group variation analysis of species was performed. Multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for associations between exposure groups and self-reported respiratory symptoms. Higher daily mean PM2.5 (P = 2 × 10-7) and environmental ROS exposure (P = 3.25 × 10-7) were observed in the exposed group. Alpha diversity of the nasal microbiota between the two groups was not significantly different. However, beta diversity was significantly different (unweighted UniFrac P = 1.11 × 10-5, weighted UniFrac P = 5.42 × 10-6) between the two exposure groups. In addition, certain taxa of bacteria were slightly more abundant in the exposed group compared to unexposed controls. There were no significant associations between the exposure groups and self-reported respiratory symptoms. In summary, the exposed group had higher PM2.5 and ROS exposure levels and altered nasal microbiotas as compared to unexposed controls, though further studies are required to replicate these findings in a larger population.

Temperature-dependent particle number emission rates and emission characteristics during heating processes of edible oils

The goal of this research is to investigate the temperature-dependent emission rates of particle numbers and emission characteristics during oil heating. Seven regularly used edible oils were studied in a variety of tests to attain this objective. First, total particle number emission rates ranging from 10 nm to 1 μm were measured, followed by an examination within six size intervals from 0.3 μm to 10 μm. Following that, the impacts of oil volume and oil surface area on the emission rate were investigated, and multiple regression models were developed based on the results. The results showed that corn, sunflower and soybean oils had higher emission rates than other oils above 200 °C, with peak values of 8.22 × 109#/s, 8.19 × 109#/s and 8.17 × 109#/s, respectively. Additionally, peanut and rice oils were observed to emit the most particles larger than 0.3 μm, followed by medium-emission (rapeseed and olive oils) and low-emission oils (corn, sunflower and soybean oils). In most cases, oil temperature (T) has the most significant influence on the emission rate during the smoking stage, but its influence was not as pronounced in the moderate smoking stage. The models obtained are all statistically significant (P < 0.001), with R2 values greater than 0.9, and the classical assumption test concluded that regressions were in accordance with the classical assumptions regarding normality, multicollinearity, and heteroscedasticity. In general, low oil volume and large oil surface area were more recommended for cooking to mitigate UFPs emission.

Impact of commercial cooking on urban PM2.5 and O3 with online data-assisted emission inventory

Commercial cooking (CC) is an intensive near-field source contributing to ambient PM_2.5 and O₃ concentration in urban areas. Compilation of CC emission inventory has been challenging due to the dynamic variation of the emission sector, which has resulted in data deficiencies including underestimated quantity and poor temporal-spatial resolution. In this study, we have developed a methodology that integrates existing emission statistics with online oil fumes monitoring (OOFM) data to create a highly spatiotemporally resolved emission inventory of CC. The new emission estimate differs from legacy inventory in emission quantity and temporal pattern. Using the emission data, the impacts of CC emission on local PM_2.5 and O₃ were evaluated using WRF-CMAQ and model-monitor data fusion tool of SMAT-CE in Shunde, China. The OOFM data-assisted emission inventory led to improved model performance for both model-predicted PM_2.5 and O₃ concentrations. The simulation results using the new inventory data showed that the CC emissions contributed 1.25±2 μg/m³ of PM_2.5, and accounted for 24±1 % of PM_2.5 concentration derived from local anthropogenic emissions. Moreover, a higher contribution of CC to PM_2.5 was predicted in areas with elevated CC emissions, while the contribution to O₃ was insignificant.

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.

Maternal exposure to cooking oil fumes during pregnancy and autistic-like behaviors in Chinese preschoolers

