Next Article in Journal
Assessment of Heavy Metal Contamination and Associated Health Risks in Honey from Kellem Wollega Zone, Ethiopia
Previous Article in Journal
The Levels, Speciation, and Influencing Factors of Mercury in MSWI Fly Ashes of a High Geological Background Area
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Toxics
Volume 14
Issue 3
10.3390/toxics14030227
toxics-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and Quantitative Study

by
Huanxiang Zhang
1,
Bota Baheti
1,
Yuan Tian
1,
Wei Liao
1,
Yinghao Yuchi
1,
Linlin Li
1,
Jian Hou
1,
Zhenxing Mao
1,
Yuqian Li
2,* and
Chongjian Wang
1,*
1
Department of Epidemiology and Biostatistics, College of Public Health, Zhengzhou University, Zhengzhou 450001, China
2
Department of Clinical Pharmacology, School of Pharmaceutical Science, Zhengzhou University, Zhengzhou 450001, China
*
Authors to whom correspondence should be addressed.
Toxics 2026, 14(3), 227; https://doi.org/10.3390/toxics14030227
Submission received: 29 January 2026 / Revised: 27 February 2026 / Accepted: 4 March 2026 / Published: 6 March 2026
(This article belongs to the Section Human Toxicology and Epidemiology)
Browse Figures
Versions Notes

Abstract

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.
Keywords: cooking fuel; cooking duration; kitchen ventilation; particulate matter; cognitive dysfunction cooking fuel; cooking duration; kitchen ventilation; particulate matter; cognitive dysfunction
Graphical Abstract

Share and Cite

MDPI and ACS Style

Zhang, H.; Baheti, B.; Tian, Y.; Liao, W.; Yuchi, Y.; Li, L.; Hou, J.; Mao, Z.; Li, Y.; Wang, C. Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and Quantitative Study. Toxics 2026, 14, 227. https://doi.org/10.3390/toxics14030227

AMA Style

Zhang H, Baheti B, Tian Y, Liao W, Yuchi Y, Li L, Hou J, Mao Z, Li Y, Wang C. Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and Quantitative Study. Toxics. 2026; 14(3):227. https://doi.org/10.3390/toxics14030227

Chicago/Turabian Style

Zhang, Huanxiang, Bota Baheti, Yuan Tian, Wei Liao, Yinghao Yuchi, Linlin Li, Jian Hou, Zhenxing Mao, Yuqian Li, and Chongjian Wang. 2026. "Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and Quantitative Study" Toxics 14, no. 3: 227. https://doi.org/10.3390/toxics14030227

APA Style

Zhang, H., Baheti, B., Tian, Y., Liao, W., Yuchi, Y., Li, L., Hou, J., Mao, Z., Li, Y., & Wang, C. (2026). Association of Cooking Behaviors and Kitchen Particulate Matter with Cognitive Function: A Qualitative and Quantitative Study. Toxics, 14(3), 227. https://doi.org/10.3390/toxics14030227

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop