# Investigation of Cooking Aerosol Emissions and Health Effects due to Exposure in an Occupational Cohort

> **NIH NIH F31** · NEW YORK UNIVERSITY SCHOOL OF MEDICINE · 2024 · $48,974

## Abstract

PROJECT SUMMARY
 Environmental studies show that workers that are disproportionately exposed to air pollution have an
increased risk to adverse health or cardiopulmonary outcomes. Air pollution can include volatile organic
compounds (VOCs), particulate matter (PM), black carbon (BC), and polyaromatic hydrocarbons (PAHs), and
each compound has unique toxicological effects. Emissions from cooking processes, such as combustion or
high temperature frying, are highly complex and variable due to factors such as oil type, temperature, cooking
technique, food type, and fuel type. Toxicological data on cooking emissions in industrial kitchens remain limited
as household kitchen and laboratory experiments do not accurately reflect the working conditions of culinary
workers who often face longer aerosol exposure periods in restaurant kitchens, where standard workweeks can
range from 50 to 70 hours. Furthermore, epidemiological data on the health of cooking professionals have yet to
be published in a U.S. context.
 To address these gaps, I propose a systematic characterization of cooking emissions in U.S. commercial,
western-style kitchens and an investigation into the health of career culinary workers. I hypothesize these
occupational environments subject cooks to high amounts of toxic aerosols, resulting in a disproportionate risk
for adverse cardiopulmonary health outcomes. This study will provide critical data on an industry that employs
approximately 10% of the U.S. workforce, as occupational exposure to cooking emissions has not been
systematically characterized, and the inhalable industrial kitchen environment may pose health risks to the 2.6
million culinary workers in the U.S.
 Preliminary data gathered from seven restaurant kitchens by our lab have quantified levels of PM2.5 and
BC that are cause for further investigation into health risks from aerosol exposure. This exposure assessment
will progress through two specific aims: Aim 1: Quantitatively assess the levels, trends, and composition of
cooking emissions in western-style restaurants using a stratified sampling process and conduct a risk
assessment with the collected data; Aim 2: Preliminarily investigate the health status and future health risks of
culinary workers through cardiopulmonary and urinary biomarkers to assess occupational exposure to cooking
emissions.
 The findings of this investigation will provide valuable toxicological data on the occupational health risks
faced by culinary workers in the food service industry and potentially contribute to the understanding of health
disparities among underserved communities. This study serves as a necessary first step in advocating for better
working conditions and improved health outcomes for millions of workers in the food service industry.

## Key facts

- **NIH application ID:** 10826892
- **Project number:** 1F31ES036104-01
- **Recipient organization:** NEW YORK UNIVERSITY SCHOOL OF MEDICINE
- **Principal Investigator:** Antonio Saporito
- **Activity code:** F31 (R01, R21, SBIR, etc.)
- **Funding institute:** NIH
- **Fiscal year:** 2024
- **Award amount:** $48,974
- **Award type:** 1
- **Project period:** 2024-07-01 → 2027-06-30

## Primary source

NIH RePORTER: https://reporter.nih.gov/project-details/10826892

## Citation

> US National Institutes of Health, RePORTER application 10826892, Investigation of Cooking Aerosol Emissions and Health Effects due to Exposure in an Occupational Cohort (1F31ES036104-01). Retrieved via AI Analytics 2026-05-24 from https://api.ai-analytics.org/grant/nih/10826892. Licensed CC0.

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