There is growing evidence that cooking oil fumes (COFs) are harmful indoor air pollutants. However, there is a dearth of research investigating whether maternal COFs exposure during pregnancy may affect children's autistic-like behaviors in China. This study aimed to explore this association, and examine the effects of different cooking fuels and ventilation methods used by mothers on the presence of autistic-like behaviors. This study analyzed the survey data of the Longhua Child Cohort Study in 2017 with a total of 62,372 mothers enrolled in this study. A self-administrative questionnaire was used to collect information on socio-demographic characteristics, cooking habits during pregnancy, and autistic-like behaviors (measured using the Autism Behavior Checklist). After adjusting for potential confounders, the results showed that compared with children whose mothers never cooked during pregnancy, children whose mothers cooked sometimes, often, always during pregnancy had the higher risk of autistic-like behaviors. As the amounts of COFs exposed to and the frequency of cooking during pregnancy increased, the risk of a child's autistic-like behaviors also increased. Mothers using natural gas as cooking fuels had a lower risk of their child having autistic-like behaviors, compared with mothers using coal or other cooking fuels. Furthermore, pregnant women using ventilation measures during cooking significantly decreased likelihood of the presence of autistic-like behaviors in their children. These results suggest that maternal exposure to COFs during pregnancy may increase the likelihood of the presence of autistic-like behaviors in offspring. These findings support a recommendation that pregnant women should avoid exposure to COFs and use clean fuels and ventilation equipment in kitchens to reduce the risk of autistic-like behaviors in children.

Impact of glycol-based solvents on indoor air quality-Artificial fog and exposure pathways of formaldehyde and various carbonyls

Artificial fog is commonly employed in the entertainment industry and indoor household celebrations. The fog is generated from glycol-based solvents, which can also be found in e-cigarettes and personal care products. Although potential health impacts of glycol inhalation are frequently cited by studies of e-cigarette smoking, the dynamics and the chemical composition of glycol-based aerosols have never been studied systematically. The objective of this work is to investigate the impact of glycol-based aerosol on indoor air quality. Specifically, we targeted artificial fogs generated with common glycols, including propylene glycol (PG) and triethylene glycol (TEG). With the aid of a novel aerosol collecting and monitoring instrument setup, we obtained time-resolved aerosol profiles and their chemical compositions in an experimental room. Artificial fog has given rise to a significant amount of ultra-fine particulate matter, demonstrating its negative impact on indoor air quality. Additionally, we found a high concentration (9.75 mM) of formaldehyde and other carbonyls in fog machine fluids stored for months. These compounds are introduced to the indoor air upon artificial fog application. We propose that carbonyls have accumulated from the oxidative decomposition of glycols, initiated by OH radicals and singlet oxygens (¹ O₂ ) and likely sustained by autooxidation. Oxidation of glycols by indoor oxidants has never been reported previously. Such chemical processes can represent an unrecognized source of toxic carbonyl compounds which is also applicable to other glycol-based solvents.

α-Fe2O3 nanoparticles and hazardous air pollutants release during cooking using cast iron wok in a commercial Chinese restaurant

Long-term exposure to fine particles (PM_2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chinese restaurants and estimated the emission rate of UFPs and PM_2.5. Experiments were conducted under a control hood, and both online measurement and offline analysis of PM_2.5 were carried out. The measured emission rates of PM_2.5 generated from deep-frying and grilling were 0.68 ± 0.11 mg/min and 1.58 ± 0.25 mg/min, respectively. Moreover, the UFPs emission rate of deep-frying (4.3 × 10⁹ #/min) is three times higher than that of grilling (1.4 × 10⁹ #/min). Additionally, the PM_2.5 emission of deep-frying was comprised of a considerable amount of α-Fe₂O₃ (5.7% of PM_2.5 total mass), which is more toxic than other iron oxide species. A total of six carcinogenic HAPs were detected, among which formaldehyde, acrolein, and acetaldehyde were found to exceed the inhalation reference concentration (RfC) for both cooking methods. These findings can contribute to future evaluation of single particle and HAPs emission from cooking to better support toxicity assessment.

Research on Airflow Optimization and Infection Risk Assessment of Medical Cabin of Negative-Pressure Ambulance

Medical cabins within negative-pressure ambulances currently only use the front air supply, which causes poor emission of infectious disease droplets. For this problem, based on the classification and design methods of airflow organization, the side and top supply airflow organization model has been designed to study the influence of these airflow organization models on the spread of droplet particles. The distribution of droplet particles within airflow organization models, under conditions in which the patient is coughing and sneezing, is analyzed. According to the comparison and analysis of this distribution, the state of droplet particles, the emission efficiency, and the security coefficient are studied. The response surface method is used to optimize the emission efficiency and security coefficient of the airflow organization. According to the characteristics of the medical cabin within negative-pressure ambulances, a dose-response model is used to evaluate the infection risk of medical personnel and then the infection probability is obtained. These research results can be used to improve the ability of negative-pressure ambulances to prevent cross-infection.

