Contrary to what you might think, cooking pollutes the house and increases health risks if proper precautions are not taken.
Most of us will spend more than two-thirds of our lives at home. But even indoors, many people will still be exposed to dangerous levels of air pollution – much resulting from cooking.
Foods that are burned, seared or braised during cooking can produce tiny particles called particulate matter (PM2.5). Even food residues that accumulate in the oven or hob generate fine particles when burned.
Scientific research has found that you could be exposed to about three times more particles cooking a roast than walking around India’s polluted capital, New Delhi.
When inhaled, these particles can affect the heart and lungs, worsening symptoms of asthma and contributing to the reduced lung function It is irritation airwayin addition to increase the risk of heart attack.
In 2019, an estimated 2.3 million deaths worldwide were caused by long-term exposure to indoor air pollution.
Many countries are adapting their housing stock as a way to reduce carbon emissions. The Irish government, for example, has promised to renovate half a million homes by the end of the decade. Home renovation offers millions of people the opportunity to improve indoor air quality and reduce energy use.
However, ventilation needs to be managed properly and cannot rely solely on air leaking into the building to dilute air pollutant concentrations. Without adequate ventilation, pollutants produced during cooking could be prevented from escaping into the atmosphere.
Houses in Western Europe have long depended on natural ventilation, therefore, the change to hermetic houses requires some life adjustments on the part of its occupants.
As part of modernization, residences typically have mechanical ventilation systems installed. This can be as simple as an exhaust fan in the kitchen. But some homes will be equipped with a complete heating, ventilation and air conditioning system that absorbs and cleans the outside air before cooling or heating it.
Using the range hood is one of the most effective ways to reduce exposure to particulates while food is cooking. Studies show that you can be exposed to about 90% less PM2.5 when cooking with a extractor hood than without air extraction.
However, user behavior can limit its effectiveness and the ability of the ventilation system to function properly.
How to reduce your exposure when cooking
There are, however, several simple tips that people should follow to reduce their exposure to poor air quality when cooking.
Food residues that get stuck on the hob start to burn as soon as the hob is turned on. Your exposure to airborne particles will increase once you start cooking.
So, if you have an exhaust fan, turn it on before you start cooking It is let it run for 10 to 15 minutes after stopping. In this way, the concentration of particulate matter is unlikely to rise to unsafe levels and quickly dissipate once cooking is finished.
The hood removes particles generated in the rear rings of a stove more easily than in the front rings, where more pollutants can escape into the environment. Using the rear burners it is therefore an effective way to reduce your exposure to harmful pollutants.
You can even pair your hood with PM2.5 sensors to further reduce your exposure. These sensors provide alerts on pollutant levels and allow intelligent control of the hood, so that it is turned on at specific times, for example, or when PM2.5 levels reach a certain threshold.
It is equally important that your hood be inspected and maintained annually by installers. Just like maintaining your car or boiler, servicing your ventilation system each year will ensure that it continues to run efficiently.
