What is the Relationship Between Cooking and Lung Health Decline?

A new study has found that cooking or frying food can pose serious problems for the lungs, similar to outdoor pollution. The study analyzed the emissions and chemicals produced from cooking some common meals, including pancakes and fried vegetables, using a device called a "syringe," which is a small bottle designed to collect airborne chemicals. Researchers at the University of British Columbia found that cooking produces carbonaceous aerosols or small particles or liquid droplets in the air known as BrCOA. The team exposed these aerosols to typical household lighting and natural sunlight. They found that all meals released the same amount of carbon aerosol, which produces a harmful compound called singlet oxygen when exposed to light. Singlet oxygen is known to be a highly reactive compound that can cause lung damage and contribute to the development of cancer, diabetes, and heart disease. While all meals produced singlet oxygen at nearly the same concentration, researchers discovered higher amounts when the vapors were exposed to sunlight, indicating that kitchens receiving natural sunlight through windows may contain most air pollution compounds. These compounds do not only form during cooking but can also remain in the air long after eating, leading to a continuous decline in indoor air quality. The study found that the amount of singlet oxygen produced from cooking was at levels similar to environmental pollution measured outdoors but could be more dangerous indoors where space is limited. The researchers noted that further studies are needed to fully understand cooking-related singlet oxygen and other cooking emissions. The study recommends running kitchen ventilation fans, opening windows, and using air filters in the kitchen.