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This study explored whether household and outdoor air pollution is associated with a greater risk for metabolic syndrome (MetS) among women. In all 11,860 women who cooked with clean energy were included in the analysis. Cooking frequency, range hood use during cooking, passive smoking exposure, and solid fuel use for heating were used to represent household air pollution. The 2-year average concentration of PM2.5, and face mask usage were used to reflect outdoor air pollution exposure. An index of air pollution exposure was also constructed. Multivariable logistic regression models were used to estimate the association between air pollution and risk for MetS, and a positive correlation was found. Our results indicated that household cooking used clean energy and exposure to a high level of outdoor PM2.5 without face mask usage may contribute to an increased risk for MetS among women. [ABSTRACT FROM AUTHOR]

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness. [ABSTRACT FROM AUTHOR]

OBJECTIVE To investigate three features of dietary cooking oil intake, namely, the consumption, cooking style, and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population. METHODS The elderly (≥ 65 years) participants for this study were recruited from two community health centers in the urban area of Shanghai. A questionnaire was administered to collect information on dietary oil consumption (low, medium and high) and cooking styles (fry or stir-fry vs. others) and the composition of fatty acids (poly-unsaturated vs. mono-unsaturated). The cardiometabolic measurements included anthropometry, blood pressure, fasting plasma glucose and serum lipids. RESULTS The 1186 study participants had a mean age of 70.9 ± 5.4 years. The mean dietary oil consumption was 35.0 g/d, being low (< 25 g/d), medium (25-49 g/d) and high (≥ 50 g/d) in 485,467 and 234 participants, respectively. The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4% and 27.4%, respectively. Both before and after adjustment for sex, age, current smoking and alcohol intake, dietary oil consumption was significantly (P ≤ 0.02) and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration. With similar adjustments as above and additional adjustment for dietary oil consumption, the fry or stir-fry cooking style was significantly (P ≤ 0.048) and positively associated with body mass index, but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol, and the dietary intake of oils rich in mono-unsaturated fat acids was significantly (P ≤ 0.02) and positively associated with diastolic blood pressure, serum triglycerides, total cholesterol and low-density lipoprotein cholesterol, and the prevalence of hypertriglyceridemia and hypercholesterolemia. CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population. [ABSTRACT FROM AUTHOR]

Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover full-volatility organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportions, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic compounds (VOCs), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOCs) from cooking in China are 561 (317–891, 95 % confidence interval) kt yr -1 , 241 (135–374) kt yr -1 , 176 (95.8–290) kt yr -1 , and 13.1 (7.36–21.0) kt yr -1 , respectively. The IVOC and SVOC emissions from cooking account for 9 %–21 % and 31 %–62 % of the total emissions from all sources in the five most densely populated cities in China. Among all cooking types, commercial cooking dominates the emissions, contributing 54.5 %, 66.2 %, 68.5 %, and 46.7 % to the VOC, IVOC, SVOC, and xLVOC emissions, respectively. Sichuan–Hunan cuisine contributes the most to total cooking emissions among all commercial cuisines. Residential cooking emissions are also important, accounting for 22.2 %–47.1 % of the cooking organic emissions across the four volatility ranges, whereas canteens make minor contributions to each volatility range (<10%). In terms of spatial distribution, emission hotspots mainly occur in densely populated areas and regions with oily and spicy dietary preferences. From 2015 to 2021, national organic emissions from cooking increased by 25.2 % because of the rapid growth of the catering industry, despite being partly offset by the increased installation of purification facilities. Future control measures need to further promote the purification facilities in commercial restaurants and improve their removal efficiency as well as reduce emissions from residential cooking. Our dataset and generalizable methodology serve as valuable resources for evaluating the air quality, climate, and health impacts of cooking sources, and help to formulate effective emission control policies. Our national, multi-year, high-spatial-resolution dataset can be accessed from 10.6084/m9.figshare.23537673 (Li et al., 2023). [ABSTRACT FROM AUTHOR]

Objective: The aim of the study is to assess the association between solid fuel use for cooking or heating and the risk of hypertension among individuals older than 45 years. Methods: Baseline questionnaires were used to collect self-reported primary cooking and heating fuel usage. Outcomes were defined as the time of first diagnosis of hypertension. Data were analyzed using Cox proportional hazards models. Results: Solid fuel use for cooking was associated with a higher risk of hypertension. The association between solid fuel for cooking and hypertension remained significant among residents in north China, individuals aged 45 to 65 years, urban residents, and nonsmokers. Solid fuel for heating was associated with a higher risk of hypertension only in South China. Conclusions: Solid fuel use may result in an increased risk of hypertension. Our findings further emphasize the health hazards of solid fuel for cooking and heating. [ABSTRACT FROM AUTHOR]

Quantifying the full-volatility organic emissions from cooking sources is important for understanding the causes of organic aerosol pollution. However, existing national cooking emission inventories in China fail to cover the full volatility organics and have large biases in estimating emissions and their spatial distribution. Here, we develop the first emission inventory of full-volatility organics from cooking in China, which covers emissions from individual commercial restaurants as well as residential kitchens and canteens. In our emission estimates, we use cuisine-specific full-volatility emission factors and provincial policy-driven purification facility installation proportion, which allows us to consider the significant impact of diverse dietary preferences and policy changes on China's cooking emissions. The 2021 emissions of volatile organic compounds (VOC), intermediate-volatility organic compounds (IVOCs), semi-volatile organic compounds (SVOCs), and organic compounds with even lower volatility (xLVOC) from cooking in China are 561 (317-891, 95% confidence interval) kt/y, 241 (135-374) kt/yr, 176 (95.8-290) kt/yr, and 13.1 kt/yr, respectively. The IVOC and SVOC emissions from cooking account for 9-21% and 31-62% of the total emissions from all sources in the five most densely populated cities in China. Among all cooking types, commercial cooking dominates the emissions, contributing 54.5%, 66.2%, 68.5% and 46.7% to the VOC, IVOC, SVOC and xLVOC emissions, respectively. The Sichuan-Hunan cuisine contributes the most to total cooking emissions among all commercial cuisines. Residential cooking emissions are also vital, accounting for 22.2%-47.1% of cooking organic emissions across the four volatility ranges, whereas canteens make minor contributions to each volatility range (<10%). In terms of spatial distribution, emission hotspots mainly occur in densely populated areas and regions with oily and spicy dietary preferences. From 2015 to 2021, national organic emissions from cooking increased by 25.2% because of the rapid growth of the catering industry, despite being partly offset by the increased installation of purification facilities. Future control measures need to further promote the purification facilities in commercial restaurants and improve their removal efficiency, as well as reduce emissions from residential cooking. Our dataset and generalizable methodology serve as valuable resources for evaluating the air quality, climate and health impacts of cooking sources, and help to formulate effective emission control policies. Our national, multi-year, high spatial 35 resolution dataset can be accessed from https://doi.org/10.6084/m9.figshare.23537673 (Li et al., 2023). [ABSTRACT FROM AUTHOR]

Backgrounds: Household solid fuel have been associated with changes of handgrip strength, and exposure to ambient air pollution might be one risk factor of sarcopenia. However, the prospective association between household solid fuel use and sarcopenia remains limited. Methods: A total of 11,924 participants (5,723 men (48%) and 6,201 women (52%) with the average age was 59.17 ± 9.57 years) from the China Health and Retirement Longitudinal Study 2011 were included in cross-sectional analyses. 7,507 participants at baseline were included in longitudinal analyses and were followed up in 2015. Sarcopenia status was defined according to the Asian Working Group for Sarcopenia 2019 (AWGS 2019) criteria. Results: In cross-sectional analyses, the participants who used solid fuel for cooking and heating had higher prevalence of sarcopenia than those who used clean fuel. During the follow-up, 302 (4.02%) participants experienced sarcopenia. In the longitudinal analysis, after multivariable adjustment of age, sex and other risk factors, individuals who used solid fuel for cooking had an elevated risk of new-onset sarcopenia, with corresponding odds ratio of 1.32 (95% confidence interval, 1.03–1.71). Consistently, individuals reported solid fuels use for heating were associated with 20% (odds ratio=1.20, 95% confidence interval: 1.01–1.56) increased risk of sarcopenia. In addition, a self-reported switch from clean to solid fuel for cooking appeared to have an increased sarcopenia risk (odds ratio=1.20, 95% confidence interval: 1.02–1.43). Conclusion: Using household solid fuel for cooking and heating was associated with increased risk of sarcopenia prevalence and incidence. [ABSTRACT FROM AUTHOR]

