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.
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The effects of cooking duration and the combined effects of cooking fuel, cooking duration, and ventilation remain unclear, particularly in relation to evidence from measured kitchen particulate matter (PM) exposure. Data were sourced from the Henan Rural Cohort Study and Panel study. Cognitive function was assessed using the Mini-Mental State Examination (MMSE). Cooking fuel, cooking duration, and kitchen ventilation were obtained, and kitchen PM was monitored using U-MINI208. In qualitative analysis, 9403 participants were enrolled. Individuals with long cooking durations scored 0.36 points lower than those with short ones. Those using solid fuels, particularly with long cooking durations and poor ventilation, had the lowest cognitive scores (β = -2.12) and the highest cognitive dysfunction (CD) risk (OR = 1.88). In quantitative analysis, 135 households and 52 individuals were enrolled. Households utilizing solid fuels, longer cooking durations, or natural ventilation showed significantly increased PM concentrations, and elevated kitchen particulate levels are associated with a decline in MMSE scores. Solid fuel, long cooking duration, and poor ventilation are associated with lower cognitive function, highlighting the importance of transitioning to cleaner energy sources, reducing cooking duration, and improving kitchen environments to protect cognition.
