title: Role of Chinese cooking emissions on ambient air quality and human health.
abstract: Chinese-style cooking often involves volatilization of oils which can potentially produce a large number of pollutants, which have adverse impact on environment and human health. Therefore, we have reviewed 75 published studies associated with research topic among Mainland China, Hong Kong and Taiwan, involving studies on the roles of food ingredients and oil type, cooking style impacting on generated pollutants, and human health. The highest concentration occurred including: 1) when peat, wood, and raw coal were used in stoves; 2) olive oil was adopted; 3) cooking with high temperatures; and 4) without cleaning technology. We conclude that PM concentrations for cooking emissions were between 0.14 and 24.46mg/cm3. VOC concentrations varied from 0.35 to 3.41mg/m3. Barbeque produced the greatest mass concentrations compared to Sichuan cuisine, canteen and other restaurants. The PAHs concentration emitted from the exhaust stacks, dining area and kitchen ranged from 0.0175μg/m3to 83μg/m3. The largest amount of gaseous pollutants emitted was recorded during incomplete combustion of fuel or when a low combustion efficiency (CO2/ (CO+CO2)<0.5) was observed. The variation range was 6.27-228.89mg/m3, 0.16-0.80mg/m3, 0.69-4.33mg/m3, 0.70-21.70mg/m3for CO, CO2, NO2and SO2respectively. In regards to the toxicity and exposure, current findings concluded that both the dose and exposure time are significant factors to be considered. Scientific research in this area has been mainly driven by comparison among emissions from various ingredients and cooking techniques. There is still a need for more comprehensive studies to fully characterise the cooking emissions including their physical and chemical transformations which is crucial for accurate estimation of their impacts on the environment and human health.
authors.affiliation: State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology (ECUST), Shanghai, 200237, China. Electronic address: wanglina@ecust.edu.cn.
authors.forename: Lina
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Environmental Protection Key Laboratory of Risk Assessment and Control on Chemical processes, East China University of Science and Technology (ECUST), Shanghai, 200237, China.
authors.forename: Zhiyuan
authors.initials: Z
authors.lastname: Xiang
authors.affiliation: International Laboratory of Air Quality and Health, Queensland University of Science and Technology, 2 George Street, Brisbane, QLD 4001, Australia.
authors.forename: Svetlana
authors.initials: S
authors.lastname: Stevanovic
authors.affiliation: International Laboratory of Air Quality and Health, Queensland University of Science and Technology, 2 George Street, Brisbane, QLD 4001, Australia. Electronic address: z.ristovski@qut.edu.au.
authors.forename: Zoran
authors.initials: Z
authors.lastname: Ristovski
authors.affiliation: Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia; University Centre for Rural Health - North Coast, School of Public Health, University of Sydney, Australia.
authors.forename: Farhad
authors.initials: F
authors.lastname: Salimi
authors.affiliation: Institute of HVAC Engineering, School of Mechanical Engineering, Tongji University, Shanghai 200092, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Gao
authors.affiliation: State Environmental Protection Key Laboratory of Formation and Prevention of Urban Air Pollution Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China. Electronic address: wanghl@saes.sh.cn.
authors.forename: Hongli
authors.initials: H
authors.lastname: Wang
authors.affiliation: State Environmental Protection Key Laboratory of Formation and Prevention of Urban Air Pollution Complex, Shanghai Academy of Environmental Sciences, Shanghai 200233, China.
authors.forename: Li
authors.initials: L
authors.lastname: Li
mesh_terms: D000397:Air Pollution / Q000032:analysis*; D016902:Air Pollution, Indoor / Q000032:analysis*; D002681:China; D003296:Cooking; D004784:Environmental Monitoring; D006723:Hong Kong; D006801:Humans; D052638:Particulate Matter / Q000032:analysis; D013624:Taiwan
chemical_list: D052638:Particulate Matter
keywords: Chinese cooking; Health; PAH; PM; VOC