Dennekamp M, Howarth S, Dick C A, Cherrie J W, Donaldson K, Seaton A
Department of Environmental and Occupational Medicine, University of Aberdeen Medical School, Foresterhill, Aberdeen AB25 2ZD, Scotland, UK.
Occup Environ Med. 2001 Aug;58(8):511-6. doi: 10.1136/oem.58.8.511.
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.
Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NO(x)) were measured by a chemiluminescent ML9841A NO(x) 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.
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(X) 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.
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(x) might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.
测量使用燃气和电力烹饪产生的直径小于100纳米的颗粒物浓度以及氮氧化物浓度，对通风不良的厨房中可能存在的健康危害进行评论。
使用燃气炉、电炉、烤架和烤箱进行实验，以比较不同的烹饪程序。氮氧化物（NO(x)）通过化学发光ML9841A NO(x)分析仪进行测量。使用TSI 3934扫描迁移率粒径分析仪测量粒径范围为10 - 500纳米的气溶胶的平均数量浓度和粒径分布。
燃气燃烧、油炸以及烹饪高脂肪食物会产生高浓度的颗粒物。电炉灶和烤架表面也可能产生颗粒物。在燃气燃烧是颗粒物最重要来源的实验中，大多数颗粒物粒径范围为15 - 40纳米。当在燃气炉或电炉上煎培根时，产生的颗粒物直径较大，粒径范围为50 - 100纳米。实验过程中产生的较小颗粒物由于凝聚作用随着时间推移粒径会增大。使用燃气烹饪时会产生大量的NO(X)；四个炉头燃烧15分钟会产生5分钟的峰值，二氧化氮约为1000 ppb，一氧化氮约为2000 ppb。
在通风不良的厨房中烹饪可能会产生潜在有毒浓度的大量颗粒物。燃气烹饪还可能产生非常高浓度的氮氧化物，并且在没有抽气装置且通风不良的情况下，可能会达到预期产生不良健康影响的浓度。虽然预计接触NO(x)会对呼吸系统产生影响，但最近的流行病学研究表明不能排除对心脏的影响，对此需要进一步调查。
