Particle exposure level and potential health risks of domestic Chinese cooking

PM2.5 concentration and particle number concentration in 0.02-6.25 μm were 10.97 ± 9.53 mg/m3 and 23.12 ± 18.27 103/cm3 in the breathing zone under normal ventilation condition and might triple under poor ventilation. Health measurements showed that forced vital capacity and vital capacity declined significantly after the fourth cooking process. Peak expiratory flow rose significantly after the third cooking. Meanwhile, forced expiratory flows at 25% of the vital capacity also increased significantly after both the third and fourth cooking. However, a single short-term exposure to COF of around 20 min does not explicitly entail significant health risks.