Gas Stoves Emit Nanocluster Aerosol That May Increase Risk of Asthma, Respiratory Illness

A study in PNAS Nexus found that cooking on a gas stove has the potential to release a higher concentration of nano-sized particles into the air than vehicles powered by gasoline or diesel engines. This elevated emission level may contribute to an increased susceptibility to asthma or other respiratory illnesses.

Nanocluster aerosol (NCA) particles are within 1-3 nm in size and represent an understudied yet crucial class of atmospheric aerosol particles. These particles efficiently deposit in the human respiratory system and have the potential to translocate to vital organs. Due to their high surface area-to-mass ratios, NCAs are associated with heightened bioactivity and toxicity. Consequently, researchers sought to quantify the formation and transformation of indoor atmospheric NCA during propane gas cooking in residential buildings.

They conducted high-resolution online nanoparticle measurements to investigate the dynamics of NCA during cooking activities. Propane gas cooking was chosen as the focus, and the study aimed to provide insights into the emission factors and transformations of indoor atmospheric NCA.

Researchers found a significant presence of sub-1.5-nm NCA in the indoor atmosphere during cooking periods, with aerosol number concentrations often dominated by the newly formed NCA. Emission factors for indoor atmospheric NCA during propane gas cooking were found to reach up to 1016 NCA/kg-fuel, surpassing those associated with vehicles with gasoline or diesel engines.

“Such high emissions of combustion-derived indoor NCA can result in substantial NCA respiratory exposures and dose rates for children and adults, significantly exceeding that for outdoor traffic-associated NCA,” the researchers wrote.

This research highlights that combustion-derived indoor NCAs undergo unique size-dependent physical transformations. These transformations are strongly influenced by particle coagulation and the condensation of low-volatility cooking vapors and understanding them is crucial for assessing the potential health risks associated with indoor atmospheric NCA and developing effective mitigation strategies.