Household PM2.5 pollution in rural Chinese homes: Levels, dynamic characteristics and seasonal variations

Humans generally spend most of their time indoors, and fine particulate matter (PM_2.5) in indoor air can have seriously adverse effects on human health due to the long exposure time. This study conducted field measurements to explore seasonal variations of PM_2.5 concentrations in household air by revisiting the same rural homes in southern China and factors influencing indoor PM_2.5 concentrations were explored mainly by one-way ANOVA. The PM_2.5 concentrations of outdoor, kitchen and living room air were 38.9 ± 12.2, 47.1 ± 20.3 and 50.8 ± 24.1 μg/m³ in summer, respectively, which were 2.3 to 2.9 times lower than those in winter (p < 0.05). The lower indoor PM_2.5 pollution in summer was attributed to the transition to clean household energy and better ventilation. Fuel type can significantly affect PM_2.5 concentrations in the kitchen, with greater PM_2.5 pollution associated with wood combustion than electricity. Our study firstly found mosquito coil emission was an important contributor to PM_2.5 in the living room of rural households, which should be investigated further. Dynamic variations of PM_2.5 suggested that cooking, heating and mosquito coil emission can rapidly increase indoor PM_2.5 concentrations (up to one order of magnitude higher than baseline values), as well as the indoor/outdoor PM_2.5 ratios. This study had the first insight of seasonal differences of household PM_2.5 in the same rural homes using real-time monitors, confirming the different patterns and characteristics of household PM_2.5 pollution in different seasons.

Characterization and exposure assessment of household fine particulate matter pollution in China

Household fine particulate matter (PM_2.5 ) pollution greatly impacts residents' health. To explore the current national situation of household PM_2.5 pollution in China, a study was conducted based on literature published from 1998 to 2018. After extracting data from the literature in conformity with the requirements, the nationwide household-weighted mean concentration of household PM_2.5 (HPL) was calculated. Subgroup analyses of spatial, geographic, and temporal differences were also done. The estimated overall HPL in China was 132.2 ± 117.7 μg/m³ . HPL in the rural area (164.3 ± 104.5 μg/m³ ) was higher than that in the urban area (123.9 ± 122.3 μg/m³ ). For HPLs of indoor sampling sites, the kitchen was the highest, followed by the bedroom and living room. There were significant differences of geographic distributions. The HPLs in the South were higher than the North in four seasons. The inhaled dose of household PM_2.5 among school-age children differed from provinces with the highest dose up to 5.9 μg/(kg·d). Countermeasures should be carried out to reduce indoor pollution and safeguard health urgently.

Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

Ultrafine particles have been increasingly linked to adverse health effects in restaurant workers. This study aimed to clarify the exposure characteristics and risks of ultrafine particles during the cooking process, and to provide a reasonable standard for protecting the workers in the Chinese restaurant. The temporal variations in particle concentrations (number concentration (NC), mass concentration (MC), surface area concentration (SAC), and personal NC), and size distributions by number were measured by real-time system. The hazard, exposure, and risk levels of ultrafine particles were analyzed using the control banding tools. The NC, MC, and SAC increased during the cooking period and decreased gradually to background levels post-operation. The concentration ratios of MC, total NC, SAC, and personal NC ranged from 3.82 to 9.35. The ultrafine particles were mainly gathered at 10.4 and 100 nm during cooking. The exposure, hazard and risk levels of the ultrafine particles were high. These findings indicated that the workers during cooking were at high risk due to exposure to high levels of ultrafine particles associated with working activity and with a bimodal size distribution. The existing control strategies, including engineering control, management control, and personal protection equipment need to be improved to reduce the risk.

