Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan

Cheng, Jen-Hsuan; Lee, Yi-Shiun; Chen, Kang-Shin

doi:10.1016/j.jes.2015.06.006

Cited by 40 publications

(17 citation statements)

References 45 publications

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“…For example, a single worker may have been sampled while in the cooking area, in the preparation area, in the dish-washing station, or in the rest area. Therefore, the carcinogenic risk estimation from personal sampling was more representative compared to those from area samples, which were often used to assess the carcinogenic potencies of cooking emissions in previous studies 10,26,27 .…”

Section: Discussionmentioning

confidence: 99%

“…Table 1 shows that the range of total aldehyde concentrations in the three cooking workplaces was 18.7–946.0 μg/m 3 . Concentrations reported in the literature include 159–3095 μg/m 3 for 13 aldehydes in commercial kitchens 25 , mean concentrations of 185–241 μg/m 3 for six aldehydes in residential kitchens 33 , and 21–170 μg/m 3 for 18 carbonyl compounds in five commercial kitchens 27 . Thus, our data were again consistent with the literature.…”

Section: Discussionmentioning

confidence: 99%

“…In the literature, reported ranges of estimated cancer risk related to cooking emissions include 2.5 × 10 −6 – 1.4 × 10 −5 for household cooking emissions 9 , 9.0 × 10 −5 – 1.13 × 10 −4 for night market workers 2 , and 1.96 × 10 −8 –1.31 × 10 −6 for frequent customers of six restaurants 27 . For comparison, examples of median or mean ILCRs reported in the literature included 2.96 × 10 −5 for inhalation exposure in temple workers 40 ; 1.055 × 10 −4 for traffic assistants (i.e., workers who assist police in controlling heavy traffic) 41 , 1.6 × 10 −5 in motorcycle commuters based on an estimated daily BaP eq of 0.40 μg/d 23 , and 2.3 × 10 −4 in topside coke oven workers based on personal exposure to 16 PAHs 35 .…”

Section: Discussionmentioning

confidence: 99%

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Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

Lin

Pan

et al. 2019

Sci Rep

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Cooking-related emissions are associated with environmental pollution and adverse health effects. Of the various chemical species emitted during cooking, polycyclic aromatic hydrocarbons (PAHs) and aldehydes are two chemical species with carcinogenic or tumor promoting characteristics. Although PAH exposure has been studied in commercial kitchen workers, few studies have investigated simultaneous exposure to PAHs and aldehydes in these workers. The aims of this study were to compare personal concentrations of PAH and aldehyde in three commercial cooking workplaces and to estimate their corresponding cancer risks. The three cooking workplaces included western fast food restaurant kitchens, Chinese cafeteria kitchens, and street food carts. Comparisons showed that workers in western fast food restaurant kitchens and Chinese cafeteria kitchens tended to have lower personal concentrations of these pollutants compared to workers in street food carts. The geometric mean (95% CI) cancer risks in the three workplaces were, from lowest to highest, 1.36 (1.12–1.67) × 10−5 for western fast food restaurant kitchens, 1.52 (1.01–2.28) × 10−5 for Chinese cafeteria kitchens, and 3.14 (2.45–4.01) × 10−5 for street food carts. The percentage contributions of aldehyde species to cancer risk were very high (74.9–99.7%). Street food cart workers had high personal exposure to aldehyde probably due to lack of effective exhaust systems. Thus, their cancer risk was significantly higher than those of workers in western fast food restaurant kitchens (p < 0.001) and Chinese cafeteria kitchens (p = 0.013).

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

Lin

Pan

et al. 2019

Sci Rep

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“…Cooking fumes are generated from both food cooking behavior and fuel combustion. The composition of cooking fumes is highly diverse and depends on factors such as cooking styles, raw materials, cooking temperature, heat sources and cooking fuels (Cheng et al, 2016;Que et al, 2019;Sota et al, 2019). Some studies suggest that the cooking methods using oil as heat transfer medium, such as barbecue, deep-frying and stir-frying, produce more pollutants than the cooking methods using water as heat transfer medium (steaming, boiling, etc.)…”

Section: Introductionmentioning

confidence: 99%

Contribution of Chinese Hot Pot and Barbecue Restaurants on Indoor Environmental Parameters

Zhao

Tao²,

Zhang

et al. 2020

Aerosol Air Qual. Res.

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The indoor environmental quality of hot pot and barbecue restaurants has caused an increasing amount of public concern. Field measurements of local hot pot and barbecue restaurants were performed to assess the indoor environmental quality and ventilation systems. This study focused on the temperature field, relative humidity field, and CO and CO 2 concentrations that vary with eating/cooking. The results showed that the indoor environmental quality of the test restaurants was mainly related to the cooking fuel, cooking method and ventilation system. Boiling food with soup (hot pot) caused an increase in the relative humidity in the tested restaurants. However, with insufficient ventilation, radiation heat caused high personal heat exposure and low relative humidity near the heat sources. The substantial increase in CO concentration was related to the use of charcoal, and the increase in CO 2 concentration was associated with the use of natural gas. The operating condition of the kitchen ventilation had a significant effect on the air quality of the dining area. With the lowest contaminant removal and heat removal efficiencies of the ventilation system, the worst environmental quality was detected in

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“…The inhalation of large amounts of kitchen fumes and a poor diet may also have a role in causing lung cancer; therefore, maintaining good kitchen air quality can effectively improve the health benefits of the female population in Taiwan. Cheng et al [2] measured 18 carbonyl species for C 1 -C 10 in the dining rooms, kitchens, and exhaust ducts of six different restaurant types in Taiwan. It indicated that the kitchens in Chinese-Western mixed restaurants had high total carbonyl concentrations (45.48 ppb).…”

Section: Introductionmentioning

confidence: 99%

Natural Ventilation Effectiveness of Round Wall-Mounted Vent Caps in Residential Kitchens

2018

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This study explores the effect of different numbers of wall-mounted vent caps and their installation locations on the indoor air environment in residential kitchens, for which limited information is available. Wind tunnel tests were performed to study the induced ventilation rates of a vent cap, and the impact of vent caps on the natural ventilation efficiency in residential kitchens was examined using computational fluid dynamics (CFD) numerical simulations. The results were then applied to determine the appropriate quantity of vent caps and their proper installation location. The wind tunnel test results indicated that outdoor winds with speeds of 0-6 m/s that flow parallel to the wall with a vent cap induce indoor air to exit through the cap with ventilation rates of 0-20 m 3 /h; when the wind blows perpendicular to the wall, outdoor air with 0-31.9 m 3 /h flows indoors. CFD numerical simulations showed that the installation of kitchen vent caps can reduce the average carbon monoxide concentration in the cook's breathing zone. A sufficient quantity of vent caps and the proper installation location are required to ensure the natural ventilation effectiveness of wall-mounted vent caps.

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Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan

Cited by 40 publications

References 45 publications

Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces

Contribution of Chinese Hot Pot and Barbecue Restaurants on Indoor Environmental Parameters

Natural Ventilation Effectiveness of Round Wall-Mounted Vent Caps in Residential Kitchens

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