Emission of aldehydes from different cooking processes: a review study

As one of the primary contributing sources of indoor air pollution, cooking oil fumes are generated from a series of thermodynamic reactions between food ingredients. Nowadays, various compounds, especially aldehydes in fumes with adverse health effects, are detected. In the current study, the sampl...

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Bibliographic Details
Published in:Air quality, atmosphere and health atmosphere and health, 2022-07, Vol.15 (7), p.1183-1204
Main Authors: Atamaleki, Ali, Motesaddi Zarandi, Saeed, Massoudinejad, Mohamadreza, Hesam, Ghasem, Naimi, Nayera, Esrafili, Ali, Fakhri, Yadolah, Mousavi Khaneghah, Amin
Format: Article
Language:English
Subjects:
Air pollution
Aldehydes
Atmospheric Protection/Air Quality Control/Air Pollution
Carcinogens
Cooking
Cooking oils
Earth and Environmental Science
Edible oils
Emission analysis
Emissions
Environment
Environmental Health
Experimental methods
Fatty acids
Food
Food processing
Frying
Fumes
Health Promotion and Disease Prevention
Health risks
High temperature
Indoor air
Indoor air pollution
Indoor air quality
Indoor environments
Kitchens
Moisture content
Oil pollution
Oxidation
Risk assessment
Roasting
Ventilation
Water content
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Summary:As one of the primary contributing sources of indoor air pollution, cooking oil fumes are generated from a series of thermodynamic reactions between food ingredients. Nowadays, various compounds, especially aldehydes in fumes with adverse health effects, are detected. In the current study, the sampling and experimental methods, emission factors, and health effects related to emitted aldehydes from various cooking styles such as frying, grilling, barbequing, roasting, steaming, and boiling were reviewed. Generally, oxidation of food fatty contents is the primary source of aldehyde generation, while the frying process had the most influence due to the high unsaturated fatty acid contents related to edible oil consumption. However, other cooking techniques with high temperatures (as accelerating parameters) such as roasting and microwave can also result in more aldehydes release. Furthermore, cooking with high fatty and water content are also able to generate more aldehydes. Finally, health risk assessment results related to investigated studies at three phases of lab-scale, home, and commercial kitchens showed an exceeded limit for both the carcinogenic and non-carcinogenic risk of aldehydes attributed to inadequate ventilation.
ISSN:1873-9318
1873-9326
DOI:10.1007/s11869-021-01120-9