Effect of upflow and downflow baffle configuration on particulate matter removal in a mirror-symmetrical multi-compartment scrubber

Control over particulate matter (PM) emission from grilling is required for improving public health and air quality. The performance of mirror-symmetrical multi-compartment scrubbers with an upflow (U-type) and downflow baffle (D-type) configuration was evaluated for PM emission control from grilling at a flow rate of 30 m³ min^-1. The PM removal efficiency of the U-type scrubber was the highest when the water level was 8 cm (95.6%), and the pressure drops recorded at the water levels of 6, 8 and 10 cm were 103, 122 and 153 mmH₂O, respectively. Although PM removal efficiency of the D-type scrubber was over 91.0% at the water levels of 8, 10 and 12 cm, the pressure drops were 124, 142 and 185 mmH₂O, respectively. A comprehensive evaluation of the water volume, pressure drop and PM removal performance, as well as device size, revealed that the U-type scrubber with a PM removal efficiency of 92% or higher and a pressure drop of 122 mmH₂O or lower at the water levels of 6-8 cm was more economical for removing PM from grilling gas than the D-type scrubber.

Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors

Cooking oil fume (COF) have adverse health effects for people. A probabilistic health risk assessment model with risk parameters as random variables considering the differences in exposure concentration and exposure time of different cooking event was proposed to assess the inhalational incremental lifetime cancer risk (ILCR). The exposure of carcinogens such as benzene, formaldehyde, PM_2.5-bound polycyclic aromatic hydrocarbons (PPAHs) and PM_2.5-bound heavy metals (PHMs) of Chinese family cooking was studied and the exposure concentrations of carcinogens were predicted by computational fluid dynamics (CFD). In addition, the influence of five key cooking factors (cooking method, the weight of ingredients (meat and vegetables), type of meat, ratio of meat to vegetables, and type of oil) that affect the generation of COF was explored. The ILCR of COF is assessed comprehensively in present study by the probabilistic health risk assessment model. The result showed that the sum of the risks of assessed carcinogens (total ILCR of COF) determined by Monte Carlo simulation method with a 95% confidence interval (95%CI) is 2.45 × 10^-4 to 1.61 × 10^-3, which far exceeds the acceptable limit of 1.00 × 10^-6. Generally, the ILCR of assessed carcinogens decreases in the following order: PHMs [ILCR (95%CI): 2.08 × 10^-4 to 1.54 × 10^-3] > formaldehyde [ILCR (95%CI): 9.04 × 10^-6 to 6.87 × 10^-5] and PPAHs [ILCR (95%CI): 5.97 × 10^-6 to 4.51 × 10^-5] > benzene [ILCR (95%CI): 2.99 × 10^-7 to 3.00 × 10^-6]. The results indicated that more attention should be paid to the ILCR of PM_2.5. Cooking method significantly affect the ILCR of carcinogens in COF excluding formaldehyde. The ILCRs of COF from water-based cooking methods are greater than those of oil-based cooking ones.

Exposure characteristics and risk assessment of VOCs from Chinese residential cooking

In comparison with various restaurant cuisines, common cooking methods are more represented in residential cooking. Rather than the exhaust pipe or the ambient environment in the cooking room, the respiration zone better reflects the health risks for operators. In this study, the concentrations of total volatile organic compound (TVOC) released from six typical cooking methods were monitored online in the respiratory zone, and the VOCs were analysed by GC-MS. The results demonstrated that the intensities of exposure to TVOC for the different cooking methods decreased as follows: stir-frying (3.809 mg/m³) > quick-frying (2.724 mg/m³) > deep-frying (2.465 mg/m³) > boiling (1.161 mg/m³)≈stewing (1.149 mg/m³) > limit in China (0.600 mg/m³) > steaming (0.440 mg/m³). The intense ventilation mode of the ventilator reduced exposure to TVOC by 45-63% relative to the medium mode. Eleven types of VOCs (approximately 200 compounds) were found in Chinese residential cooking fumes, and the predominant contaminants were aldehydes, followed by alkanes, unsaturated aldehydes, alcohols and alkenes. The mass percentage of aromatic hydrocarbons in all VOCs emitted from Chinese residential cooking was only 1%, while the value was 17-48% for commercial restaurants. The results of a health risk assessment revealed that the total potential carcinogenic risk level for VOCs released by six residential cooking methods decreased as follows: deep-frying (5.75) > stir-frying (3.95) > quick-frying (2.94) > stewing (1.99) > boiling (1.73) > steaming (1.48). Chinese residential cooking, and especially deep frying, has potential health impacts for the operator.