BACKGROUND: Household air pollution (HAP) from inefficient combustion of solid fuels is a major health concern worldwide. However, prospective evidence on the health impacts of solid cooking fuels and risks of chronic digestive diseases remains scarce. OBJECTIVES: We explored the effects of self-reported primary cooking fuels on the incidence of chronic digestive diseases. METHODS: The China Kadoorie Biobank recruited 512,726 participants 30–79 years of age from 10 regions across China. Information on primary cooking fuels at the current and previous two residences was collected via self-reporting at baseline. Incidence of chronic digestive diseases was identified through electronic linkage and active follow-up. Cox proportional hazards regression models were used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for the associations of self-reported long-term cooking fuel patterns and weighted duration of self-reported solid cooking fuel use with chronic digestive diseases incidence. Linear trend was tested by assigning the medians of weighted duration in each group and then taking those as continuous variables in the models. Subgroup analyses were undertaken across the baseline characteristics of participants. RESULTS: During 9.1±1.6 y of follow-up, 16,810 new cases of chronic digestive diseases were documented, among which 6,460 were diagnosed as cancers. Compared with long-term cleaner fuel use, self-reported long-term use of solid cooking fuels (i.e., coal, wood) was associated with elevated risks of chronic digestive diseases (HR=1.08; 95% CI: 1.02, 1.13), including nonalcoholic fatty liver disease (NAFLD) (HR=1.43; 95% CI: 1.10, 1.87), hepatic fibrosis/cirrhosis (HR=1.35; 95% CI: 1.05, 1.73), cholecystitis (HR=1.19; 95% CI: 1.07, 1.32), and peptic ulcers (HR=1.15; 95% CI: 1.00, 1.33). The longer the weighted duration of self-reported solid cooking fuel use, the higher the risks of chronic digestive diseases, hepatic fibrosis/cirrhosis, peptic ulcers, and esophageal cancer (푝Trend <0.05). The aforementioned associations were modified by sex and body mass index (BMI). Positive associations of always solid cooking fuel use with chronic digestive disease, hepatic fibrosis/cirrhosis, NAFLD, and cholecystitis were observed among women but not men. The longer the weighted duration of self-reported solid cooking fuel use, the higher the risk of NAFLDamong those with a BMI≥28 kg/m². DISCUSSION: Long-term self-reported solid cooking fuels use was associated with higher risks of chronic digestive diseases. The positive association of HAP from solid cooking fuels with chronic digestive diseases indicates for an imminent promotion of cleaner fuels as public health interventions. [ABSTRACT FROM AUTHOR]

Inadequate hand-washing among chefs is a major contributor to outbreaks of foodborne illnesses originating in restaurants. Previous studies have found that mental health influences hygiene behaviors among food handlers, who have a high rate of job burnout. However, it is still unclear whether job burnout leads to restaurant kitchen chefs' poor hand washing behaviors (HWBs). In this study, we interviewed 453 restaurant kitchen chefs in Jiangsu Province, China regarding job burnout and HWBs during the summer (July-August) of 2020. The aims were to investigate job burnout (an individual internal motivation factor), identify determinants of job burnout, and examine the association between job burnout and HWBs. Variance analysis, post hoc multiple comparisons, linear regression models, and structural equation modeling were used to analyze the response data. This study revealed that chef age and the scale of the restaurant were significantly and negatively associated with reduced professional efficacy. Combined cuisine and pastry chefs had a more positive perception of their own professional efficacy than the other kitchen chefs, whereas the incidence of exhaustion was significantly higher in pastry chefs than in cuisine chefs and kitchen hands. Reduced professional efficacy was significantly and negatively associated with HWBs for all chefs. To improve the level of hand hygiene among chefs, measures should be taken to enhance chefs' professional efficacy. Furthermore, close attention should be paid to chefs in small-scale restaurants, younger chefs, cuisine chefs, pastry chefs, and kitchen hands. [ABSTRACT FROM AUTHOR]

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained. [ABSTRACT FROM AUTHOR]

This study explored whether using a coal or biomass stove for cooking was associated with a greater risk of red blood cell (RBC) folate insufficiency among pregnant women compared to using clean energy. A researcher-designed questionnaire was used to collect information on exposure-related factors and confounding factors. RBC folate concentrations were examined by microbiological assay. Binary logistic regression analysis was used to identify factors related to RBC folate insufficiency. The use of coal or firewood for cooking was associated with an increased risk of RBC folate insufficiency (<906 nmol/L) compared to gas. In subgroup analyses, associations between the use of polluting cooking fuels and folate insufficiency were positive for both urban and rural residents and statistically significant for rural women. Efforts to promote the use of clean energy and proper ventilation, especially in rural areas, are recommended to improve the health of pregnant women and their offspring. [ABSTRACT FROM AUTHOR]

Organic acids are abundant aerosol components that impact the hygroscopicity and multiphase processes of particulate matter, yet their changing compositions and sources are poorly understood. In this study, filter‐based PM2.5 samples were collected concurrently at three sites (urban, rural, and coastal) during the summer and winter of 2018 in the megacity Guangzhou, south China, to determine organic acids including C9–C32 fatty acids, C4–C10 dicarboxylic acids, and aromatic acids. On average, the total concentrations of the speciated organic acids were higher in winter than in summer, and were the highest at the urban site. Compared to observations at the same sites in winter 2009, average concentrations of organic acids in winter 2018 increased by 35.0%, 66.0%, and −3.2% at the urban, rural and coastal sites, while their fractions in organic matter (OM) increased by approximately 261.5%, 266.7%, and 61.1%, and their fractions in PM2.5 increased by approximately 318.2%, 308.7%, and 221.1%, respectively. Source apportionment of organic acids revealed that cooking emission and vehicle exhaust were the major sources at the urban site, plant wax and vehicle exhaust were the two largest sources at the rural site with substantial contributions from biomass burning in winter, while vehicle exhaust and ship emission were the two major sources at the coastal site. Less contributions from secondary production were retrieved in winter 2018 than in winter 2009, and the enrichment of organic acids in PM2.5 or OM was attributed to their elevated primary emissions from vehicles and ships, cooking, and plant wax. Plain Language Summary: Organic acids are an abundant class of organic components in fine particles (PM2.5). Although proposed to be important components of PM2.5, the changing composition and sources of organic acids are poorly understood. Here, we investigated PM2.5‐bound organic acids at three sites (urban, rural, and coastal) in a megacity in south China during summer and winter 2018 and found that the speciated organic acids were higher in winter than in summer, and were the highest at the urban site. Moreover, we found that primary emissions were major sources of organic acids, including cooking emission and vehicle exhaust at the urban site, plant wax, vehicle exhaust and biomass burning at the rural site, vehicle exhaust and ship emission at the coastal site. Compared to our observations at the same sites in winter 2009, we found that the fractions of organic acids in PM2.5 increased times. The enrichment of organic acids in PM2.5 was attributed to their elevated primary emissions from vehicles and ships, cooking, and plant wax after nearly a decade. Our results highlight that organic acids have become more abundant components in PM2.5 after nearly a decade, controlling primary sources of organic acids is effective to reduce PM2.5 pollution. Key Points: PM2.5‐bound organic acid concentrations increased or remained unchanged at typical sites in the Pearl River Delta in 2018 than in 2009The fractions of organic acids in PM2.5 and organic matter in winter increased times in 2018 than in 2009Organic acids had more contributions by primary emissions and less by secondary production after nearly a decade [ABSTRACT FROM AUTHOR]

