The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking

Zhao, Yunliang; Hu, Min; Slanina, Sjaak; Zhang, Yuanhang

doi:10.1016/j.atmosenv.2007.06.029

Cited by 78 publications

(82 citation statements)

References 22 publications

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“…Higher values of CPI were found in previous vegetables cooking studies (9.44-13.8) (Schauer et al 2002), and lower values (1.08-1.62) were observed in emissions from cooking with little vegetables such as western style fast and meat cooking (Rogge et al 1991;Zhao et al 2007b), further indicating the origin of alkanes from vegetables. These high-molecular weight organic compounds volatilized from leaves under higher temperatures during cooking, and then condensed onto existing particles (Zhao et al 2007a).…”

Section: N-alkanesmentioning

confidence: 60%

“…It should be noted that campesterol was only detected in the present study with the concentration was 555 ng/mg OC. Total concentrations of sterols from the residential cooking (3229 ng/mg OC) in the present study as well as those from Chinese restaurant cooking (He et al 2004;Zhao et al 2007a) were over 10 times higher than those from western cooking (Rogge et al 1991;Schauer et al 1999;McDonald et al 2003;Zhao et al 2007b) (Fig. 5).…”

Section: Sterols Monosaccharide Anhydrides and Polyolsmentioning

confidence: 83%

“…This percentage was within the range of 7.21-32.6 % in Chinese restaurant cooking emissions (He et al 2004;Zhao et al 2007a;Hu et al 2010). Quantified organics were reported to account for less than 4 % of OC in meat cooking emissions Rogge et al 1991), but over 80 % of OC from seed oils cooking and western-style fast food cooking which emitted substantial fatty acids (Schauer et al 2002;Zhao et al 2007b). However, meat cooking might produce massive complicated high molecular compounds like heterocyclic amines that could not be detected by the GC-MSD method (Thiebaud et al 1995).…”

Section: Organic Composition Of Residential Cooking Emissionsmentioning

confidence: 90%

“…Saturated fatty acids emitted from meat cooking were found to be in low levels of 1078-49,548 ng/mg OC according to studies by Rogge et al (1991) and Schauer et al (1999). However, seed oil cooking (Schauer et al 2002) and the western-style fast cooking (Zhao et al 2007b) emitted about 10 times of saturated fatty acids (238,974-524,579 ng/mg OC), which was attributed to ingredients and high cooking temperature. C 9 -C 28 saturated fatty acids accounted for 48.6 % of total quantified organics.…”

Section: Fatty Acidsmentioning

confidence: 99%

“…5). However, only cholesterol was detectable in meat cooking emissions (Rogge et al 1991;Schauer et al 1999;McDonald et al 2003) and western-style fast food cooking emissions (Zhao et al 2007b). The abundance of phytosterols from Chinese style cooking was probably related to high temperature cooking (like frying) of Fig.…”

Section: Sterols Monosaccharide Anhydrides and Polyolsmentioning

confidence: 99%

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Composition profiles of organic aerosols from Chinese residential cooking: case study in urban Guangzhou, south China

Zhao

Wang

et al. 2015

J Atmos Chem

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Residential cooking in China's urban areas could be a more significant contributor to organic aerosols when compared to restaurant cooking, yet no source profiles are available for Chinese residential cooking. In this study, a typical nine-floor residential apartment building in urban Guangzhou was selected to investigate the particulate mass emissions and chemical compositions of organic aerosols from Chinese residential cooking. During dinner cooking period, the average of total suspended particle (TSP) mass concentrations increased by a factor of 4.40 compared with that during non-cooking period. Organic matter (OM) was the major component of aerosols from cooking, and accounted for 66.9 % of the TSP mass. Over 90 organic species were identified and quantified, and could explain 14.5 % of OC in cooking emissions. Fatty acids alone shared 75.7 % of the total mass of quantified organic compounds, with palmitic acid as the predominant one. Sterols, monosaccharide anhydrides and polyols were also significant compositions and they together contributed 14.3 % in the total mass of the quantified organic compounds. While cholesterol was detected from westernstyle cooking, phytosterols were additionally observed from Chinese-style cooking, and campesterol and polyols were only reported in the present study. Chinese residential cooking emission showed small differences in composition patterns of organic compounds when compared to previously report Chinese restaurant cooking emissions, however, large differences existed when compared to western style cooking. Using cholesterol as a tracer for cooking emissions, in Guangzhou we found cooking emissions contributed 3.9-8.2 % of OC in PM 2.5 . Spatial distributions of cooking emission contribution were consistent with the distributions of population.

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Section: N-alkanesmentioning

confidence: 60%

Section: Sterols Monosaccharide Anhydrides and Polyolsmentioning

confidence: 83%

Section: Organic Composition Of Residential Cooking Emissionsmentioning

confidence: 90%

Section: Fatty Acidsmentioning

confidence: 99%

Section: Sterols Monosaccharide Anhydrides and Polyolsmentioning

confidence: 99%

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Composition profiles of organic aerosols from Chinese residential cooking: case study in urban Guangzhou, south China

Zhao

Wang

et al. 2015

J Atmos Chem

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Pollutions of Cooking Oil Fume and Health Risks

Kosonen

2019

Kitchen Pollutants Control and Ventilation

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Work environment factors and respiratory complaints in Norwegian cooks

Svedahl

Hilt

Svendsen

2019

Int Arch Occup Environ Health

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PurposeNorwegian cooks exhibit relatively high mortality, particularly from respiratory diseases.Both occupational hazards and lifestyle factors have been suggested as possible explanations.Negative health effects from exposure to cooking fumes are well documented in non-Western populations, and it has been claimed that cooking fumes in Western style cooking might be substantially different. We hypothesise that exposure to cooking fumes contributes to respiratory diseases also in professional cooks in Western countries.The aim of this study was to elucidate if specific work environment factors related to cooking fume exposure are determinants for respiratory morbidity in Norwegian cooks. MethodsWe surveyed specific work environment factors and respiratory complaints in 553 subjects that were currently working as skilled cooks. Inclusion was based on the register of people that had graduated as skilled cooks in central Norway between 1988 and 2008. Determinants for the occurrence of respiratory complaints were explored by logistic regression. ResultsOverall, 17.2 % of subjects reported respiratory complaints at work, while 8.1 % had chronic bronchitis. Those who performed frying for over half of their workday exhibited an increased odds ratio for having chronic bronchitis of 2.5 (95 % C.I.: 1.2 -5.3). Using gas for frying and using a fryer in the kitchen were also related to the occurrence of respiratory complaints.3 ConclusionsThis study in Norwegian cooks demonstrates a relationship between the extent of frying and the occurrence of work-related respiratory complaints. Therefore, reducing exposure to cooking fumes could reduce respiratory complaints in cooks, and potentially help alleviate excess morbidity and mortality in this occupation.

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The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking

Cited by 78 publications

References 22 publications

Composition profiles of organic aerosols from Chinese residential cooking: case study in urban Guangzhou, south China

Composition profiles of organic aerosols from Chinese residential cooking: case study in urban Guangzhou, south China

Pollutions of Cooking Oil Fume and Health Risks

Work environment factors and respiratory complaints in Norwegian cooks

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