Ultrafine particles and nitrogen oxides generated by gas and electric cooking

Martine Dennekamp, S. Howarth, C. A. Dick, John Cherrie, K. Donaldson, Anthony Seaton

    Research output: Contribution to journalArticle

    195 Citations (Scopus)

    Abstract

    Objectives - To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.

    Methods - Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO,) were measured by a chemiluminescent ML9841A NO, analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.

    Results-High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO, were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.

    Conclusions - Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO, might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.

    Original languageEnglish
    Pages (from-to)511-516
    Number of pages5
    JournalOccupational and Environmental Medicine
    Volume58
    Issue number8
    DOIs
    Publication statusPublished - 2001

    Keywords

    • cooking fuels
    • nitrogen oxides
    • ultrafine particles
    • PARTICULATE AIR-POLLUTION
    • PERSONAL EXPOSURE
    • RESPIRATORY SYMPTOMS
    • DIOXIDE EXPOSURE
    • LUNG-CANCER
    • PULMONARY TOXICITY
    • INHALED ALLERGEN
    • PM10 POLLUTION
    • CHILDREN
    • HEALTH

    Cite this

    Dennekamp, M., Howarth, S., Dick, C. A., Cherrie, J., Donaldson, K., & Seaton, A. (2001). Ultrafine particles and nitrogen oxides generated by gas and electric cooking. Occupational and Environmental Medicine, 58(8), 511-516. https://doi.org/10.1136/oem.58.8.511

    Ultrafine particles and nitrogen oxides generated by gas and electric cooking. / Dennekamp, Martine; Howarth, S.; Dick, C. A.; Cherrie, John; Donaldson, K.; Seaton, Anthony.

    In: Occupational and Environmental Medicine, Vol. 58, No. 8, 2001, p. 511-516.

    Research output: Contribution to journalArticle

    Dennekamp, M, Howarth, S, Dick, CA, Cherrie, J, Donaldson, K & Seaton, A 2001, 'Ultrafine particles and nitrogen oxides generated by gas and electric cooking', Occupational and Environmental Medicine, vol. 58, no. 8, pp. 511-516. https://doi.org/10.1136/oem.58.8.511
    Dennekamp, Martine ; Howarth, S. ; Dick, C. A. ; Cherrie, John ; Donaldson, K. ; Seaton, Anthony. / Ultrafine particles and nitrogen oxides generated by gas and electric cooking. In: Occupational and Environmental Medicine. 2001 ; Vol. 58, No. 8. pp. 511-516.
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    abstract = "Objectives - To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.Methods - Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO,) were measured by a chemiluminescent ML9841A NO, analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.Results-High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO, were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.Conclusions - Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO, might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.",
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    T1 - Ultrafine particles and nitrogen oxides generated by gas and electric cooking

    AU - Dennekamp, Martine

    AU - Howarth, S.

    AU - Dick, C. A.

    AU - Cherrie, John

    AU - Donaldson, K.

    AU - Seaton, Anthony

    PY - 2001

    Y1 - 2001

    N2 - Objectives - To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.Methods - Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO,) were measured by a chemiluminescent ML9841A NO, analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.Results-High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO, were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.Conclusions - Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO, might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.

    AB - Objectives - To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.Methods - Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO,) were measured by a chemiluminescent ML9841A NO, analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.Results-High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NO, were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.Conclusions - Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NO, might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.

    KW - cooking fuels

    KW - nitrogen oxides

    KW - ultrafine particles

    KW - PARTICULATE AIR-POLLUTION

    KW - PERSONAL EXPOSURE

    KW - RESPIRATORY SYMPTOMS

    KW - DIOXIDE EXPOSURE

    KW - LUNG-CANCER

    KW - PULMONARY TOXICITY

    KW - INHALED ALLERGEN

    KW - PM10 POLLUTION

    KW - CHILDREN

    KW - HEALTH

    U2 - 10.1136/oem.58.8.511

    DO - 10.1136/oem.58.8.511

    M3 - Article

    VL - 58

    SP - 511

    EP - 516

    JO - Occupational and Environmental Medicine

    JF - Occupational and Environmental Medicine

    SN - 1351-0711

    IS - 8

    ER -