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

烹饪和清洁对室内空气质量的影响：面向未来的健康建筑：无可挑剔

• 批准号: EP/T014474/1
• 负责人: Nicola Carslaw
• 金额: $ 70.19万
• 依托单位: University of York
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=EP%2FT014474%2F1
• 关键词: IMPacts; Cooking; Cleaning; indoor; Air

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.

据估计，在像英国这样的发达国家，我们大约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，我们接触到的大部分空气污染物都发生在家里，即使污染物是在室外产生的（例如汽车），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，其后果之一就是我们正在建造更加密不透风的房屋，以防止能源损失。因此，与前几代人相比，我们花在室内的时间越来越多，建筑也变得越来越密不透风。显然，如果我们在室内从事产生空气污染物的活动，我们就可能暴露在可能对健康有害的高浓度空气污染物中。这些室内活动包括做饭和打扫卫生。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。污染物的排放率差别很大，这取决于烹调方法、油和食物种类。例如，在煎炸肉的过程中，小颗粒的浓度已被证明在几个小时内超过急性健康标准。这样的浓度令人担忧，因为我们知道，接触这些颗粒会对呼吸系统和心血管系统产生不利的健康影响。清洁是室内的另一项常规活动，研究表明漂白剂清洁会影响室内空气质量。我们还知道，家庭清洁人员患哮喘的比例很高，这再次表明，清洁活动可能会对某些人的健康造成不利影响。随着房屋通过节能措施变得越来越密不透风，如果烹饪和清洁等来源主导了我们的暴露，我们可能会增加室内空气污染。我们需要了解室内污染物的来源和反应，特别是因为许多研究表明，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，为了了解室内排放的影响并制定适当的缓解措施，本项目将：（一）调查室内不同污染源的排放，包括这些排放的强度及其成分；（二）调查这些排放后室内发生的化学反应——室内主要的化学反应是什么，形成了哪些有害产品？（iii）就空气污染对楼宇住户的影响，找出可能导致室内空气污染增加的行为，以及如何减少空气污染？（iv）运用这些知识，在严谨的科学基础上为未来的建筑设计和使用提出建议。虽然存在烹饪和清洁排放的测量方法，但它们往往集中在少数排放率上，而不是研究广泛的排放物和排放物产生的化学反应。测量大多是在美国进行的，那里的建筑设计和使用与英国有很大不同。该项目将采用一种综合的方法，在一系列空间尺度（从小房间开始，增加到测试室的大小）上进行实验和建模研究，以了解我们在室内烹饪和清洁时产生的室内空气质量。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。一系列利益相关者的参与——包括来自建筑、建筑管理（包括餐饮和清洁经理）、化学工业和建筑法规的代表——将确保结果的相关性。

项目成果

Impacts of Cleaning on Indoor Air Quality: Regular versus 'Green' Cleaning Products

清洁对室内空气质量的影响：常规清洁产品与“绿色”清洁产品

• 发表时间: 2022
• 作者: Harding-Smith, E.

A measurement and modelling investigation of the indoor air chemistry following cooking activities.

烹饪活动后室内空气化学的测量和建模研究。

• DOI: 10.1039/d3em00167a
• 发表时间: 2023
• 期刊: Environmental science. Processes & impacts
• 作者: Davies HL

Harm from Residential Indoor Air Contaminants.

• DOI: 10.1021/acs.est.3c07374
• 发表时间: 2024-01-09
• 期刊: ENVIRONMENTAL SCIENCE & TECHNOLOGY
• 影响因子: 11.4
• 作者: Morantes, Giobertti;Jones, Benjamin;Molina, Constanza;Sherman, Max H.
• 通讯作者: Sherman, Max H.

Dynamic Headspace SIFT-MS Coupled with Indoor Air Modelling for Bottom-Up Estimations of Indoor Air Pollution from Cleaning

动态顶空 SIFT-MS 与室内空气建模相结合，自下而上地估计清洁造成的室内空气污染

• 发表时间: 2022
• 作者: Harding-Smith, E.

Investigating primary emissions and secondary chemistry following cooking

研究烹饪后的一次排放和二次化学反应

• 发表时间: 2022
• 作者: O'Leary, C.