How does frying food indoors compare to frying outdoors in terms of particle deposition in the lungs?

Frying food indoors significantly increases the amount of particulate matter released into the air, which can contribute to respiratory issues when inhaled. Studies have shown that cooking methods, like frying, can generate fine particulate matter (PM2.5) that can quickly affect air quality within indoor spaces.

When food is fried indoors, the smoke and vapor produced can linger and accumulate, causing a higher concentration of airborne particles. This leads to a greater deposition of these particles in the lungs compared to outdoor frying, where increased air circulation helps dissipate the pollutants more effectively. The estimation that indoor frying leads to an increase in particle deposition by a factor of ten highlights the severity of indoor air pollution and its potential health impacts, especially in poorly ventilated kitchens.

This understanding reinforces the importance of cooking in well-ventilated spaces or using alternatives that generate fewer pollutants for health and safety.