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Purdue University, February 28, 2024
In a groundbreaking study, researchers at Purdue University have discovered that cooking on gas stoves emits a significant amount of nano-sized particles into the air, potentially heightening the risk of developing respiratory illnesses such as asthma. The findings, published in the journal PNAS Nexus, underscore the importance of addressing indoor air pollution and adopting preventive measures to safeguard respiratory health.
Lead researcher Brandon Boor, an associate professor in Purdue’s Lyles School of Civil Engineering, highlighted the concerning implications of their discovery. “Cooking on your gas stove produces large amounts of small nanoparticles that get into your respiratory system and deposit efficiently,” Boor stated, emphasizing the need for proactive measures to mitigate exposure to these harmful particles.
The study focused on tiny airborne nanoparticles, ranging from 1-3 nanometers in diameter, which have the potential to penetrate deep into the respiratory system and pose significant health risks. Despite being invisible to the naked eye, these particles are capable of spreading throughout indoor environments, posing a considerable threat to occupants.
Utilizing advanced air quality instrumentation provided by GRIMM AEROSOL TECHNIK, Purdue researchers meticulously measured the emission of these nanoparticles during cooking experiments conducted in a specially designed “tiny house” lab. The lab, known as the Purdue zero Energy Design Guidance for Engineers (zEDGE) lab, allowed researchers to simulate realistic cooking scenarios and monitor the impact on indoor air quality.
The results revealed that cooking on gas stoves can emit as many as 10 quadrillion nanocluster aerosol particles per kilogram of cooking fuel, surpassing emissions from vehicles with internal combustion engines. Boor likened the exposure to gas stove emissions to standing near a busy street and breathing in exhaust fumes, highlighting the magnitude of the health risk posed by indoor air pollution.
Moreover, the study found that these nanoparticles have the potential to persist in indoor environments, with trillions of particles depositing into a person’s respiratory system within minutes of cooking. Children, in particular, may face heightened exposure due to their smaller size and proximity to cooking activities.
While the findings underscore the urgent need for preventive measures, researchers suggest that turning on a kitchen exhaust fan while cooking on a gas stove could help mitigate exposure to these harmful particles. Additionally, they emphasize the importance of considering nanocluster aerosol as a distinct air pollutant category and exploring innovative solutions to reduce indoor air pollution.
The study was supported by a National Science Foundation CAREER award and received additional financial support from the Alfred P. Sloan Foundation’s Chemistry of Indoor Environments program. The collaborative effort underscores the interdisciplinary approach to addressing indoor air quality and advancing respiratory health research.