Su cuisine (Jiangsu cuisine) belongs to the Eight Great Cuisines in China. The origin of Su cuisine can be traced back to the Spring and Autumn period (771–476 B.C). The flourish of Su cuisine was the outcome of the economic boom in Tang (618–907) and Song (960–1279) Dynasties. The choice of ingredients is diverse since the region are rich in natural resources. After strict selection of ingredients and exquisite preparation of food, most dishes of Su cuisine have a fine presentation and a natural taste. Famous for the highly skilled processing technique, subtle flavor, and delicate appearance, Su cuisine is widely served on various occasions, including the state banquets of China. Currently, Cantonese and Sichuan cuisine are well accepted globally, while the international popularity and influence of Su cuisine remain low. Therefore, this article aims to introduce the culinary culture, characteristics, and traditional dishes of Su cuisine in detail. Moreover, a palatable taste is not equivalent to desirable health outcomes. The wide variety of vegetables, herbs, and high-quality animal proteins used in Su cuisine is allied with the recommended healthy eating behavior. On the other hand, some traditional Su cuisine dishes are rich in refined carbohydrates. Thus, we performed a literature review of the current scientific evidence regarding the health effect and nutritional value of Su cuisine. The related literature was searched in Chinese and English using the CNKI, WanFang Data, PubMed, Google Scholar, Web of Science, and Embase database. [ABSTRACT FROM AUTHOR]

Food taste should be considered in-place. This paper employs a regional analytical framework that is suggested by new regional geography to analyze relations between taste and place, and broadly, people and cuisine. We problematize fixed links between place and taste by asking how tastes are developed as rooted qualities of a place and its cuisine. Focusing on spicy taste as a cultural construct in China's context, climate and landscape characteristics, geographical proximity, and inhabitants' collective engagement are examined and identified as three factors that co-influence the construct of spicy taste, which we see as a vital shaper of the cuisine of Nanxiong in the mountainous north of China's southern Guangdong Province. We build a spatial regional hierarchy centered on spicy taste and find a correct and meaningful scale – the region of Guangdong Province. In highlighting the importance of considering the flavor principle in place, we call for more efforts to adopt a regional perspective in exploring multi-scalar and place-bounded food and taste issues. [ABSTRACT FROM AUTHOR]

To explore the impacts of household solid fuel use for cooking and heating on diabetes and fasting blood glucose (FBG) levels, we used data from the China Health and Retirement Longitudinal Study, a national survey including middle-aged and older adults. Multivariable logistic and linear regression models were used to explore the relationship between household solid fuel use (coal, crop residue, and wood) for cooking and heating with diabetes and FBG levels. Subgroup analyses were also performed based on age, sex, region of residence, smoking status, and body mass index to examine potential interactions between the variables and household solid fuel use. Among the 6195 participants, 75.4% and 61.4%, respectively, used solid fuels for heating and cooking. Relative to clean fuel users, solid fuel users had higher odds of diabetes (heating: OR, 1.21; 95% CI, 1.01–1.44; cooking: OR, 1.31; 95% CI, 1.12–1.53) and higher FBG levels (heating: β = 3.23; 95% CI, 1.10–5.36; cooking: β = 2.86; 95% CI, 0.95–4.77). Simultaneous use of solid fuels for cooking/heating was also positively associated with diabetes (OR, 1.31; 95% CI, 1.07–1.61) and FBG (β = 4.30; 95% CI, 1.82–6.78). No significant interactions were detected between subgroup variables and the impacts of solid fuel use on diabetes and FBG. Household solid fuel use is positively associated with diabetes and FBG levels. These findings imply that inhibiting household solid fuel use may contribute to decreasing diabetes development in China. [ABSTRACT FROM AUTHOR]

In China's typical high-density cities, in order to meet the residential needs, a Chinese characteristic and typical high-rise residence with multiple flats sharing one staircase has been created. Due to the Chinese cooking methods, such as frying and stir-frying, the middle flats' kitchens of these high-rise residences are easily exposed to cooking pollutants, which endanger people's health. As the outdoor transition space directly adjacent to the kitchens of the middle flats, the inner-courtyards in high-rise residences make the cooking pollutants easier to be diffused. Therefore, the inner-courtyard form has a significant impact on the ventilation and diffusion of cooking pollutants. In this study, with the method of measurement and CFD simulation, the relationship between cooking pollutants diffusion in the kitchens of the middle flats and the flow field in inner-courtyards was analyzed, and the impact of different inner-courtyard forms on cooking pollutants diffusion distribution in high-rise residential under natural ventilation was discussed. The results show that different inner-courtyard forms have different effects on the diffusion of cooking pollutants: the enclosed courtyards will greatly increase the cross-contamination between the kitchen and the adjacent space; increasing the openness of the courtyard will not enhance the diffusion level of pollutants, but has a negative effect; compared with centralized courtyards, symmetrical courtyards have a better echo with the kitchen in the layout, which is more conducive to the diffusion of cooking pollutants. [ABSTRACT FROM AUTHOR]

Purpose: The contribution of household cooking salt to population iodine status is decreasing in China, the applicability of the coverage rate of iodized salt (IS), proportion of adequately iodized salt (AIS), and salt iodine concentration (SIC) of household cooking salt used for iodine status assessment of residents requires further investigation. Methods: Through the IDD control project, 16,445 children and 4848 pregnant women were recruited from Tianjin, China and the relationship between the coverage rate of IS, proportion of AIS, SIC, and population iodine status was analyzed. Additionally, through the thyroid health survey project, 856 children with IS or noniodized salt were recruited. The effects of different household cooking salts on individual iodine status and thyroid health were analyzed. Results: After adjusting for confounding factors, no relationship was found between the coverage rate of IS, proportion of AIS, SIC of household cooking salt, and iodine status of children and pregnant women (all P > 0.05). No differences in levels of thyroid function and structural indicators were found in children with different household cooking salts (all P > 0.05). Additionally, no relationship was found between noniodized salt exposure and goiter, overt hyperthyroidism, overt hypothyroidism, thyroid nodules, antibody single positivity, or subclinical hypothyroidism (all P > 0.05). Conclusion: Iodine in household cooking salt no longer plays a crucial role in iodine status in Tianjin, China. Other indicators must be identified as beneficial supplements for precise iodine status evaluation not only in Tianjin but also in other large cities in China. [ABSTRACT FROM AUTHOR]

In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice, the effects of three irrigation management including conventional irrigation (CK), constant irrigation (CI) and alternate wetting and drying (AWD) on textural properties has been researched under field conditions of two years. The results indicated that the firmness, cohesiveness and chewiness were decreased under AWD treatment, and the stickiness was increased compared with CK, while the textural properties under CI treatment showed the opposite trend with AWD treatment. Additionally, AWD treatment significantly improved the springiness of TY871 compared with CK and CI treatment, but had no significant effect in RYHZ, suggesting improvement of the cooking and eating quality of TY871 under AWD treatment. Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness, and the cohesiveness was positively correlated with the firmness. AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties, which will provide useful information for the improvement of cooking and eating quality of rice. [ABSTRACT FROM AUTHOR]

