Most of us will spend more than two-thirds of our lives at home. But even indoors, many people will still be exposed to dangerous levels of air pollution – much of it resulting from cooking.
Food that is burned, seared or braised during cooking can produce tiny particles called particulate matter (PM2.5). Even food residue that collects in the oven or on the hob generates fine particles when burned. Research finds that you could be exposed to around three times more particulate matter while preparing a roast dinner than if you were to walk through India’s polluted capital, New Delhi.
