In 2010 from the World Health Organization (WHO) from the International Agency for Research on Cancer (IARC) the IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Volume 95 was published with the title „Household Use of Solid Fuels and High-temperature Frying“.
In that IARC monographs volume 95 paper the following is noted:
- „Cooking fumes“ or „cooking oil fumes“ is the term commonly used to describe the visible emissions generated during cooking by frying with oil. However, these emissions are not technically ‘fumes’. In occupational and environmental hygiene, ‘fumes’ are defined as submicron-sized solid particles (particulate matter) created by the cooling of hot vapour. During cooking, such vapour is formed when the cooking oil is heated above its boiling point. In addition to this ultrafine particulate matter, cooking, especially frying and grilling, generates aerosol oil droplets, combustion products, organic gaseous pollutants, and steam from the water contents of the food being cooked.
- Cooking, in particular frying, generates substantial amounts of airborne particulate matter (PM), which includes ultrafine particles (UFP) and fine PM (PM2.5), and is a major contributor to their indoor levels. In addition, particles created during cooking have organic substances adsorbed on their surface. These include polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines. Certain gaseous pollutants such as formaldehyde (IARC, 2006), acetaldehyde (IARC, 1999), acrylamide (IARC, 1994) and acrolein (IARC, 1995) are also produced during cooking.
- Overall evaluation: Emissions from high-temperature frying are probably carcinogenic to humans
Note that a person needs about 12,000 litres of air, breathing in and out within 24 hours and spending up to 8 hours working in a commercial kitchen, with the above noted air pollution problems! These data show how important it is to install a truly functional kitchen ventilation and really validate its function. Basic features and function of a kitchen ventilation must be documented and measured, these include:
1.) The capturing efficiency of a kitchen ventilation.
2.) The separation efficiency of a kitchen ventilation.
3.) The intelligent control of the kitchen ventilation with the help of sensor data.
More for that you find in the new explainer video:
Dieser Blog Artikel ist auch auf 🇩🇪 verfügbar: https://blog.reven.de/index.php/2019/02/11/studie-kochdaempfe/