(NC) Did you know that cooking indoors creates air pollution that can impact your health? Whether you use a gas or electric stove, cooking creates particulate matter . Particulate matter consists of small particles of cooked food, fat or oil that may become airborne when you fry, deep-fry, roast, broil, sauté, toast, bake or burn food. Nitrogen dioxide and carbon monoxide (CO) are additional pollutants that can be emitted from your gas stove while cooking. Exposure to nitrogen dioxide can increase your risk of developing breathing problems, and exposure to CO can create flu-like symptoms, drowsiness, and eventually loss of consciousness and death.
As we approach the holiday season, you might want to check out some tips to help improve your indoor air quality while cooking:
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Whenever you use your stovetop you should turn on the range hood exhaust fan. Running the exhaust on the highest setting during cooking can reduce exposure to cooking-related pollutants by more than 80 per cent compared to slower speeds.
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If you do not have a range hood exhaust fan, open a nearby window to help remove air pollutants from your home.
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Install CO alarms in your home to help prevent CO poisoning. They should be installed on every floor and by each sleeping area.
- Take additional steps to reduce exposure to pollutants from cooking:
- Use back burners instead of front burners;
- In addition to running the range hood exhaust fan , turn on the fan in your furnace or ventilation system, if available;
- Make sure your appliances are regularly maintained and inspected by a professional. This should be done once a year or as recommended by the manufacturer.
While everyone’s health can be affected by air pollution created by cooking, people with existing heart and lung conditions (including asthma), young children and older adults tend to be more at risk to the adverse health effects of particulate matter, nitrogen dioxide and CO.
Find more information on protecting your indoor air while cooking at canada.ca/airhealth.
