Fine dust and harmful gases generated during cooking degrade indoor air quality and can cause respiratory diseases and cardiovascular conditions. Recent studies have shown that indoor air pollution levels vary depending on the cooking method. Considering indoor air quality, what is the best cooking method?

The atmospheric science research team at the University of Birmingham in the UK analyzed indoor air quality changes according to five cooking methods: boiling, frying, stir-frying, baking, and air frying.

The research team cooked 120g of chicken breast a total of 90 times according to each method. ▲24 times grilling ▲20 times stir-frying ▲16 times deep-frying ▲16 times boiling ▲14 times air frying. Afterward, they measured indoor air pollution levels using an optical aerosol spectrometer and a proton transfer reaction time-of-flight mass spectrometer. These two measurement methods detect volatile organic compounds (VOCs) and particulate matter (PM), which are representative indoor air pollutants. According to the UK Environment Agency, particulate matter affects the lungs and heart, increasing the risk of ▲heart attack ▲arrhythmia ▲cough ▲worsening of asthma. Volatile organic compounds can cause various health issues such as ▲throat irritation ▲headaches ▲liver damage ▲heart damage ▲cancer.

The analysis showed that the air fryer caused the least indoor air pollution compared to the other four cooking methods.

The maximum concentration of particulate matter by cooking method was in the order of roasting 92.9, stir-frying 26.7, deep-frying 7.7, boiling 0.7, and air frying 0.6. The concentration of volatile organic compounds was in the order of roasting 260 ppm, deep-frying 230 ppb, stir-frying 110 ppb, boiling 30 ppb, and air frying 20 ppb.

Dr. Christian Pang, who led the research, said, "Cooking with an air fryer instead of frying or sautéing food in a pan can significantly reduce exposure to indoor pollutants." An air fryer uses a high-speed fan inside the device to evenly distribute hot air, making the food crispy. Because it uses much less oil than other cooking methods, it releases less smoke into the air. Since cooking occurs inside a sealed machine, it effectively prevents hot oil and smoke from being released onto walls or into the atmosphere.