Solid fuel combustion emitted abundant pollutants, especially polycyclic aromatic hydrocarbons (PAHs) which had significant minus impact on human health in rural China. PAHs in PM 2.5 emitted from different fuels combustion and hydroxylated metabolites of PAHs (OH-PAHs) in urine samples of different fuel users were detected in this study. The indoor PAHs were higher than that in outdoors for solid fuel use households, and the concentration of PAHs in the indoor of liquefied petroleum gas (LPG) use household was not much lower than solid fuel use households. Biogas-use household produced the lowest PAHs, which significantly reduced 64-82% compared with those emitted by solid fuel combustion. The different combustion conditions influenced the gaseous PAHs in indoors between two sampling sites. The gas/particle partition indicated that PAHs tended to occur in the particle phase with increased molecular weight, and the absorption was the main mechanism. The relative higher contribution of high molecular weight PAHs (HMW-PAHs) in solid fuel use households than in clean fuel use households, induced more health risks of PAHs. The concentration of Σ 10 OH-PAHs in the urine samples for elders of different fuel-use households displayed the trend of coal (83.27 ng/mL) > wood (79.32 ng/mL) > LPG (51.61 ng/mL) > biogas (28.96 ng/mL), and OH-NaPs was the predominant metabolites, which accounted for more than 90% of the total concentration. The carcinogenic risk of PAHs based on internal exposure was greater than or close to 10 -4 , with serious carcinogenic risks. This was different with the incremental lifetime cancer risk based on the atmospheric concentrations. The exposure of PAHs from solid fuel combustion for human being especially for the elders in this region should be concerned, and more data should be done for the internal exposure of PAHs., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: Exposure to indoor air pollution from solid cooking fuel use may increase mental disorders risk through pathways such as oroxidative stress, neuroinflammation, or cerebrovascular damage. However, few studies have explored the underlying mechanism between solid cooking fuel use and psychological distress. The present study aims to investigate the mediating role of sleep quality on the relationship between solid cooking fuel use and psychological distress among older adults in rural Shandong, China., Methods: This study used the cross-sectional data from the second follow-up survey of the Shandong Rural Elderly Health Cohort (SREHC). A total of 3,240 rural older adults were included in the analysis. Logistic regression and the Karlson, Holm, and Breen (KHB) mediation analyses were performed to investigate the relationship between solid cooking fuel use and psychological distress, as well as the mediating role of sleep quality in this association., Results: This study found that solid cooking fuel use was significantly and positively associated with psychological distress among older adults in rural Shandong, China (OR = 1.38, 95% CI: 1.12,1.70). Mediation analysis revealed that sleep quality mediated the association between solid cooking fuel use and psychological distress among older adults (β = 0.06, P = 0.011). The mediation effect accounted for 16.18% of the total effect., Conclusions: Our study showed that solid cooking fuel use was associated with psychological distress among rural older adults, and sleep quality mediated this association. Interventions should focus on addressing cooking fuel types and poor sleep quality to reduce psychological distress. In the future, more aggressive environmental protection policies would be needed to lessen the adverse effects of indoor air pollution on the health of older adults in rural China., (© 2024. The Author(s).)

Background: In developing countries, including China, solid-fuel-based heating and cooking is common. For older people, the multimorbidity prevalence is exceptionally high. Nevertheless, studies on the associations of indoor solid fuels use, especially switching fuels types, on multimorbidity in middle-aged and older people is scarce., Methods: Data from five waves of the China Health and Retirement Longitudinal Study were used in this study. Indoor fuels were classified as solid or clean fuels. Physical-psychological-cognitive multimorbidity (PPC-multimorbidity) was defined as the simultaneous presence of three disease types (physical illness, psychological disorders, cognitive impairment). Using Cox proportional risk models, hazard ratios (HRs) and 95 % confidence intervals (95 % CI) were calculated to investigate the associations of heating- and cooking-related baseline indoor fuels and switching indoor fuels with PPC-multimorbidity incidence., Results: In the heating (n=3121, mean age=56.55 years, male proportion=54.25 %) and cooking (n=3574, mean age=56.67 years, male proportion=52.94 %) analyses, 75.07 % and 45.64 % of the participants used solid fuels at baseline, and 564 (18.07 %) and 613 (17.15 %) PPC-multimorbidity cases were diagnosed during follow-up, respectively. Participants with baseline heating- and cooking-based solid fuels use had greater PPC-multimorbidity incidences [HRs (95 % CIs): 1.23 (0.98, 1.55) and 1.44 (1.21, 1.73)], respectively. Additionally, combined baseline heating- and cooking-based solid fuels use was associated with even greater PPC-multimorbidity incidence [HR (95 % CI): 1.55 (1.18, 2.04)]. Persistent solid fuels use obviously increased the PPC-multimorbidity incidence [HRs (95 % CIs): 2.43 (1.67, 3.55) for heating and 2.63 (2.03, 3.40) for cooking]. Moreover, switching from solid to clean fuels was associated with a significantly decreased PPC-multimorbidity incidence [HRs (95 % CIs): 0.27 (0.20, 0.35) for heating and 0.36 (0.28, 0.46) for cooking]., Conclusions: Long-term solid-fuels use is associated with an increased PPC-multimorbidity incidence, and switching to cleaner fuels is associated with a decreased PPC-multimorbidity incidence in adults aged ≥45 years., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Existing studies that assess the impact of cooking with dirty solid fuels on human beings tend to underestimate the adverse impact on welfare. This paper aims to address this research gap by examining the happiness benefits of transitioning from solid fuel to cleaner alternatives. Using an extensive panel dataset from China, which includes 150,248 observations collected from 43,251 survey respondents interviewed between 2010 and 2018, this study employs various complementary methodologies, such as the fixed-effect model, propensity score matching, and time-varying difference-in-differences, to overcome challenges related to treatment selection bias and unobserved time-invariant heterogeneity. Further, life satisfaction approach is used to evaluate the economic benefits of cooking energy transition. Our findings indicate that switching from firewood to LPG/natural gas/gas can significantly enhance individual subjective well-being (SWB). Although the improvement brought about by electricity is slightly lower than that of LPG/natural gas/gas, it remains substantial. Notably, the positive effect is more pronounced among specific demographic groups, including females, rural residents, and low-income families. Moreover, these well-being improvements can manifest quickly and persist many years before any noticeable enhancements in physical health. This effect further amplifies over time. However, biogas shows no significant effect on SWB. These findings underscore the importance of clean fuels that contribute to increased happiness, as they are more likely to be consistently adopted. Finally, we estimate that the economic benefits of the well-being improvements resulting from the use of LPG/natural gas/gas and electricity range between $5.15 and $5.44 per day., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

