The scientific journal
Atmospheric Chemistry and Physics recently published a study revealing an unsuspected source of urban pollution: food preparation. Researchers from the National Oceanic and Atmospheric Administration (NOAA) found that emissions from cooking in restaurants and homes significantly contribute to outdoor air pollution.
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Research conducted in the bustling streets of Las Vegas quantified the volatile organic compounds (VOCs) released during cooking. These VOCs, known for their reactivity with nitrogen oxides, promote the formation of smog (a pollution haze that sometimes blankets certain cities) and degrade air quality. According to the study's findings, about 21% of human-made VOCs in Las Vegas come from cooking activities, a percentage similar to that of gasoline vehicle emissions.
Matthew Coggon, a chemist at NOAA and the study's lead author, explained that the presence of these compounds in the air is similar to those observed during laboratory cooking. Data was collected not only in Las Vegas but also in Los Angeles and Boulder, Colorado. Matthew Coggon emphasized the importance of these compounds due to their ability to form ozone and fine particles, both of which are harmful to human health.
The study shows that cooking emissions have been largely underestimated until now. Current air pollution models do not adequately account for these sources, making it difficult to accurately assess their impact. Matthew Coggon and his team continue their research to better understand the frequency and conditions under which these compounds react to form dangerous atmospheric pollutants.
These findings are important for air quality regulators and policymakers as they provide essential information to improve pollution management strategies. By adjusting models to include emissions from cooking, it will be possible to make more informed decisions to protect public health and the environment.
Matthew Coggon stressed that every advancement in understanding pollution sources is essential for developing effective policies. He also mentioned that the team is continuing to explore the scale and impact of cooking emissions in other American cities, with results expected in the coming years.
Article author: Cédric DEPOND