IMPacts of Cooking and Cleaning on indoor Air quality: towards healthy BuiLdings for the futurE: IMPeCCABLE

据估计，在英国等发达国家，我们大约有90%的时间是在室内度过的，其中很大一部分是在家里度过的。因此，我们暴露于空气污染物的大部分发生在家里，即使污染物是在室外（例如汽车）制造的，并通过窗户和门进入室内。随着气候变化导致人们越来越关注能源效率措施，一个后果是我们正在建造更加密封的房屋，以防止能源损失。因此，与前几代人相比，我们花更多的时间在室内，在越来越密闭的建筑物内。很明显，如果我们在室内进行会形成空气污染物的活动，我们可能会暴露在高浓度的空气污染物中，这可能对健康有害。这些室内活动包括烹饪和清洁。我们知道烹饪会产生高浓度的颗粒物、氮氧化物和一氧化碳。污染物的排放率差异很大，取决于烹饪方法以及油和食物类型。例如，在油炸肉类时，小颗粒的浓度已被证明超过急性健康标准数小时。这种浓度是一个问题，因为我们知道，呼吸和心血管系统的不良健康影响可能会导致暴露于这些颗粒。清洁是另一项常规的室内活动，研究表明漂白剂清洁会影响室内空气质量。我们还知道，家庭清洁人员哮喘的发病率很高，这再次表明清洁活动可能会对某些人的健康造成不良影响。随着节能措施的实施，房屋的气密性不断提高，如果烹饪和清洁等污染源占主导地位，我们可能会增加暴露于室内空气污染的机会。我们需要了解室内污染物的来源和反应，特别是许多研究表明，通过室内化学反应形成的二次污染物比一次排放物对健康的危害更大：例如，我们知道致癌物质甲醛是柠檬烯氧化的反应产物，后者是许多清洁配方的关键成分。因此，为了了解室内排放物的影响并制定适当的缓解措施，本项目将：（i）调查室内不同污染源的排放物，包括这些排放物的强度及其成分（ii）调查这些排放物在室内发生的化学反应-室内的主要化学反应是什么，形成的有害产品是什么？(iii)确定对建筑物居住者暴露于空气污染的影响-我们能否确定可能导致室内暴露量增加的行为，并确定如何减少这种暴露？(iv)利用这些知识为未来的建筑设计和使用提出建议，并以严格的科学为基础。虽然存在烹饪和清洁排放的测量，但它们往往侧重于少数排放率，而不是研究广泛的排放物种类和排放物产生的化学物质。测量主要是在美国进行的，那里的建筑设计和使用与英国有很大的不同。该项目将采用整体方法，在一系列空间尺度上结合实验和建模研究（从小房间开始，增加到测试室大小），以了解我们在室内烹饪和清洁时产生的室内空气质量。然后，我们的研究将根据典型的室内活动，为建筑设计，管理和使用提供严格的建议。一系列利益攸关方的参与-包括来自建筑、建筑管理（包括餐饮和清洁管理人员）、化学工业和建筑法规的代表-将确保成果具有相关性。

It is estimated that in developed countries such as the UK, we spend about 90% of our time indoors, with a significant portion spent in our homes. As a result, much of our exposure to air pollutants happens in the home even if the pollutants are made outdoors (e.g. by cars) and find their way indoors through windows and doors. As climate change leads to an increased focus on energy efficiency measures, one consequence is that we are building our homes to be more airtight to prevent energy loss. So compared to previous generations, we are spending more time indoors within buildings that are becoming more airtight. Clearly, if we then undertake activities indoors that form air pollutants, we could be exposed to high concentrations of air pollutants that could be harmful to health. Such activities indoors include cooking and cleaning. We know that cooking generates high concentrations of particulate matter, nitrogen oxides and carbon monoxide. The emission rates of pollutants vary widely and depend on the cooking method, and the oil and food types. For instance, concentrations of small particles have been shown to exceed acute health standards over several hours when frying meat. Such concentrations are a concern as we know that adverse health effects of the respiratory and cardiovascular systems can result from exposure to these particles. Cleaning is another regular activity indoors, with studies showing that bleach cleaning can impact indoor air quality. We also know that domestic cleaning staff have high rates of asthma, again suggesting that cleaning activities may cause adverse health effects in some individuals. As houses continue to become increasingly airtight through energy efficiency measures, we may increase our exposure to indoor air pollution if sources such as cooking and cleaning dominate our exposure. We need to understand the sources and reactions of pollutants indoors, particularly as many studies show that secondary pollutants formed through chemical reactions indoors are more harmful to health than primary emissions: for instance, we know that the carcinogen formaldehyde is a reaction product of limonene oxidation, the latter species being a key component of many cleaning formulations. Therefore, to understand the impact of indoor emissions and to develop appropriate mitigation measures this project will:(i) investigate the emissions from different pollution sources indoors, both in terms of the strength of these emissions and their composition(ii) investigate the chemistry that occurs indoors following these emissions - what are the key chemical reactions indoors and what are the harmful products formed?(iii) identify the consequent implications for building occupants in terms of exposure to air pollution - can we identify behaviour that might lead to higher exposures indoors and identify how to reduce that exposure? (iv) use this knowledge to make recommendations for future building design and use based on rigorous science. Although measurements of cooking and cleaning emissions exist, they tend to focus on a few emission rates, rather than studying a wide range of emitted species and the chemistry that follows from the emissions. Measurements have been mostly made in the US, where building design and use differ considerably to the UK. This project will use a holistic approach with combined experiments and modelling studies over a range of spatial scales (starting with small chambers and increasing up to test-house size), to understand the resulting indoor air quality when we cook and clean indoors. Our study will then deliver rigorous recommendations for building design, management and use based on typical indoor activities. The involvement of a range of stakeholders - including representatives from architecture, building management (including catering and cleaning managers), the chemical industry and building regulations - will ensure the results are relevant.