Identifying dust as the dominant source of exposure to heavy metals for residents around battery factories in the Battery Industrial Capital of China

Heavy metals (HMs) are constantly released into the environment during the production and use of batteries. Battery manufacturing has been ongoing for over six decades in the "Battery Industrial Capital" (located in Xinxiang City) of China, but the potential exposure pathways of residents in this region to HMs remain unclear. To clarify the exposure pathways and health risk of human exposure to HMs, hand wipe samples (n=82) and fingernail samples (n=36) were collected from residents (including young children (0-6 years old), children (7-12 years old) and adults (30-60 years old)) living around battery factories. The total concentrations of the target HMs (Zn, Mn, Cu, Pb, Ni, Cr, Cd, Co) in hand wipes ranged from 133 to 8040 μg/m², and those in fingernails ranged from 9.7-566 μg/g. HM levels in the hand wipe and fingernail samples both decreased with age, and higher HM levels were observed for males than females. The HM composition profiles in these two matrices represented a high degree of similarity, with Zn as the predominant element, and thus, oral ingestion and dermal exposure via dust were expected to be the most important HM exposure pathways for residents in this region. The non-carcinogenic risks (HQs) from dermal and oral ingestion exposure to Cd, Cr, and Pb were higher than those of the other five elements for all three populations, and the HQ_derm of Cd for young children was 2.1 (HQ_oral=0.6). Moreover, the hazard index (HI) values of ∑₈HMs for young children (HI_total=5.2, HI_oral=2.0, HI_dermal=3.2) and children (HI_total=1.6, HI_oral=1.3, HI_dermal=0.3) exceeded the safe threshold (1.0). Therefore, young children and children should be prioritized for protection from HM pollution, and more attention should be paid to young children's dermal exposure to Cd in this region.

Chemical and stable isotopic characteristics of PM2.5 emitted from Chinese cooking

This study investigated the characteristics of air pollutants generated from preparing Chinese cuisine and analyzed the isotopic compositions of carbon and nitrogen in particulate matter with a diameter <2.5 μm (PM_2.5) to source apportionment study. The CO and CO₂ concentrations and temperatures were measured using suitable instruments in real time during cooking, including stir-fry, fry, deep-fry, hot-pot, and mixed cooking, and periods with non-cooking. Personal environmental monitoring instruments were used to collect PM_2.5 for carbon and nitrogen elements and isotopes analysis. Our data indicated that the concentrations of CO and CO₂ and the temperature were higher during periods of cooking, especially for the fry and stir-fry methods, than during periods with non-cooking. The concentrations of PM_2.5, total carbon, and total nitrogen were also higher during cooking; the maximum concentrations were measured during fry. The values of δ¹³C were considerably lower during the periods of cooking (mean: -28.15‰) than during non-cooking (-27.18‰). The average values of δ¹⁵N were 8.63‰ and 11.74‰ during deep-fry and hot-pot cooking, respectively. The δ¹³C values can be used to distinguish between cooking and other non-cooking sources and further assess the effect of different cooking activities on PM_2.5. The δ¹⁵N only can be used to investigate the effect of deep-fry on PM_2.5. Moreover, the δ¹³C signature suggested that fry emits higher products of incomplete combustion than do other cooking activities. These findings can assist in pollution source identification of PM_2.5, emission control, and the study of combustion characteristics.

