A first-of-its-kind US study has found that commercial kitchen staff face high levels of air pollution while working, with nitrogen dioxide in restaurants that cook with gas exceeding World Health Organization limits. The pollution also affects diners.
The research, conducted by PSE Healthy Energy, a non-profit research institute, examined air quality in commercial kitchens. Dr Drew Michanowicz, senior author of the study, said he was motivated by understanding how gas cooking affects air quality. "I was motivated by what we have learned over the years about what just 30 minutes of gas cooking can do to air quality in homes with the realisation that millions of people cook for a living for hours on end," Michanowicz said.
The scale of potential exposure is substantial. In the UK, 3.6 million people work in catering and hospitality. In the US, an estimated 16 million people work in the restaurant industry. These workers face prolonged exposure to nitrogen dioxide pollution from gas cooking equipment during their shifts, which can span multiple hours daily.
The study indicates that nitrogen dioxide concentrations in gas-cooking restaurants can exceed WHO air quality guidelines. The pollution exposure affects not only kitchen staff but also customers dining in these establishments. The research represents the first comprehensive examination of this occupational and consumer health issue in commercial food preparation environments.