Background: Since 1990 s, China has witnessed a widespread transition to clean cooking fuels, presenting an opportunity to investigate whether household fuel transition could mitigate obesity risk and reconcile inconsistencies in the literature regarding the association between cooking fuels and obesity., Methods: The China Health and Nutrition Survey (CHNS) is a prospective cohort study covering 12 provinces of China (1989-2015). Participants were classified into persistent cleaner fuel users, fuel transitioners, and persistent polluting fuel users according to self-reported primary cooking fuels. Obesity and central obesity were defined as BMI ≥ 28.0 kg/m 2 and waist circumference ≥ 90 cm in men and ≥ 85 cm in women according to Chinese criteria., Findings: Among 13,032 participants, 3657 (28.06 %) were persistent cleaner fuel users; 5264 (40.39 %) transitioned from using polluting fuels to cleaner fuels after the baseline survey; and 4111 (31.55 %) were persistent polluting fuel users. During the period of follow-up of 9.0 ± 6.8 years, 1248 (9.58 %) participants were classified into the obesity category, and 4703 (36.09 %) into the central obesity category. Persistent polluting fuel users had a significantly higher risk of developing obesity (hazard ratio [HR]: 1.45, 95 %CI: 1.22-1.72) and central obesity (HR: 1.32, 95 %CI: 1.21-1.44), compared to persistent cleaner fuel users. Persistent polluting fuel use was positively associated with developing obesity in women (HR: 1.64, 95 %CI: 1.30-2.06), but not in men. Subgroup analyses showed higher HR of persistent polluting fuel use among individuals aged 18-44 years (HR: 2.04, 95 %CI: 1.62-2.56). In contrast, the transitioners did not exhibit a significantly different risk of developing obesity (HR: 0.94, 95 %CI: 0.80-1.10) compared to persistent cleaner fuel users, which was consistent across different sex, age and urbanicity. Similar trends were observed for developing central obesity., Interpretation: Persistent polluting fuel use increased obesity risk while the obesity risk of the transition to cleaner fuels was similar to persistent use of cleaner fuels. The finding underscores the significance of advocating for the adoption of cleaner fuels as a strategy to mitigate the disease burden associated with obesity., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Background: Estimates indicate that household air pollution caused by solid fuel burning accounted for about 1.03 million premature mortalities in China in 2016. In the country's rural areas, more than half the population still relies on biomass fuels and coals for cooking and heating. Understanding the health impact of indoor air pollution and socioeconomic indicators is essential for the country to improve its developmental targets. We aimed to describe demographic and socioeconomic characteristics associated with solid fuel users in a rural area in China. We also estimated the risk of cardiovascular disease and all-cause mortality in association with solid fuel use and described the relationship between solid fuel use, socioeconomic status and mortality. We also measured the risk of long-term use, and the effect of ameliorative action, on mortality caused by cardiovascular disease and other causes.Methods: We used the China Kadoorie Biobank (CKB) site in Pengzhou, Sichuan, China. We followed a cohort of 55 687 people over 2004-13. We calculated the mean and standard deviation among subgroups classified by fuel use types: gas, coal, wood and electricity (central heating additionally for heating). We tested the mediation effect using the stepwise method and Sobel test. We used Cox proportional models to estimate the risk of incidences of cardiovascular disease and mortality with survival days as the time scale, adjusted for age, gender, socioeconomic status, physical measurements, lifestyle, stove ventilation and fuel type used for other purposes. The survival days were defined as the follow-up days from the baseline survey till the date of death or 31 December 2013 if right-censored. We also calculated the absolute mortality rate difference (ARD) between the exposure group and the reference group.Results: The study population had an average age of 51.0, and 61.9% of the individuals were female; 64.8% participants (n = 35 543) cooked regularly and 25.4% participants (n = 13 921) needed winter heating. With clean fuel users as the reference group, participant households that used solid fuel for cooking or heating both had a higher risk of all-cause mortality: hazard ratio (HR) for: cooking, 1.11 [95% confidence interval (CI) 1.02, 1.26]; heating, 1.34 (95% CI 1.16, 1.54). Solid fuel used for winter heating was associated with a higher risk of mortality caused by cerebrovascular disease: HR 1.64 (95% CI 1.12, 2.40); stroke: HR 1.70 (95% CI 1.13, 2.56); and cardiovascular disease: HR 1.49 (95% CI 1.10, 2.02). Low income and poor education level had a significant correlation with solid fuel used for cooking: odds ratio (OR) for income: 2.27 (95% CI 2.14, 2.41); education: 2.34 (95% CI 2.18, 2.53); and for heating: income: 2.69 (95% CI 2.46, 2.97); education: 2.05 (95% CI 1.88, 2.26), which may be potential mediators bridging the effects of socioeconomic status factors on cardiovascular disease and all-cause mortality. Solid fuel used for cooking and heating accounted for 42.4% and 81.1% of the effect of poor education and 55.2% and 76.0% of the effect of low income on all-cause mortality, respectively. The risk of all-cause mortality could be ameliorated by stopping regularly cooking and heating using solid fuel or switching from solid fuel to clean fuels: HR for cooking: 0.90 (95% CI 0.84, 0.96); heating: 0.76 (95% CI 0.64, 0.92).Conclusions: Our study reinforces the evidence of an association between solid fuel use and risk of cardiovascular disease and all-cause mortality. We also assessed the effect of socioeconomic status as the potential mediator on mortality. As solid fuel use was a major contributor in the effect of socioeconomic status on cardiovascular disease and all-cause mortality, policies to improve access to clean fuels could reduce morbidity and mortality related to poor education and low income. [ABSTRACT FROM AUTHOR]

Background: The local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food and cultural needs. However, there is still not much research on traditional ecological knowledge (TEK) in this area. In particular, there is a lack of traditional knowledge of edible plants used by the Dong people as flavoring to grill fish (Cyprinus carpio) collected from RDFDA, which is extremely valuable in their traditional culture. The study focused on documenting plant species used in grilling fish and analyzing the status of its TEK. Methods: Twenty-one sampling points of three Dong minority villages in Qiandongnan were selected for the research. The local TEK associated with plant resources for fish-grilling was recorded through free listing and semi-structured interviews. Fidelity level (FL) and ethnoecological importance value (EIV) indicators were designed to determine the socioeconomic influence of TEK. The non-metric multidimensional scaling (NMDS) method was used to evaluate the differentiation of edible plant species distribution in dissimilar accessibility types. Results: A total of 430 people were interviewed about grilled fish, of whom 75% were men and 85% were farmers. Thirty-four edible plants were documented for fish-grilling in three Dong villages. They belong to 16 plant families, such as Apiaceae, and Asteraceae. The life forms included herbaceous (76%), shrubs (18%) and trees (6%). Leaves are the most commonly used part of for grilling fish, followed by aerial parts, and whole plants. Among these edible plants, Allium hookeri, A. macrostemon and Houttuynia cordata with the highest fidelity level (100%) were cited as edible plants for grilling fish by all informants. The NMDS showed different accessibility types of collection sites, with different importance values. Paddy rice field edge (2.03) has the highest value, followed by forest-farming ecotone (1.74), streamsides (1.71) and woodland (0.48). Conclusion: The purpose of this study was to investigate the traditional knowledge of edible plant materials used by the Dong people for grilling fish. The results demonstrate the strong connection between local people, the bio-environment and agroecosystem services. The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors. [ABSTRACT FROM AUTHOR]

Cooking oil fumes (COF) are known to emit a wide range of organic compounds with significant impacts on human health and urban air quality. This study used HPLC-QToF-MS and Vocus PTR-TOF to explore the chemical constituents and influencing factors of the COF generated from eight typical Chinese dishes representing different areas in a laboratory kitchen. The results revealed that both CHO and CHON compounds exhibited strong reducibility and saturability, with CHO compounds being the dominant and CHON compounds showing greater diversity. 24 among 168 CHO compounds were identical with those generated from heating soybean oil, representing 72.4%-92.3% in abundance and 22.2%-29.2% in quantity. That was 5 among 113 CHON compounds, accounting for 7.8%-10% in abundance and 4.7%-6.7% in quantity. These findings suggest that the major CHO compounds from heating soybean oil continued to dominate the abundances in dishes. The diversity of CHO compounds and the presence of CHON compounds were influenced by the food ingredients. The VOC analysis indicated that oxygen-containing organics were the major components. 6 identical VOC species between cooking dishes and heating soybean oil were identified, comprising 36.02%-67.84% of the total VOCs mass. Notably, poor ventilation could result in even higher COF concentrations in the connected room compared to the kitchen itself., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Round green tea (RGT) presents unique properties and is widely distributed in China, and during processing, it undergoes dynamic changes in non-volatile metabolites (NVMs), which are poorly understood. Utilizing UHPLC-Q-Exactive/MS analysis, this study comprehensively characterized 216 NVMs during RGT processing and identified fixation and pan-frying as key processes influencing NVMs. Additionally, 23 key differential NVMs were screened, with amino acid and flavonoid metabolism highlighted as key metabolic pathways for RGT taste and color quality. The impact of pan-frying degree on shape, color, and taste was also explored. Moderate pan-frying led to optimal results, including a tight and round shape, green and bright color, mellow and umami taste, and reduced astringent and bitter taste NVMs, including epigallocatechin gallate, procyanidin B2, myricetin 3-O-galactoside, quinic acid, strictinin, phenylalanine, and theobromine. This study addresses the NVM research gap in RGT processing, thus providing a technical foundation for the precision-oriented processing of high-quality tea., Competing Interests: Declaration of competing interest The authors declare no potential conflicts of interest regarding the research, authorship, and/or publication of this article., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Cooking process for food significantly impacts household air and increases exposure to endocrine disruptors such as acrylamide, consequently affecting human health. In the past 30 years, the transformation of cooking methods to high-temperature thermal processing has occurred widely in China. Yet the transition of cooking methods on the onset of type 2 diabetes (T2D) remains unclear, which may hinder health-based Sustainable Development Goals. We aimed to estimate the associations between dietary intake with different cooking methods and T2D risk. We included 14,745 participants (>20 y) from the China Health and Nutrition Survey (1991-2015). Food consumption was calculated using three consecutive 24-h dietary recalls combined with both individual participant level and household food inventory. Cooking methods, including boiling, steaming, baking, griddling, stir-frying, deep-frying, and raw eating, were also recorded. The consumption of baked/griddled and deep-fried foods was positively associated with 39% and 35% higher of T2D risk by comparing the highest with the lowest category of food consumption, respectively. The use of unhealthy cooking methods for processing foods including baked/griddled and deep-fried foods was attributable for 15 million T2D cases of the total T2D burden in 2011, resulting in a medical cost of $2.7 billion and was expected to be attributable for 39 million T2D cases in 2030, producing a medical cost of $223.8 billion. Replacing one serving of deep-fried foods and baked/griddle foods with boiled/steamed foods was related to 50% and 20% lower risk of T2D, respectively. Our findings recommend healthy driven cooking methods for daily diet for nourishing sustainable T2D prevention in China., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: As opposed to a healthy lifestyle, indoor air pollution from solid fuel use may be harmful for cognitive function. However, the extent to which lifestyle modifies the association between solid fuel use and cognitive function remains unknown., Methods: A total of 21,008 individuals aged 16 to 92 were enrolled in 2010 and followed up to 2014 in the China Family Panel Studies (CFPS). Cognitive function was assessed using standardized math and word tests in two waves. Solid fuel use at baseline was assessed by self-reporting of firewood, straw, or coal used for cooking. Lifestyle profile was classified into two groups (favorable vs. unfavorable) based on five modifiable lifestyle factors including alcohol drinking, smoking, body mass index, diet, and physical activity. Linear mixed-effects models were employed to assess the association of solid fuel use and lifestyle with cognitive function. The effect modification of lifestyle was analyzed., Results: A total of 49.7% of the study population used solid fuels for cooking and 17.4% had a favorable lifestyle. Solid fuel use was associated with a significant decrease in cognitive function (β = -0.29, 95% CI: -0.39, -0.19 for math test; β = -0.62, 95% CI: -0.84, -0.41 for word test). Lifestyle significantly modified this association (p-interaction: 0.006 for math test; 0.016 for word test), with the corresponding association being less pronounced among participants adhering to a favorable lifestyle compared to those with an unfavorable lifestyle., Conclusion: A favorable lifestyle may attenuate the adverse association between solid fuel use and cognitive function. Adopting a favorable lifestyle has the potential to mitigate the adverse neurological effects due to indoor air pollution., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Inc. All rights reserved.)

