Jakarta, Indonesia Sentinel — A new study reveals that air fryers produce substantially lower levels of indoor air pollution compared to traditional cooking methods. With indoor air pollution increasingly linked to adverse health issues, the findings position air fryers as a healthier and more sustainable cooking option.
Indoor air quality has a profound impact on health, as people spend the majority of their time inside. Cooking is one of the main contributors to household air pollution, releasing particulate matter and gases that can lead to serious health conditions such as respiratory infections, asthma, lung disease, including cancer.
To examine the environmental impact of various cooking methods, researchers conducted a comprehensive study replicating everyday kitchen conditions in a laboratory setting.
In a study, published in the journal Indoor Air, researchers compared the emissions from five common cooking methods including pan frying, stir-frying, boiling, and deep-fat frying, against those from air frying.
Using chicken breasts and a variety of cooking equipment, the team measured levels of particulate matter and volatile organic compounds (VOCs) emitted during each method. The results showed air frying as the most environmentally friendly cooking technique.
Measurement of Particulate Matter Emissions shows traditional frying methods led the way, with pan frying producing 92.9 micrograms per cubic meter. Followed by stir-frying at 26.7, deep frying at 7.7, and boiling at 0.7. Air frying, produced the least with a minimal 0.6 micrograms per cubic meter.
VOC Emissions measured in parts per billion (ppb), shows that pan frying emitted 260 ppb, stir-frying 110 ppb, deep frying 230 ppb, and boiling 30 ppb. Air frying recorded the lowest at just 20 ppb.
Long-Lasting Effects of Cooking Pollutants
According to Earth.com, lead researcher Professor Christian Pfrang emphasized that factors such as cooking temperature and oil usage significantly influence pollution levels. He also noted the importance of improving kitchen ventilation by opening windows or using extractor fans to reduce exposure to pollutants.
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The study also found that elevated pollution levels persisted in the kitchen long after cooking had ended. Even an hour after a 10-minute cooking session, pollutant concentrations remained high. Professor Pfrang highlights that keeping ventilation systems running post-cooking cloud prevent indoor pollution build-up and its spread throughout the home.
Implications for Health and Sustainability
The findings underscore the broader significance of clean cooking methods for both health and the environment. Indoor air pollution contributes to respiratory illnesses, cardiovascular problems, and cognitive decline, making the adoption of low-emission cooking techniques essential.
Air fryers not only reduce particulate matter and VOC emissions but also support sustainable living. By combining health benefits with environmental considerations, air fryers present a compelling case for cleaner, greener kitchens.
(Raidi/Agung)