A novel model for regional indoor PM2.5 quantification with both external and internal contributions included

PM_2.5 (particulate matter with an aerodynamic size ≤ 2.5 μm) of indoor origins is a dominant contributor to the overall air pollution exposure. Although some sophisticated models have been developed to simulate indoor air quality for individual households, it is still challenging to quantify indoor PM_2.5 on a regional scale, which is critical for health impact assessments. In this study, a new model was developed to predict indoor PM_2.5 concentrations by quantifying the external penetration, as well as the internal contributions. The model was parameterized based on a set of simultaneously measured indoor and outdoor PM_2.5 concentrations at five-second temporal resolution for 53 households in Beijing. This study found that indoor PM_2.5 concentrations were significantly correlated with those in the outdoor environment with an approximately 1-h lag-time on average. Outdoor-to-indoor penetration dominated the contribution to indoor PM_2.5 during polluted hours with relatively high ambient PM_2.5 concentrations, while the indoor PM_2.5, during clean hours, was contributed by internal sources, including smoking, cooking, incense burning, and human disturbance. The influence of windows, house area, and air purifier use was addressed in the new model. The model was applied to evaluate indoor PM_2.5 concentrations in six urban districts of Beijing via an uncertainty analysis. The model was developed based on and applied to households using clean residential energy, and it would be interesting also important to evaluate it in households using solid fuels.

Evaporation rates and pollutants emission from heated cooking oils and influencing factors

The heating of edible oils during cooking activities promotes the emissions of pollutants that have adverse impacts on the health of humans. This study investigated the evaporative emissions of fifteen (15) commonly used cooking oils. Split-plot experimental design under the response surface methodology framework was used to study singular and interaction effects of influencing parameters (temperature, volume of cooking oil and time) on cooking oil evaporation rate and pollutants emissions (i.e. Particulate matter of aerodynamic diameter ≤1 μm (PM_1.0); ≤2.5 μm (PM_2.5); ≤10 μm (PM₁₀); Total Suspended Particulate (TSP); Total Volatile Organic Compounds -TVOCs, and Carbon Monoxide- CO) on a groundnut oil sample that served as a case study. Obtained values of density, viscosity, kinematic viscosity, smoke, flash and fire points were; 873-917 kg/m³; 1.12-9.7 kg/ms; 2.4-3.4 m²/s; 96 -100 °C; 124-179 °C and 142-186 °C, respectively. The role of temperature as the most significant parameter influencing the rate of evaporative emissions was established. Evaporation rate and pollutants emission from unrefined samples were the highest. The restricted maximum likelihood (REML) analysis results suggested a strong relationship between the actual values and the predicted values as R-squared values obtained were greater than 0.8 for all the responses. These results suggest that minimal rates of evaporation and pollutants emission from heating cooking oils can be achieved with a high volume of the cooking oil at moderate temperature levels.

PM2.5 mass concentration variation in urban residential buildings during heating season in severe cold region of China: A case study in Harbin

Recent years, people pay great attention to fine particle matter (PM_2.5) in indoor environment due to its negative impacts on health. Household cooking and severe air pollutant aggravate indoor PM_2.5 level, especially during heating season in severe cold region of China. To find the variation of actual household PM_2.5 influenced by both cooking activities and penetration from outdoor environment, a field measurement of PM_2.5 concentrations in living room of residential buildings was conducted in Harbin, China. Firstly, six households in urban residence were selected to monitor the indoor PM_2.5 mass concentration sequentially. Simultaneously, outdoor PM_2.5 concentrations, temperature and indoor occupants' behavior were collected. Secondly, indoor to outdoor (I/O) ratios of PM_2.5 in each household during monitoring campaigns were calculated. Influence of cooking activities and outdoor penetration on indoor PM_2.5 concentrations in living room were also analyzed. Thirdly, some discussions were done for explanation of variation of PM_2.5 in urban residential buildings. Results showed that the average PM_2.5 mass concentrations varied from 11.7 to 48.6 μg/m³ indoor, while average I/O ratio value ranged from 0.33 to 1.23. Cooking in kitchen had significant impact on PM_2.5 mass concentrations in living room, especially when frying, which could lead to peak value of 456.8 μg/m³ within 10 min from background level. Penetration led to the indoor PM_2.5 level approximately 2 h behind with outdoor PM_2.5 concentrations in general residences.

