Who does not like a deep fried or broiled or grilled food with the aroma emanating during the preparation stimulating the entire gastronomic system in the body? Though it is known that foods tending to become brown or black during cooking generates artifacts with potential for carcinogenic damage, consumers do not seem to be bothered about the long term consequences to their health while enjoying the indulgence. What is shocking is the revelation that the very process of cooking can cause damage to the environment posing some health risks even to people exposed to the suspended particles present in the smoke. This is similar to the cigarette"smoking" where those nearby inhaling the fumes can have deleterious health effect.
"As you stroll down restaurant row and catch the wonderful aroma of food -- steaks, burgers and grilled veggies -- keep this in mind: you may be in an air pollution zone. Scientists in Minnesota are reporting commercial cooking is a surprisingly large source of a range of air pollutants that could pose risks to human health and the environment. The study was the topic of debate at the National Meeting of the American Chemical Society in San Francisco. At the meeting, researcher Deborah Gross said commercial food cooking is a known source of air pollutants, as it releases gases and tiny solid particles into the air; cooking at home releases the same pollutants, but in much smaller quantities. "While that mouth-watering smell may whet our appetites, it comes from the emission of smoke from the cooking process into the air that we breathe," Gross said in a press release. Research conducted in the U.S. during the past decade has shown that cooking is by far the largest source of airborne particles generated in the home. Exposure to high concentrations of cooking-generated air particles is common and any negative health effects could be widespread".
In some countries regulatory agencies are already swinging into action to pre-empt any major injury to the community by making installation of catalytic converters mandatory in commercial cooking facilities. Fatty foods cooked at high temperatures, especially in open flames, can generate unacceptable levels of aerosol particles. It is estimated that during cooking of 1000 kg of hamburgers, 25 kg of emission is caused while similar chicken products can generate 45 kg of smoke. It was not long ago that the Americans sponsored a program for the third world countries to either phase out the wood or charcoal fired open hearths or chulas or modify them to reduce smoke substantially through liberal financial support, claiming that almost 18% of global CO2 generation is caused by these traditional stoves. This is while ignoring the enormous quantity of emission caused by billions of Hamburgers, grilled meat preparations produced commercially and millions of charbroiler grates working at the homes of its citizens!
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