To eliminate the epidemic of coal-burning-borne endemic arsenism (CBBA), our study organized and implemented comprehensive measures including high-arsenic coal ban, improved cook-stoves, and health education. We also aimed to promote the application value of these measures in preventing and controlling CBBA to the world. From 2004 to 2005, through a stratified random sampling method, we selected 58,256 individuals to investigate the prevalence of CBBA and the arsenic levels in 1287 environmental and biological specimens. The prevalence of CBBA was 19.26 % and significantly associated with the arsenic levels in coal, pepper, corn and hair, which were at or exceeded national upper limits. To timely prevent and control the disease, the comprehensive measures have been implemented since 2005 to present. Comparison and correlation analyses were utilized to evaluate the effectiveness of these measures in reducing the prevalence of CBBA. According to statistics, 73 high-arsenic coal mines were banned and over 99 % households in endemic areas accepted stove improvements and diversified health education. Monitoring studies during 2010-2019 has confirmed that these measures led to a decrease in urine arsenic levels among endemic residents, and they developed novel dietary practices, such as properly drying, storage, and washing of food. Additionally, the awareness rate of CBBA increased from less than 70 % to over 95 %. Finally, the prevalence of CBBA has decreased to 0.153 % investigated by a census involving 2.076 million endemic residents in 2019. In summary, CBBA in northwest China has been successfully controlled through banning on high-arsenic coal, introducing improved cook-stoves, and providing health education., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P<0.05) in the cooking yield, WHC, textural characteristics, color difference, and salt-soluble protein (SSP) solubility of the meatballs. Furthermore, the structural alterations induced by the ultrasound treatment combined with quinoa protein addition included enhancement in β-sheet, β-turn, and random coil structure contents, along with a red-shift in the intrinsic fluorescence peak. Additionally, the storage (G') and loss modulus (G'') of the raw meatballs significantly enhanced (P<0.05), indicating a denser gel structure in parallel with the microstructure. In conclusion, the findings demonstrated that ultrasound combined with quinoa protein enhanced the WHC and texture properties of Chinese style reduced-salt pork meatballs by improving SSP solubility., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)

Hepatitis E infection is typically caused by contaminated water or food. In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Zhejiang Province, China. Local authorities and workers took immediate actions to confirm the outbreak, investigated the sources of infection and routes of transmission, took measures to terminate the outbreak, and summarized the lessons learned. An epidemiological investigation was conducted on all individuals in the nursing home, including demographic information, clinical symptoms, history of dietary, water intake and contact. Stool and blood samples were collected from these populations for laboratory examinations. The hygiene environment of the nursing home was also investigated. A case-control study was conducted to identify the risk factors for this outbreak. Of the 722 subjects in the nursing home, 77 were diagnosed with hepatitis E, for an attack rate of 10.66 %. Among them, 18 (23.38 %, 18/77) individuals had symptoms such as jaundice, fever, and loss of appetite and were defined as the population with hepatitis E. The average age of people infected with hepatitis E virus (HEV) was 59.96 years and the attack rate of hepatitis E among women (12.02 %, 59/491) was greater than that among men (7.79 %, 18/231). The rate was the highest among caregivers (22.22 %, 32/144) and lowest among logistics personnel (6.25 %, 2/32); however, these differences were not statistically significant (P > 0.05). Laboratory sequencing results indicated that the genotype of this hepatitis E outbreak was 4d. A case-control study showed that consuming pig liver (odds ratio (OR) = 7.50; 95 % confidence interval [CI]: 3.84-16.14, P < 0.001) and consuming raw fruits and vegetables (OR = 5.92; 95 % CI: 1.74-37.13, P = 0.017) were risk factors for this outbreak of Hepatitis E. Moreover, a monitoring video showed that the canteen personnel did not separate raw and cooked foods, and pig livers were cooked for only 2 min and 10 s. Approximately 1 month after the outbreak, an emergency vaccination for HEV was administered. No new cases were reported after two long incubation periods (approximately 4 months). The outbreak of HEV genotype 4d was likely caused by consuming undercooked pig liver, resulting in an attack rate of 10.66 %. This was related to the rapid stir-frying cooking method and the hygiene habit of not separating raw and cooked foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Solid fuels are widely used in China and increase the concentrations of indoor air pollutants. Nevertheless, there is limited longitudinal evidence linking solid fuel use and Gastrointestinal (GI) and liver diseases. This study aimed to prospectively investigate the association between household solid fuel use and the risk of GI and liver diseases in middle aged and elderly adults. This work was based on the China Health and Retirement Longitudinal Study (CHARLS). Longitudinal data incorporate with cross-sectional data were analyzed. Compared with individuals using clean fuel for cooking, solid fuel users were observed to have higher risk of GI diseases (OR in 2011, 2013, 2015, 2018 wave separately: 1.37, 95 % CI: 1.24-1.50, P < 0.001; 1.24, 95 % CI: 1.11-1.39, P < 0.001; 1.18, 95 % CI: 1.06-1.33, P < 0.001; 1.23, 95 % CI: 1.04-1.45, P < 0.05). The associations between solid fuel use and liver diseases were not significant in most of the groups. Participants transforming from solid to clean cooking fuels had lower risk of GI and liver diseases than persistent solid fuel users. Moreover, biomass cooking fuel users were at a significant higher risk of both liver and GI diseases compared with clean fuel users. Overall, household solid fuel use, especially for cooking, was related to higher risk of GI and liver diseases, while switching from solid to clean fuels could reduce this risk. Using biomass for cooking was identified to be more associated with the increasing risk of GI and liver diseases than cooking with coal., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The association between cooking fuel and hearing loss still needs more research to clarify, and two longitudinal cohort studies were explored to find if solid fuel use for cooking affected hearing in Chinese adults. The data from Chinese Health and Retirement Longitudinal Survey (CHARLS) and Chinese Longitudinal Healthy Longevity Survey (CLHLS) were analyzed. Participants (older than 18) without hearing loss at baseline and follow-up visits were included, which were divided into clean fuel and solid fuel groups. Hearing loss rate was from follow-up visits (both in year 2011) until the recent one (year 2018 in CHARLS and 2019 in CLHLS). Cox regressions were applied to examine the associations with adjustment for potential confounders. Fixed-effect meta-analysis was used to pool the results. A total of 9049 participants (average age 8.34 ± 9.12 [mean ± SD] years; 4247 [46.93%] males) were included in CHARLS cohort study and 2265 participants (average age, 78.75 ± 9.23 [mean ± SD] years; 1148 [49.32%] males) in CLHLS cohort study. There were 1518 (16.78%) participants in CHARLS cohort and 451 (19.91%) participants in CLHLS cohort who developed hearing loss. The group of using solid fuel for cooking had a higher risk of hearing loss (CHARLS: HR, 1.16; 95% CI 1.03-1.30; CLHLS: HR, 1.43; 95% CI 1.11-1.84) compared with the one of using clean fuel. Pooled hazard ratio showed the incidence of hearing loss in the solid fuel users was 1.17 (1.03, 1.29) times higher than that of clean fuel users. Hearing loss was associated with solid fuel use and older people were at higher risk. It is advised to replace solid fuel by clean fuel that may promote health equity., (© 2024. The Author(s).)

