Short term exposure to cooking fumes and pulmonary function

Svedahl, Sindre Rabben; Svendsen, Kristin; Qvenild, Torgunn; Sjaastad, Ann Kristin; Hilt, Bjørn

doi:10.1186/1745-6673-4-9

Cited by 36 publications

(29 citation statements)

References 38 publications

(28 reference statements)

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“…A survey of 239 kitchen workers from 67 restaurants found a four-and two-fold increase in risk of dyspnoea for females and males, respectively, compared with controls [156]. However, the results could have been confounded by combustion products, although relatively clean fuel (gas) was used in these restaurants.…”

Section: Respiratory Effectsmentioning

confidence: 99%

“…However, the results could have been confounded by combustion products, although relatively clean fuel (gas) was used in these restaurants. Assessing the possibility of acute responses, the lung function of 12 healthy volunteers were monitored over a 24-h period with and without exposure to cooking fumes for 2 and 4 h but found no significant changes on spirometry [156].…”

Section: Respiratory Effectsmentioning

confidence: 99%

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Indoor air pollution and the lung in low- and medium-income countries

2012

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Over half the world's population, mostly from developing countries, use solid fuel for domestic purposes and are exposed to very high concentrations of harmful air pollutants with potential health effects such as respiratory problems, cardiovascular problems, infant mortality and ocular problems. The evidence also suggests that, although the total percentage of people using solid fuel is decreasing, the absolute number is currently increasing. Exposure to smoke from solid fuel burning increases the risk of chronic obstructive pulmonary disease (COPD) and lung cancer in adults, and acute lower respiratory tract infection/pneumonia in children. Despite the heterogeneity among studies, the association between COPD and exposure to smoke produced by burning different types of solid fuel is consistent. However, there is strong evidence that while coal burning is a risk factor for lung cancer, exposure to other biomass fuel smoke is less so. There is some evidence that reduction of smoke exposure using improved cooking stoves reduces the risk of COPD and, possibly, acute lower respiratory infection in children, so approaches to reduce biomass smoke exposure are likely to result in reductions in the global burden of respiratory disease.

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Section: Respiratory Effectsmentioning

confidence: 99%

Section: Respiratory Effectsmentioning

confidence: 99%

Indoor air pollution and the lung in low- and medium-income countries

2012

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“…Oils would convert to volatile chain scission products, non-volatile oxidized derivatives, and dimeric, polymeric or cyclic substances [14]. Harmful degradation products also may be formed from food at high temperature, which due to the degradation of sugars, pyrolysis of proteins and amino acids and the degradation of fats [15][16][17].…”

Section: A Production Of Cfsmentioning

confidence: 99%

Cooking Fumes and Relative Diseases

Wang¹,

Liu²,

He³

2017

Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)

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Abstract-Cooking fumes are mixture of various toxic components such as aldehydes, heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), fat aerosols and particulate matters (PM), which are mainly produced during or after cooking. Due to the toxic contents of CFs, CFs might cause lung toxicity, immune toxicity, hereditary toxicity, potential carcinogenicity and so on to organism. There were several studies investigated the toxicity impact of CFs. However, comprehensive review about the production, composition harm to the contacts and reduction methods of CFs is still lacking. In this review, the production, composition and effects on the contacts of cooking fumes were presented. In addition, reduction methods of cooking fumes were also presented. This review would provide references for the avoidance of CFs relative disease and the comprehensive disposal of CFs.

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“…Major sources of indoor odours are human occupants, environmental tobacco smoke and volatile building materials [15]. As significant as all those are pollutants generated during cooking [1][2][3][4][5][6].…”

Section: Researches For Odour Spread In Residential Buildingsmentioning

confidence: 99%

“…Cooking could generate emissions of inorganic and organic compounds as well as airborne respirable particulate matters (PM 2.5-10 ) which could pose an impact on the health of occupants of buildings and there have been studies regarding the dispersion of the fumes in buildings [1][2][3][4][5][6]. It appears that the ventilation system, usually installed in these buildings to control indoor air quality, is unable to prevent odour spread because most food odour is generated at specific times and in limited spaces, during cooking time in the kitchen and mealtime in the dining room.…”

Section: Introductionmentioning

confidence: 99%

Ventilation Systems to Prevent Food Odour Spread in High-rise Residential Buildings

Kim

Park

Cheong

2011

Indoor and Built Environment

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In the recent years, the spread of food odour in highrise residential buildings has become a serious factor in indoor air quality problems in Korea. This study examined the use of ventilation systems to reduce the transmission of odour in the high rise buildings. The spread of food odour in an existing residential building was analysed by measurement and computational fluid dynamics (CFD) simulation. Although the kitchen exhaust system was used during cooking, the food odour level was ''strong'' in the kitchen and in the living room, and its spread caused the most serious problems at mealtimes. The existing system needed modification to reduce the food odour spread. The ventilation system in the kitchen was improved by increasing the volume of air exhausted through the ceiling, by changing the supply inlet's angle of incidence, and by fitting a stronger exhaust system with the ability to decrease the food odour level in a shorter time. During development, system performances were analysed using a CFD simulation method. The food odour level was shown to have decreased greatly by the use of the modified kitchen exhaust system, which reduced the food odour to below the ''weak'' level in 30 min.

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Short term exposure to cooking fumes and pulmonary function

Cited by 36 publications

References 38 publications

Indoor air pollution and the lung in low- and medium-income countries

Indoor air pollution and the lung in low- and medium-income countries

Cooking Fumes and Relative Diseases

Ventilation Systems to Prevent Food Odour Spread in High-rise Residential Buildings

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