Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and
Huanxiang Zhang1, Bota Baheti1, Yuan Tian1
1Department of Epidemiology and Biostatistics, College of Public Health, Zhengzhou University, Zhengzhou 450001, China.
Toxics
|March 27, 2026
Summary
Long cooking times and solid fuel use, especially with poor ventilation, significantly reduce cognitive function. Improving kitchen environments and switching to cleaner energy sources are crucial for brain health.
Area of Science:
- Environmental Health
- Neuroscience
- Public Health
Background:
- The impact of cooking conditions on cognitive function is not well understood, especially concerning kitchen particulate matter (PM) exposure.
- Existing research lacks comprehensive data on the combined effects of cooking fuel, duration, and ventilation on cognitive health.
Purpose of the Study:
- To investigate the association between kitchen environment factors (cooking fuel, duration, ventilation) and cognitive function.
- To assess the role of kitchen particulate matter (PM) exposure in cognitive decline.
Main Methods:
- Utilized data from the Henan Rural Cohort Study and Panel study, assessing cognitive function via the Mini-Mental State Examination (MMSE).
- Collected data on cooking fuel, duration, and ventilation, and measured kitchen PM levels using U-MINI208.
- Employed qualitative analysis on 9403 participants and quantitative analysis on 135 households and 52 individuals.
Main Results:
- Longer cooking durations were associated with lower MMSE scores (-0.36 points).
- Solid fuel use, particularly with long cooking times and poor ventilation, correlated with the lowest cognitive scores (β = -2.12) and increased cognitive dysfunction risk (OR = 1.88).
- Increased kitchen PM concentrations were observed with solid fuels, longer cooking durations, and natural ventilation, linked to declining MMSE scores.
Conclusions:
- Solid fuel use, prolonged cooking, and inadequate ventilation negatively impact cognitive function.
- Elevated kitchen particulate matter is a significant risk factor for cognitive decline.
- Recommendations include transitioning to cleaner cooking fuels, reducing cooking duration, and enhancing kitchen ventilation to preserve cognitive health.