Removal of particulate matter from pork belly grilling gas using an orifice wet scrubber

Grilling restaurants are a major contributor to airborne particulate matter (PM) in metropolitan areas. In this study, the removal of PM during the grilling of pork belly using an orifice scrubber, which is a form of gas-induced spray scrubber, was assessed. During grilling, the particle mass concentration was the highest for 1.0 < PM ≤ 2.5 μm (55.5% of total PM emissions), followed by 0.5 < PM ≤ 1.0 (27.1%), PM ≤ 0.5 (10.7%), and PM > 2.5 μm (7.0%). The PM removal efficiency of the orifice scrubber at a gas flow of 4.5 m³ min^-1 was > 99.7% for PM ≥ 2.5 μm, 89.4% for 1.0 < PM ≤ 2.5 μm, 62.1% for 0.5 < PM ≤ 1.0, and 36.5% for PM ≤ 0.5 μm. Although further research is necessary to optimize its use, the orifice scrubber offers a user-friendly technology for the control of PM in small grilling restaurants because of its simple design, uncomplicated operation, and satisfactory PM removal performance.

Association between microenvironment air quality and cardiovascular health outcomes

Exposure to fine particulate matter (PM_2.5) is associated with cardiovascular disease risk. To date, there are few studies on short-term PM_2.5 exposure in different microenvironments and its impact on immediate health effects, particularly in the Southeast Asia region. This study assessed PM_2.5 concentrations in different microenvironments in a densely populated city in the tropics using low-cost personal PM_2.5 sensors as well as their associations with acute cardiovascular health outcomes. A total of 49 adult participants affiliated with the National University of Singapore (NUS) community were recruited. Personal low-cost sensors were used to measure PM_2.5 concentrations between September 2017 and March 2019. Demographic information and time-activity patterns were collected using questionnaires. Wilcoxon pairwise comparisons were used to determine statistical differences between PM_2.5 exposures at 18 different microenvironments. Generalized Estimating Equations (GEE) models were used to assess the association between PM_2.5 exposure and blood pressure as well as heart rate. All models were adjusted for age, sex, body mass index, physical activity, temperature, duration of exposure, and baseline cardiovascular parameters. Significant differences in PM_2.5 concentrations were observed across different microenvironments. Air-conditioned offices and tertiary teaching spaces had the lowest (median = 13.1 μg/m³) and hawker centres had the highest (median = 32.0 μg/m³) PM_2.5 concentrations. Significant positive associations between PM_2.5 exposure and heart rate (β = 0.40, p = 4.6 × 10^-5) as well as diastolic blood pressure (β = 0.16, p = 0.0077) were also observed. Short-term exposure to PM_2.5 was significantly associated with higher heart rate and blood pressure. Further work is needed to investigate the variations within each type of microenvironment and expand the study to other sub-populations such as the elderly and children.

Maternal cooking during pregnancy may increase hyperactive behaviors among children aged at around 3 years old

Cooking is one of the main sources of indoor air pollution in China. Given emerging evidence of a link between air pollutants and neurodevelopmental delays, we examined whether maternal experiences with cooking during gestation might increase their child's hyperactivity at 3 years of age. The participants involved 45 518 mothers of children who were newly enrolled at kindergarten in the Longhua District of Shenzhen from 2015 to 2017. The results show that maternal exposure to cooking fumes during pregnancy was related to an increased risk of their offspring having hyperactivity behaviors at the age of 3 years. Compared with pregnant mothers who never cooked, pregnant mothers who cooked sometimes, often, or always had children who showed a significantly higher hyperactivity risk. Households using cooking fuels such as coal, gas during the mothers' pregnancy, exhibited more hyperactivity behaviors in the young child when compared to those using electricity for cooking. In addition, poor ventilation during cooking, while mothers were pregnant, was found to be a significant risk factor for clinical levels of the offspring's hyperactive behaviors. Furthermore, the positive association with maternal cooking during pregnancy and their offsprings' hyperactivity was relatively consistent across strata defined by social class, education, and other covariates.