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

Abstract

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.

Methane and NOx Emissions from Natural Gas Stoves, Cooktops, and Ovens in Residential Homes

“…In fact, some kitchens have “ductless” hoods that recirculate fumes through activated charcoal filters, which are generally less effective at cleaning the air . Vented hoods have a range of effectiveness and function best when overhanging the stove. , Because exhaust hoods are separate from the stove and must be operated manually, vented hoods in practice are used only 25–40% of the time. − …”

Effect modification of kitchen ventilation on the associations of solid fuel use and long‐duration cooking with the increased prevalence of depressive and anxiety symptoms: The Henan Rural Cohort Study

“…Similar to our study, a previous study found that kitchen ventilation was related to decrease the risk of the incident lung cancer, diabetes, and chronic obstructive pulmonary [43][44][45] This may be explained by that kitchen ventilation can reduce the concentrations of HAP from incomplete combustion of solid fuel and cooking oil fumes. 46 A previous study also suggested that kitchen exhaust fans/hoods were related to a low level of PAHs concentrations in the human body. 44 It was interesting to note that cooking with clean fuel and kitchen ventilation for a short time (<1.5 h/day) was associated with low prevalent depressive symptoms.…”

Occupant health in buildings: Impact of the COVID-19 pandemic on the opinions of building professionals and implications on research

“…Occupant health in buildings depends on the type of building under study. For example, residential cooking is considered one of the most substantial sources of indoor air pollutants in households, exposing occupants to fine air particles that can lead to respiratory problems [ 20 ]. In office spaces, the goal remains to establish a more comfortable, productive, and healthier work environment for office workers who spend most of their time sitting.…”