Background: Impact of outdoor and household air pollution on physical function remains unelucidated. This study examined the influence of various ambient particulate sizes (PM 1 , PM 2.5 , and PM 10 ) and household fuel usage on physical function., Methods: Data from the China Health and Retirement Longitudinal Study (CHARLS) spanning 2011 and 2015 were utilized. The physical functional score was computed by summing scores from four tests: grip strength, gait speed, chair stand test, and balance. Multivariate linear and linear mixed-effects models were used to explore the separate and combined effects of PM 1 , PM 2.5 , PM 10 and household fuel use on physical function in the cross-sectional and longitudinal analyses, respectively, and to further observe the effects of fuel cleanup on physical function in the context of air pollution exposure., Results: Both cross-sectional and longitudinal analyses revealed negative correlations between PM 1 (β = -0.044; 95% CI: -0.084, -0.004), PM 2.5 (β = -0.024; 95% CI: -0.046, -0.001), PM 10 (β = -0.041; 95% CI: -0.054, -0.029), and physical function, with a more pronounced impact observed for fine particulate matter (PM 1 ). Cleaner fuel use was associated with enhanced physical function compared to solid fuels (β = 0.143; 95% CI: 0.070, 0.216). The presence of air pollutants and use of solid fuels had a negative impact on physical function, while cleaner fuel usage mitigated the adverse effects of air pollutants, particularly in areas with high exposure., Conclusion: This study underscores the singular and combined detrimental effects of air pollutants and solid fuel usage on physical function. Addressing fine particulate matter, specifically PM 1 , and prioritizing efforts to improve household fuel cleanliness in regions with elevated air pollution levels are crucial for preventing physical disability., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Inc. All rights reserved.)

Cooking is one of the major contributors to indoor pollution. Fine particulate matter (PM 2.5 ) produced during cooking commonly mix into adjacent rooms and elevates indoor PM 2.5 concentrations. The risk of human exposure to cooking-generated PM 2.5 is mainly related to the exposure duration and particulate matter (PM) concentration. The PM 2.5 concentration is influenced by cooking methods and ventilation patterns. Range hoods and open windows are conventional strategies for lowering the concentration of cooking-generated particles. To decrease PM emissions, kitchen air supply systems have been proposed, providing alternative possibilities for kitchen ventilation patterns. The effects of cooking methods, air supply systems, range hoods, and windows on PM 2.5 concentrations must be analyzed and compared. To understand and provide advice on reducing exposure to PM 2.5 due to cooking activities, we measured the PM 2.5 mass concentration in a kitchen and adjacent room during cooking. The identified factors, including cooking method, range hood use, window status, and air supply system, were varied based on orthogonal design. The delay time between the PM 2.5 peak in the kitchen and that in the adjacent room was determined. The degree of exposure risk for cooking-generated PM 2.5 was evaluated using the mean exposure dose. The results indicated that the mean PM 2.5 mass concentration in the kitchen ranged from 22 to 2296 μg/m 3 . In descending order, the factors affecting the indoor PM 2.5 concentration in the apartment studied were range hood use, cooking methods, window status, and air supply system. The PM 2.5 peak in the adjacent room occurred 200-800 s later than that in the kitchen. Other conditions being constant in these experiments, the use of range hoods, air supply systems, and windows reduce exposure doses by 90%, 37%, and 51%, respectively. These research results provide insights for reducing human exposure to cooking-generated PM 2.5 ., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: Indoor air pollution stemming from the use of solid fuels, such as biomass and coal, is a significant public health concern, especially in developing countries. Understanding the connection between indoor air quality and social participation is essential for crafting effective interventions and enhancing the well-being of these populations. This study aims to investigate the influence of indoor air pollution on social participation among middle-aged and olderly individuals in China., Methods: This study utilized data from the China Health and Retirement Longitudinal Study (CHARLS), encompassing 17,711 samples, to investigate the link between cooking fuel type and social participation. Survival analysis Cox regression was used, complemented by logistic regression for supplementary analyses., Findings: Upon accounting for confounding factors, the analysis revealed that individuals who consistently used clean fuels and those who switched to clean fuels exhibited a significantly higher likelihood of increased social participation compared to those using solid fuels. The hazard ratios were 1.31 (95 % CI: 1.19-1.44) and 1.39 (95 % CI: 1.28-1.51), respectively. These findings remained consistent across various regression models and showed no signs of population heterogeneity. Furthermore, this study found that in the investigation of mediating effects, chronic disease did not demonstrate any mediating effect on social participation. However, the mediating effects of depression level and IADL (Instrumental Activities of Daily Living) were significant, accounting for 1.82 % and 7.35 % of the impact of clean cooking on social participation, respectively., Interpretation: This study provides compelling evidence that adopting clean cooking practices positively influences social participation among middle-aged and older individuals in China. We recommend that governments, communities, and individuals prioritize measures to enhance indoor air quality., Competing Interests: Declaration of competing interest The authors declare no conflicts of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Increasing air pollution not only affects the population's health but also changes its consumption structures and patterns. Using China Family Panel Studies, this study investigates the relationship between air pollution and household consumption. The findings reveal that household consumption is considerably affected by air pollution: One standard deviation rise of PM 2.5 concentration will decrease the household consumption by 8.7%. Moreover, this effect is irreversible in the short term. What is more, air pollution has significantly changed consumption structure and patterns. Heterogeneous analysis indicates that the influence of air pollution on consumption generates the so-called Matthew Effect, wherein medium and low-income and rural households are exposed to a greater negative effect. Mechanism tests indicate that air pollution may reduce household consumption through three channels: increase negative emotions, decrease outdoor activities, and depress future expectations. The conclusions drawn in this paper enrich our understanding of the economic impact caused by air pollution and bring important significance to the government in promoting the coordination and sustainable development of the environment and economy., (© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Objective: Few studies have examined the effects of air pollution on the risk of sarcopenia, especially pollution in indoor settings. We explored the cross-sectional and longitudinal associations of household use of solid fuel for cooking and heating, separately and simultaneously, with risk of sarcopenia., Methods: Cross-sectional and follow-up data from the China Health and Retirement Longitudinal Study were used. Multivariable-adjusted generalized linear models and Cox proportional hazards regression models were performed to estimate the odds ratio and hazard ratio for sarcopenia, respectively., Results: 11,494 (median age: 57.0 years; 47.4 % males) and 7483 (median age: 57.0 years; 46.9 % males) participants were included in the cross-sectional and longitudinal study, respectively. After fully adjusting for covariates, including outdoor concentration of particulate matter (PM2.5), both the use of solid fuels for cooking and use for heating were positively associated with incident sarcopenia in the longitudinal analyses, with hazard ratios (95 % confidence interval) of 1.56 (1.28-1.89) and 1.26 (1.04-1.52), respectively. Moreover, significant multiplicative and/or additive interactions were observed between age, smoking and cooking with solid fuel and risk of sarcopenia (all P for interaction <0.05). Similar results were found in the cross-sectional analyses., Conclusions: Household use of solid fuel was significantly associated with a higher risk of sarcopenia, while ageing and smoking had synergetic effects with burning solid fuels on the risk of sarcopenia. Our results highlight the importance of taking multi-pronged measures with respect to both air pollution and healthy lifestyle to prevent sarcopenia and promote healthy ageing., Competing Interests: Declaration of competing interest The authors declare that they have no competing interest., (Copyright © 2024. Published by Elsevier B.V.)

