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，我们暴露在空气污染物中的大部分都发生在家里，即使污染物是在户外(例如汽车)产生的，并通过窗户和门进入室内。随着气候变化导致人们更加关注能源效率措施，一个后果是我们正在建造更密闭的家园，以防止能源损失。因此，与前几代人相比，我们在密封性更强的建筑中花了更多的时间在室内。显然，如果我们在室内进行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。这种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。污染物的排放量差异很大，取决于烹饪方法、油和食物的类型。例如，在煎肉的几个小时内，小颗粒的浓度被证明超过了急性健康标准。这种浓度令人担忧，因为我们知道，暴露在这些颗粒物中可能会对呼吸系统和心血管系统造成不利的健康影响。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，家政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一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闭，如果烹饪和清洁等来源主导我们暴露在室内空气污染中，我们可能会增加暴露在室内空气污染中。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，该项目将：(I)调查室内不同污染源的排放，包括这些排放的强度和组成；(Ii)调查这些排放后在室内发生的化学反应--室内的主要化学反应是什么，形成了哪些有害产品？(Iii)确定暴露在空气污染中对建筑物居住者的影响--我们能否确定可能导致室内暴露在更高水平的行为，并确定如何减少这种暴露？(4)利用这些知识，在严谨的科学基础上，为今后的建筑设计和使用提出建议。尽管存在对烹饪和清洁排放的测量，但它们往往侧重于少数几个排放率，而不是研究广泛的排放物种和排放产生的化学物质。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不同。这个项目将使用一种整体的方法，结合各种空间尺度的实验和模型研究(从小房间开始，一直增加到试验室的大小)，以了解我们在室内做饭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.