Plant-based diets are increasingly popular nowadays due to their benefits for human health and the environment. Vegan cooking activities also generate pollutants that might affect human health. Compared to outdoor air quality, indoor air quality (IAQ) is still underrated. Moreover, there is a lack of guidelines for pollutants generated in commercial and residential kitchens. The aim of this review was to characterize emission of pollutants arising from cooking of plant-based dishes and necessary instrumentation. Due to scarcity of studies focusing on IAQ for vegan cooking, emission data on the most common indoor air pollutants—fine particulate matter, polycyclic aromatic hydrocarbons, aldehydes, and ketones as well as volatile organic compounds—during cooking of plant-based and vegetarian dishes as well as of edible oil published in the past 10 years were used to estimate IAQ in kitchens. Attempt to define guideline values for air pollution in kitchens has also been made.

Impact of vegetarian and vegan cooking on indoor air quality

Cattaneo A.
Penultimo
;
2024-01-01

Abstract

Plant-based diets are increasingly popular nowadays due to their benefits for human health and the environment. Vegan cooking activities also generate pollutants that might affect human health. Compared to outdoor air quality, indoor air quality (IAQ) is still underrated. Moreover, there is a lack of guidelines for pollutants generated in commercial and residential kitchens. The aim of this review was to characterize emission of pollutants arising from cooking of plant-based dishes and necessary instrumentation. Due to scarcity of studies focusing on IAQ for vegan cooking, emission data on the most common indoor air pollutants—fine particulate matter, polycyclic aromatic hydrocarbons, aldehydes, and ketones as well as volatile organic compounds—during cooking of plant-based and vegetarian dishes as well as of edible oil published in the past 10 years were used to estimate IAQ in kitchens. Attempt to define guideline values for air pollution in kitchens has also been made.
2024
2024
https://www.tandfonline.com/doi/abs/10.1080/05704928.2024.2355205
Diet; emission; kitchen; meat; PAH; plant-based
Apriyani, N.; Keller, M.; Beni, S.; Cattaneo, A.; Mihucz, V. G.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11383/2173512
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