As the concept of “healthy kitchen” continues to take root deeply in the minds in public consciousness, growing emphasis has been placed on both the health impacts of airborne pollutants in kitchen environments and the control of residential kitchen air pollution. In order to better create a healthy environment in residential kitchens, this paper reviewed and summarized the emission factors of kitchen air pollution sources, health risks associated with long-term and short-term exposure to air pollutants, and control strategies for kitchen air pollution. The results indicated significant variations in pollutant emissions across different fuel types, with solid fuels (e.g., biomass, coal) generating substantially higher emissions compared to cleaner fuels such as liquefied petroleum gas (LPG) and natural gas. Cooking oil fumes (COF) remain poorly mitigated even when range hoods are activated across diverse cooking scenarios. The health hazards posed by pollutants from fuel combustion particularly solid fuel combustion and COF demand serious consideration because of their multifaceted impacts on respiratory, cardiovascular, and carcinogenic risk pathways. Fuel pretreatment, optimized cooking methods and ingredient selection can reduce air pollutants at the source. Despite limited progress in centralized flue systems optimization, intelligent control systems show promise in enhancing fume extraction efficiency. For various make-up air ventilation measures, localized airflow distribution optimization measures, and the application of air purifiers, it is crucial to focus on relevant key parameters, and further experimental and simulation analysis is still required. This study aims to provide references for research on kitchen air pollution control.

中文翻译：

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住宅厨房的空气污染：来源、健康危害和控制技术

随着“健康厨房”的概念继续在公众意识中深入根发，人们越来越重视厨房环境中空气污染物对健康的影响以及住宅厨房空气污染的控制。为了更好地营造住宅厨房的健康环境，本文综述总结了厨房空气污染源的排放因子、长期和短期暴露于空气污染物带来的健康风险以及厨房空气污染的控制策略。结果表明，不同燃料类型的污染物排放存在显著差异，与液化石油气 （LPG） 和天然气等清洁燃料相比，固体燃料（例如生物质、煤炭）产生的排放量要高得多。即使在不同的烹饪场景中启动抽油烟机，食用油烟雾 （COF） 的缓解效果仍然很差。燃料燃烧产生的污染物，尤其是固体燃料燃烧和 COF 造成的健康危害，需要认真考虑，因为它们对呼吸、心血管和致癌风险途径具有多方面影响。燃料预处理、优化的烹饪方法和食材选择可以从源头上减少空气污染物。尽管集中式烟道系统优化进展有限，但智能控制系统在提高排烟效率方面显示出前景。对于各种补风换气措施、局部气流分布优化措施以及空气净化器的应用，关注相关关键参数至关重要，仍需进一步的实验和仿真分析。本研究旨在为厨房空气污染控制研究提供参考。