Cooking activities in a domestic kitchen: chemical and toxicological profiling of emissions

Cooking effluents are one of the most important sources of pollution in the indoor and outdoor environment. Exposure to cooking oil fumes (COFs) can increase the risk of many diseases. A healthy indoor environment and an energy-efficient ventilation system in kitchens are urgently demanded. This review is concerned with the current knowledge of the physical and chemical compositions of aerosols generated from typical cooking processes as reported in the literature. It is focused on the effects of cooking fuel, cooking oil, cooking temperature, cooking method, cooking style and other factors on the characteristics of cooking particles. The improvement measures in kitchen ventilation, supply air strategy and evaluation index for the kitchen environmental protection are also reviewed. It was found that the cooking process emits high concentrations of particulate matter (PM), and inhalable particles account for a high proportion, which may cause serious harm to human body. Coupled with various factors affecting the particle concentrations and particle size distribution, as well as the main chemical components groups used to characterize the cooking particles, include PAHs, fatty acids, dicarboxylic acids, n-alkanes, sterols, monosaccharide anhydrides, metals and ions. Using an appropriate ventilation system and some auxiliary measures can effectively reduce cooking oil fumes pollution.

/pdf/review-of-effluents-and-health-effects-of-cooking-and-the-3ncrq9qytk.pdf

Review of Effluents and Health Effects of Cooking and the Performance of Kitchen Ventilation

Ageing is a composite process that involves numerous changes at the cellular, tissue, organ and whole-body levels. These changes result in decreased functioning of the organism and the development of certain conditions, which ultimately lead to an increased risk of death. Advanced glycation end products (AGEs) are a family of compounds with a diverse chemical nature. They are the products of non-enzymatic reactions between reducing sugars and proteins, lipids or nucleic acids and are synthesised in high amounts in both physiological and pathological conditions. Accumulation of these molecules increases the level of damage to tissue/organs structures (immune elements, connective tissue, brain, pancreatic beta cells, nephrons, and muscles), which consequently triggers the development of age-related diseases, such as diabetes mellitus, neurodegeneration, and cardiovascular and kidney disorders. Irrespective of the role of AGEs in the initiation or progression of chronic disorders, a reduction in their levels would certainly provide health benefits. In this review, we provide an overview of the role of AGEs in these areas. Moreover, we provide examples of lifestyle interventions, such as caloric restriction or physical activities, that may modulate AGE formation and accumulation and help to promote healthy ageing.

A Role for Advanced Glycation End Products in Molecular Ageing

Abstract. To elucidate the molecular chemical compositions, volatility–polarity distributions, and influencing factors of Chinese cooking emissions, a comprehensive cooking emission experiment was conducted. Volatile organic compounds (VOCs), intermediate volatility, and semi-volatile organic
compounds (I/SVOCs) from cooking fumes were analysed by a thermal desorption comprehensive two-dimensional gas chromatography coupled with
quadrupole mass spectrometer (TD-GC × GC-qMS). Emissions from four typical Chinese dishes, i.e. fried chicken, Kung Pao chicken, pan-fried
tofu, and stir-fried cabbage were investigated to illustrate the impact of cooking style and material. Fumes of chicken fried with corn, peanut,
soybean, and sunflower oils were investigated to demonstrate the influence of cooking oil. A total of 201 chemicals were quantified. Kung Pao
chicken emitted more pollutants than other dishes due to its rather intense cooking method. Aromatics and oxygenated compounds were extensively
detected among meat-related cooking fumes, while a vegetable-related profile was observed in the emissions of stir-fried cabbage. Ozone formation potential (OFP) was dominated by chemicals in the VOC range. Of the secondary organic aerosol (SOA) estimation, 10.2 %–32.0 % could be explained by S/IVOCs. Pixel-based partial least squares discriminant analysis (PLS-DA) and multiway principal component analysis (MPCA) were utilized for sample classification and component identification. The results indicated that the oil factor explained more variance of chemical compositions than the cooking style factor. MPCA results emphasize the importance of the unsaturated fatty acid-alkadienal-volatile products mechanism (oil autoxidation) accelerated by the cooking and heating procedure.


Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

Fingerprinting and emission rates of particulate organic compounds from typical restaurants in Portugal

Advanced glycation end products (AGEs) are a series of stable compounds produced under non-enzymatic conditions by the amino groups of biomacromolecules and the free carbonyl groups of glucose or other reducing sugars commonly produced by thermally processed foods. AGEs can cause various diseases, such as diabetes, atherosclerosis, neurodegeneration, and chronic kidney disease, by triggering the receptors of AGE (RAGEs) in the human body. There is evidence that AGEs can also affect the different structures and physiological functions of the skin. However, the mechanism is complicated and cumbersome and causes various harms to the skin. This article aims to identify and summarise the formation and characteristics of AGEs, focussing on the molecular mechanisms by which AGEs affect the composition and structure of normal skin substances at different skin layers and induce skin issues. We also discuss prevention and inhibition pathways, provide a systematic and comprehensive method for measuring the content of AGEs in human skin, and summarise and analyse their advantages and disadvantages. This work can help researchers acquire a deeper understanding of the relationship between AGEs and the skin and provides a basis for the development of effective ingredients that inhibit glycation.

/pdf/advanced-glycation-end-products-in-the-skin-molecular-2bzq821b.pdf

Advanced Glycation End Products in the Skin: Molecular Mechanisms, Methods of Measurement, and Inhibitory Pathways

Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), which are known to cause chronic human health effects; hence long-term exposure data is required for determining workers’ exposure profiles and the resultant health risks. However, due to both time and cost constraints, previous studies were performed on a cross-sectional basis. To date, mathematical models have been widely used for predicting long-term exposures in the industrial hygiene field. The aims of this study were to develop suitable predictive models for establishing long-term exposure data on cooking workers. The whole study was conducted in a test chamber with an exhaust hood installed 0.7 m above a deep-frying pan and operated at flow rates of 2.64–5.16 m3 min–1. The cooking process that we selected for testing used peanut oil to deep-fry chicken nuggets at 200°C. An IOM inhalable sampler and an XAD-2 tube were successively used to collect particle- and gas-phase PAHs, respectively. All of the collected samples were analyzed for 21 PAHs using a gas chromatograph (GC) with tandem mass spectrometry (MS/MS). The results showed that the emission rates of the total-PAHs in the gas-phase and the particle-phase were 1.45 × 104 and 2.14 × 102 ng min–1, respectively. The capture efficiencies of the exhaust hood for the total-PAHs were 39.1–76.5%. The resultant fugitive emission rates of the gas-phase and the particle-phase ranged from 3.41 × 103 to 8.82 × 103 and from 5.03 × 101 to 1.30 × 102 ng min–1, respectively. As no significant difference in the sampling results of the total-PAHs was detected between the chef-zone (i.e., the near zone) and the helper-zone (i.e., the far zone), the well-mixed room (WMR) model was adopted for estimating the exposures of all workers. A good correlation (y = 0.134x + 75.3; R2 = 0.860) was found between the model predicted results (x; 3.25 × 102–1.57 × 103 ng min–1) and the field sampling results (y; 1.36 × 102–2.92 × 102 ng min–1), indicating the plausibility of using the proposed approach to establish a long-term exposure databank for the cooking industry.

/pdf/techniques-for-predicting-exposures-to-polycyclic-aromatic-3zy44zopox.pdf

Techniques for Predicting Exposures to Polycyclic Aromatic Hydrocarbons (PAHs) Emitted from Cooking Processes for Cooking Workers

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Advanced Glycation End Products in the Skin: Molecular Mechanisms, Methods of Measurement, and Inhibitory Pathways

Techniques for Predicting Exposures to Polycyclic Aromatic Hydrocarbons (PAHs) Emitted from Cooking Processes for Cooking Workers