Evaluation of particulate matter concentrations according to cooking activity in a residential environment

Kong, Hye Kwan; Yoon, Dan Ki; Lee, Hye Won; Lee, Cheol Min

doi:10.1007/s11356-020-10670-x

Cited by 22 publications

(4 citation statements)

References 18 publications

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“…Literature in the open domain showed that numerous studies have been conducted on the pollution of household kitchens in most developed countries (Alves et al, 2021;de Kluizenaar et al, 2017;Johnson et al, 2011;Poon et al, 2016;Singer et al, 2017) and some developing countries (Abdullahi et al, 2013;Dasgupta et al, 2015;Kong et al, 2021;Pokhrel et al, 2015;Sharma & Jain, 2019;Sidhu et al, 2017) with limited studies in Sub-Sahara Africa (SSA) in this regard (Agbo et al, 2021). Muindi et al (2016) studied kitchen air pollution in two slums (Viwandani and Korogocho) located in Nairobi, Kenya by measuring the PM2.5 concentrations of 72 kitchens.…”

Section: Introductionmentioning

confidence: 99%

An appraisal of air quality, thermal comfort, acoustic, and health risk of household kitchens in a developing country

Giwa

Nwaokocha

Sharifpur

2021

Environ Sci Pollut Res

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Few studies have documented the air quality, noise, thermal comfort, and health risk assessment of household kitchens related to Sub-Sahara Africa. In this paper, air quality (CO and PM2.5), thermal comfort (relative humidity (RH) and temperature), noise, and health risk in urban household kitchens with kerosene-fuelled stoves were presented. This study was carried out during the dry season (summer) in the Southwestern part of Nigeria. At the breathing zone, PM2.5 and CO concentrations in the assessed kitchens were measured. In addition, the noise level, RH, and air temperature in the assessed kitchens were also determined. Furthermore, an evaluation of the heat index and health risk of the exposed population to the kerosene-fuelled stove kitchens was carried out. During cooking, average CO and PM2.5 concentrations were 24.77 ± 1.05 ppm and 138.10 ± 2.61 µg/m 3 , respectively, while the RH was 68.34 ± 0.73%, noise level was 51.14 ± 1.08 dB, and temperature was 29.86 ± 0.23 °C. The CO and noise levels were relatively slightly lower and PM2.5 was significantly higher than the thresholds recommended by World Health Organisation. In most of the kitchens, the heat index evaluation revealed the possibility of heat exhaustion, heat cramps, and sunstroke with prolonged exposure of the vulnerable group. The air quality index depicted unhealthy (CO exposure) and very unhealthy (PM2.5 exposure) while the hazard quotient (> 1) implied possible health risk concerning exposure by inhalation. Better design of kitchen with adequate ventilation and improved stoves are suggested.

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Section: Introductionmentioning

confidence: 99%

An appraisal of air quality, thermal comfort, acoustic, and health risk of household kitchens in a developing country

Giwa

Nwaokocha

Sharifpur

2021

Environ Sci Pollut Res

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“…Of note, there is an inverted correlation between particle size and the time of production. Zhai and Albritton [48] analyzed six cooking oils (vegetable, canola, corn, olive, peanut, and coconut oils) and showed that the concentration of smaller particles begins to plateau and thereafter decreases, while the larger particles simultaneously begin to increase as temperatures near the smoke point. For instance, olive and coconut oils produce PM at the lowest temperature (~150 • C), while peanut and canola oil produce PM at a higher temperature (205-215 • C).…”

