{"title":"29栋居民楼烹饪相关醛类物质浓度及健康影响调查","authors":"Kyungmo Kang, Taeyeon Kim, D. Kim","doi":"10.1155/2023/2463386","DOIUrl":null,"url":null,"abstract":"Indoor air quality can be influenced by various indoor activities. The indoor air pollutants generated by cooking activities can cause severe risks to occupants’ health in residential buildings. The present study conducted field experiments to measure indoor pollutants associated with cooking in 29 residential buildings. Due to an open plan in Korean residential buildings, the emission of indoor pollutants was measured in the kitchen and living room. Focusing on aldehydes, the indoor emission levels for various cooking methods such as grilling, frying, and boiling were analyzed. As a result, the emission of formaldehyde, acetaldehyde, and propionaldehyde was highly increased for all cooking methods. The increase rate of the emission was higher in the kitchen than that in the living room for grilling and frying. In the case of boiling, the highest concentration of aldehydes was observed. Moreover, the indoor level of aldehydes was higher in the living room than that in the kitchen. Moreover, the health risk such as cancer for occupants was assessed based on the measured data for different cooking methods. The assessment results showed that all the emissions of aldehydes for different cooking methods required instant actions to avoid cancer risk for occupants.","PeriodicalId":13529,"journal":{"name":"Indoor air","volume":null,"pages":null},"PeriodicalIF":4.3000,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"An Investigation of Concentration and Health Impacts of Aldehydes Associated with Cooking in 29 Residential Buildings\",\"authors\":\"Kyungmo Kang, Taeyeon Kim, D. Kim\",\"doi\":\"10.1155/2023/2463386\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Indoor air quality can be influenced by various indoor activities. The indoor air pollutants generated by cooking activities can cause severe risks to occupants’ health in residential buildings. The present study conducted field experiments to measure indoor pollutants associated with cooking in 29 residential buildings. Due to an open plan in Korean residential buildings, the emission of indoor pollutants was measured in the kitchen and living room. Focusing on aldehydes, the indoor emission levels for various cooking methods such as grilling, frying, and boiling were analyzed. As a result, the emission of formaldehyde, acetaldehyde, and propionaldehyde was highly increased for all cooking methods. The increase rate of the emission was higher in the kitchen than that in the living room for grilling and frying. In the case of boiling, the highest concentration of aldehydes was observed. Moreover, the indoor level of aldehydes was higher in the living room than that in the kitchen. Moreover, the health risk such as cancer for occupants was assessed based on the measured data for different cooking methods. The assessment results showed that all the emissions of aldehydes for different cooking methods required instant actions to avoid cancer risk for occupants.\",\"PeriodicalId\":13529,\"journal\":{\"name\":\"Indoor air\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.3000,\"publicationDate\":\"2023-06-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Indoor air\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://doi.org/10.1155/2023/2463386\",\"RegionNum\":2,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CONSTRUCTION & BUILDING TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indoor air","FirstCategoryId":"93","ListUrlMain":"https://doi.org/10.1155/2023/2463386","RegionNum":2,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CONSTRUCTION & BUILDING TECHNOLOGY","Score":null,"Total":0}
An Investigation of Concentration and Health Impacts of Aldehydes Associated with Cooking in 29 Residential Buildings
Indoor air quality can be influenced by various indoor activities. The indoor air pollutants generated by cooking activities can cause severe risks to occupants’ health in residential buildings. The present study conducted field experiments to measure indoor pollutants associated with cooking in 29 residential buildings. Due to an open plan in Korean residential buildings, the emission of indoor pollutants was measured in the kitchen and living room. Focusing on aldehydes, the indoor emission levels for various cooking methods such as grilling, frying, and boiling were analyzed. As a result, the emission of formaldehyde, acetaldehyde, and propionaldehyde was highly increased for all cooking methods. The increase rate of the emission was higher in the kitchen than that in the living room for grilling and frying. In the case of boiling, the highest concentration of aldehydes was observed. Moreover, the indoor level of aldehydes was higher in the living room than that in the kitchen. Moreover, the health risk such as cancer for occupants was assessed based on the measured data for different cooking methods. The assessment results showed that all the emissions of aldehydes for different cooking methods required instant actions to avoid cancer risk for occupants.
期刊介绍:
The quality of the environment within buildings is a topic of major importance for public health.
Indoor Air provides a location for reporting original research results in the broad area defined by the indoor environment of non-industrial buildings. An international journal with multidisciplinary content, Indoor Air publishes papers reflecting the broad categories of interest in this field: health effects; thermal comfort; monitoring and modelling; source characterization; ventilation and other environmental control techniques.
The research results present the basic information to allow designers, building owners, and operators to provide a healthy and comfortable environment for building occupants, as well as giving medical practitioners information on how to deal with illnesses related to the indoor environment.