Health
Scientists warn that fried food contamination will last for days
Scientists have warned that fried food contamination will survive for several days in your kitchen, announcing the discovery of why fat particles remain longer.
Researchers at the University of Birmingham said they have unraveled the mystery of why fat-cooking contamination appears to float in the air for days longer than other types.
Indoor air pollution from cooking is an increasing risk to people’s health. The gas stove also releases nitrogen dioxide and carbon monoxide, Many people are exposed indoors to levels of dirty air that are illegal outdoors.
Scientists recommend Use a ventilator or open windows to reduce these levels, But a treatise published in a journal Faraday discussionSuggests that this pollution is also a broader atmospheric problem.
The team also said policy makers should consider controlling pollution caused by fast-food restaurants that are not currently considered.
In england Up to 10 percent of air pollution is believed to be due to this cause, Up to 39% in Hong Kong and 22% in some cities in China.
Dr. Christian Plan, lead author of the Faculty of Geography and Global Environmental Sciences at the University of Birmingham, said this is especially problematic when cooking with fat at high temperatures, such as frying.
Pollution is caused by the interaction of unsaturated fatty acids, such as oleic acid, which are released when cooking with fat, with water in the atmosphere.
This forms the crust and prevents it from being destroyed by atmospheric ozone, as is usually the case with air pollution.
They can also be released from automobile exhaust and combined with other substances such as carcinogenic polycyclic aromatic hydrocarbons, which can also remain.
This process can also affect the weather by affecting the ability of water droplets to form clouds.
Dr. Pfrang said: “Urban planning needs to take this impact into account, but we also need to consider ways to better regulate air filtration methods, especially in the fast food industry, where regulations do not currently cover the impact on air quality. For example, the amount of emissions from a cooking extractor. “
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