Section: Cooking Conditions As Factors Of Pm Size and Concentrationmentioning

confidence: 99%

Cooking Particulate Matter: A Systematic Review on Nanoparticle Exposure in the Indoor Cooking Environment

et al. 2022

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Background: Cooking and fuel combustion in the indoor environment are major sources of respirable suspended particulate matter (RSPM), which is an excellent carrier of potentially harmful absorbed inorganic and organic compounds. Chronic exposure to RSPM can lead to acute pulmonary illness, asthma, cardiovascular disease, and lung cancer in people involved in cooking. Despite this, questions remain about the harmfulness of different particulate matter (PM) sources generated during cooking, and the factors influencing PM physico-chemical properties. The most reliable methods for sampling and analyzing cooking emissions remain only partially understood. Objectives: This review aims to comprehensively assess the risks of PM generated during cooking, considering the main sources of PM, PM chemical composition, and strategies for PM physico-chemical analysis. We present the first systematic analysis of PM sources and chemical composition related to cooking. We highlight significant differences between studies using different experimental conditions, with a lack of a standard methodology. Methods: Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement rules and the Patient, Intervention, Comparison, and Outcome (PICO) strategy for scientific research, three different scientific databases (PubMed, Scopus, and Web of Science) were screened to find scientific articles that measure, collect, and analyze the chemical composition of nanometer- and micrometer-sized PM generated during cooking activities under different conditions. Data are summarized to assess risk, evaluating the main sources and factors influencing PM generation, their chemical composition, and how they have been collected and analyzed in changing experimental conditions. Results: From 2474 search results, there were 55 studies that met our criteria. Overall, the main variable sources of PM in cooking activities relate to the stove and fuel type. The concentration and chemical–physical properties of PM are also strongly influenced by the food and food additive type, food processing type, cooking duration, temperature, and utensils. The most important factor influencing indoor PM concentration is ventilation. The PM generated during cooking activities is composed mainly of elemental carbon (EC) and its derivatives, and the porous structure of PM with high surface-to-volume ratio is a perfect carrier of inorganic and organic matter. Conclusions: This review reveals a growing interest in PM exposure during cooking activities and highlights significant variability in the chemical–physical properties of particles, and thus variable exposure risks. Precise risk characterization improves possible preventive strategies to reduce the risk of indoor pollutant exposure. However, comprehensive PM analysis needs proper sampling and analysis methods which consider all factors influencing the physico-chemical properties of PM in an additive and synergistic way. Our analysis highlights the need for method standardization in PM environmental analyses, to ensure accuracy and allow deeper comparisons between future studies.

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“…However, only limited research has been published in literature. Kong et al 19 evaluated the levels of PM during and after cooking under various combinations of range hood, air cleaner and natural ventilation (window). Using natural ventilation alone was found to be more effective in reducing the level of PM than using ventilation devices, and using both was deemed the most effective way to reduce exposure to PM.…”

Section: Introductionmentioning

confidence: 99%

Influences of home kitchen designs on indoor air quality

Tsang

Wong

Mui

et al. 2023

Indoor and Built Environment

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Kitchen indoor air quality (IAQ) has not been well-addressed amongst other IAQ problems at home, despite the fact that cooking is one of the major home activities that can generate high levels of respirable particles and gaseous air pollutants. This study aims at investigating the effects of home kitchen designs on the performance of various ventilation strategies in reducing exposure to IAQ pollutants. The degree of natural ventilation was found to be dependent largely on the relative position of window and door opening, and using mixed ventilation with natural cross-ventilation and mechanical ventilation did not necessarily provide better ventilation. Natural ventilation with the added fume extraction by the exhaust fan could not protect the occupants from high levels of cooking pollutants. Range hood on the other hand could quickly and locally remove particles and gaseous cooking pollutants from the source. The study recommends using a range hood alone during cooking or with single-side natural ventilation to maintain an acceptable IAQ in the home kitchen.

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Evaluation of particulate matter concentrations according to cooking activity in a residential environment

Cited by 22 publications

References 18 publications

An appraisal of air quality, thermal comfort, acoustic, and health risk of household kitchens in a developing country

An appraisal of air quality, thermal comfort, acoustic, and health risk of household kitchens in a developing country

Cooking Particulate Matter: A Systematic Review on Nanoparticle Exposure in the Indoor Cooking Environment

Influences of home kitchen designs on indoor air quality

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