Data from Shaheed Beheshti University of Medical Sciences Provide New Insights into Analytical Chemistry [Investigating Carbonyls (Acrolein and Acetaldehyde) Produced From the Frying Process; a Systematic Review, Meta-analysis, and Health Risk...].

A study conducted by researchers at Shaheed Beheshti University of Medical Sciences in Tehran, Iran, has found that cooking, particularly frying, contributes significantly to indoor air pollution. The study focused on the production of carbonyls, specifically acetaldehyde (ACT) and acrolein (ACR), during the frying process. The researchers conducted a meta-analysis of 10 papers and found that the pooled concentration of ACT and ACR emitted during frying was 0.079 and 0.154 mg/m3, respectively. The study also estimated the inhalation exposure and health risks associated with these compounds, as well as their potential to form ozone. The research concluded that there is a potential cancer risk associated with ACT and ACR exposure during frying. [Extracted from the article]