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

Kang, Kyungran; Kim, Hyungkeun; Kim, Daeung Danny; Lee, Yun Gyu; Kim, Taeyeon

doi:10.1016/j.scitotenv.2019.02.316

Cited by 104 publications

(45 citation statements)

References 62 publications

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“…It is well known that cooking emissions are influenced by many factors, such as cooking duration, fuel types, and ventilation . Recently, a prospective birth cohort study reported that exposure to cooking with gas during pregnancy was related to a poor mental development compared to cooking with electricity ( β = −2.5, 95% CI = −4.0‐−0.9) and that the effect was further strengthened when combined with poor ventilation ( β = −3.6, 95% CI = −6.0‐−1.1) .…”

Section: Discussionsupporting

confidence: 80%

“…It is well known that cooking emissions are influenced by many factors, such as cooking duration, fuel types, and ventilation. 36 Recently, a prospective birth cohort study reported that exposure to cooking with gas during pregnancy was related to a poor mental development compared to cooking with electricity (β = −2.5, 95% CI = −4.0-−0.9) and that the effect was further strengthened when combined with poor ventilation (β = −3.6, 95% CI = −6.0-−1.1). 25 Similarly, our study also found an increased risk of the presence of hyperactive behaviors in the children of mothers who had used coal and liquefied petroleum gas or natural gas in cooking during pregnancy compared with those who cooked with electricity.…”

Section: Discussionmentioning

confidence: 99%

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

Fang

Strodl

et al. 2019

Indoor Air

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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.

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Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

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

Fang

Strodl

et al. 2019

Indoor Air

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“…Meanwhile, particle number concentrations reached 10 5 particles cm −3 both in the kitchen and the living room, with their size distributions mainly in the sub-100 nm range. Kang et al (2019) reported that rangehood systems cannot effectively reduce fine particle emissions during cooking activities, while combining rangehood use and natural ventilation reduced cooking particle concentrations, with the average particle decay rate constant increased to 9.1 h −1 from 2.9 h −1 when using the rangehood system alone. Depending on the fuel, cooking oil, food, and cooking method, the characteristics of particles emitted from cooking varied significantly.…”

Section: Cookingmentioning

confidence: 99%

Role of indoor aerosols for COVID-19 viral transmission: a review

2021

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The relationship between outdoor atmospheric pollution by particulate matter and the morbidity and mortality of coronavirus disease 2019 (COVID-19) infections was recently disclosed, yet the role of indoor aerosols is poorly known. Since people spend most of their time indoor, indoor aerosols are closer to human occupants than outdoors, thus favoring airborne transmission of COVID-19. Therefore, here we review the characteristics of aerosol particles emitted from indoor sources, and how exposure to particles affects human respiratory infections and transport of airborne pathogens. We found that tobacco smoking, cooking, vacuum cleaning, laser printing, burning candles, mosquito coils and incenses generate large quantities of particles, mostly in the ultrafine range below 100 nm. These tiny particles stay airborne, are deposited in the deeper regions of human airways and are difficult to be removed by the respiratory system. As a consequence, adverse effects can be induced by inhaled aerosol particles via oxidative stress and inflammation. Early epidemiological evidence and animal studies have revealed the adverse effects of particle exposure in respiratory infections. In particular, inhaled particles can impair human respiratory systems and immune functions, and induce the upregulation of angiotensin-converting enzyme 2, thus inducing higher vulnerability to COVID-19 infection. Moreover, co-production of inflammation mediators by COVID-19 infection and particle exposure magnifies the cytokine storm and aggravates symptoms in patients. We also discuss the role of indoor aerosol particles as virus carriers. Although many hypotheses were proposed, there is still few knowledge on interactions between aerosol articles and virus-laden droplets or droplet nuclei.

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“…fuel type, cooking style, cooking oil, and cooking temperature) (Buonanno, Morawska, and Stabile 2009;Chen, Zhao, and Zhao 2018;See and Balasubramanian 2006;Torkmahalleh et al 2018;Wallace et al 2008). Other studies have demonstrated the effect of ventilation on reducing exposures from cooking (Dobbin et al 2018;Kang et al 2019;Rim et al 2012;Singer et al 2017;Sun et al 2018). However, the prevalence of kitchen ventilation and use patterns are often ignored.…”

Section: Introductionmentioning

confidence: 99%

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

Sun

Wallace

2021

Journal of the Air & Waste Management Association

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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.

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

Cited by 104 publications

References 62 publications

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

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

Role of indoor aerosols for COVID-19 viral transmission: a review

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

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