Background: Solid fuel use for cooking is a main source of household air pollution, particularly in rural China. Evidence on the association between household air pollution and sleep quality remains limited. This study aimed to examine the association between household solid fuels used for cooking and sleep disturbance.Methods: The data of 283,170 adults from baseline survey of the China Kadoorie Biobank Study were included. Detailed information about exposure to solid fuels used for cooking were collected. Sleep disturbance was indicated as any of the three sleep disorders, including disorders of initiating and maintaining sleep, disorders of early morning awakening, and daytime dysfunction. Logistic regression analysis was used to examine the association between sleep disturbance and level of exposure to household solid fuels used for cooking.Results: About 18% of participants reported sleep disturbance. Fully adjusted analysis indicated exposure to household solid fuels used for cooking was significantly associated with sleep disturbance. Compared to those with 0-3 years exposure (first tertile) to solid fuels used for cooking, the participants with 3-26 years exposure (second tertile) and >26 years exposure (third tertile) had greater odds of having sleep disturbance at 1.16 (95% CI: 1.12-1.19) and 1.33 (95% CI: 1.29-1.37) times, respectively.Conclusions: Use of household solid fuels is associated with prevalence of sleep disturbance; the longer duration of exposure to solid fuels use for cooking, the higher is the prevalence of sleep disturbance. Further study is warranted to examine the underlying mechanisms of the association. [ABSTRACT FROM AUTHOR]

Objectives: Determination of trends in diet-related behaviors and their interactions with cardiometabolic diseases is an important research endeavor. Methods: We analyzed food categories, weight, eating frequency, eating location, cooking methods, time of food intake, dietary knowledge, food preference, nutritional structure over time, and their interaction with cardiometabolic risks, using t tests and χ² tests, based on the China Health and Nutrition Survey packages from 1997 to 2011. Results: Consumption of fruits, dairy products, snacks, fast food, and beverages has increased significantly, as a concomitant and marked decrease in rice consumption has occurred. Food categories, eating frequency, cooking methods, and at-home eating are gradually increasing and diversifying. Persons not only prefer to consume carbohydrate-rich foods like fruits and vegetables, but also enjoy energy-dense foods like meat, snacks, and beverages. There has been a switch from a predominantly plant-based diet to a Western style diet high in fat and animal-based foods. People have undergone significant changes in reducing the intake of energy, carbohydrates, and protein, but significantly increased their fat intake. Conclusion: Chinese dietary patterns and diet-related behaviors have undergone significant transition in the past few decades, trending towards diversification and modernization. [ABSTRACT FROM AUTHOR]

Cooking aerosol treatment was a significant part of the ventilation system in the commercial kitchen, for reducing the emission of particulate matter (PM) and volatile organic compounds (VOCs) in cities. This study was comprehensively reviewed the research progress, the standards and policy of major global regions and the recent development of purifying methods, which was included: (1) wet method, (2) photolysis oxidation method, (3) physical interception method, (4) electrostatic adsorption method and (5) integrated purifying practice. Based on an extensive test of purifying devices, it analyzed the performance parameters of this method, and introduced the mechanisms, the individual characters, the merits and demerits of these purifying methods. According to the data statistics of test reports, it was found that the integrated purifying devices which was based on the electrostatic adsorption method received considerable attention because it had the high and stable purifying capacity and more straightforward installation. The suggestions and prospects for future researches were finally proposed. This review might be used for inspiration in developing novel technologies for cooking aerosol treatment. [ABSTRACT FROM AUTHOR]

To analyze physicochemical characteristics of PM2.5 from indoor cooking and to assess their health risks, the particulate concentrations and chemical compositions of indoor PM2.5 under two cooking styles and four ventilation conditions were investigated in Northeastern China. The inhaled carcinogenic risks and non-carcinogenic risks of the heavy metals and polycyclic aromatic hydrocarbons (PAHs) were calculated, respectively. Our results showed that the cooking method of deep-frying produced higher concentrations of PM2.5 than stir-frying, and the usage of window ventilation was faster than fresh air system (FAS) to decrease concentrations of indoor PM2.5 . The proportions of chemical components of indoor PM2.5 were only associated with cooking styles but not with ventilation conditions. The proportion in BbF, BaA, FL, Pyr of PAHs components and Cu, Cr, Pb of heavy metals in pan-seared fish were higher than that of stir-fried pork with cabbage. The total inhaled non-carcinogenic risks of heavy metals and PAHs are both below the safety level, but the health risks analysis indicated that heavy metals released from both cooking methods had potential adverse effects on human health. Therefore, we recommend that reducing deep-frying, enabling window ventilation and closing the kitchen door as the first choice for controlling indoor air pollution during the process of cooking in Northeastern China. [ABSTRACT FROM AUTHOR]

Cooking fumes pose huge threats to air deterioration and human health, yet occupational health risk assessment of chefs is scarce, risk analysis taking Sichuan cuisine as research object, which is a typical kind of Chinese cuisines with higher edible oil consumptions and spicy flavor has not been done as per our concern. For this reason, in this study, health assessment models were established to calculate both carcinogenic and non-carcinogenic risks posed by volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) with Sichuan cuisine chefs as concerned receptors based on the inhalation risk model and the Monte Carlo method. The results show that the total carcinogenic and non-carcinogenic risks of VOCs were 1.11E − 4 ± 6.50E − 5 and 4.44E + 0 ± 2.77E + 0, respectively, which mainly due to 1,3-butadiene. Risk values of PAHs differed from different cooking styles, indicating no potential carcinogenic and non-carcinogenic risk, which occurred primarily because of BaP and PYR. Sensitivity analyses revealed that exposure duration had the greatest impact on the total uncertainty. The paper then presented preventive measures aimed at managing and preventing health risks in Sichuan cuisine cooking sources based on the evaluation results, which may contribute to implement managerial measures and publicize policies to minimize air pollution and health risk in catering industry. [ABSTRACT FROM AUTHOR]

Background: This study aimed to explore the associations between household air pollution (HAP), measured by cooking fuel use, sensory impairments (SI), and their transitions in Chinese middle-aged and older adults., Methods: Participants were recruited from the 2011 China Health and Retirement Longitudinal Study (CHARLS) and were subsequently followed up until 2018. Data on SI were collected by self-reported hearing and vision impairments, which were divided into three categories: non-SI, single SI (hearing or vision impairment), and dual SI (DSI). Cooking fuels, including solid and clean fuels, are proxies for HAP. The transitions of cooking fuels and SI refer to the switching of the fuel type or SI status from baseline to follow-up. Cox proportional hazard regression models were used to explore associations, and hazard ratios (HRs) and 95% confidence intervals (CI) were used to evaluate the strength of the association., Results: The prevalence of non-SI, single SI, and DSI was 59.6%, 31.8%, and 8.6%, respectively, among the 15,643 participants at baseline in this study. Over a median follow-up of 7.0 years, 5,223 worsening SI transitions were observed. In the fully adjusted model, solid fuel use for cooking was associated with a higher risk of worsening SI transitions, including from non-SI to single SI (HR = 1.08, 95% CI = 1.01-1.16) and from non-SI to DSI (HR = 1.26, 95% CI = 1.09-1.47), but not from single SI to DSI. In addition, compared to those who always used solid fuels, participants who switched from solid to clean fuel for cooking appeared to have attenuated the risk of worsening SI transitions. The statistical significance of the associations remained in the set of sensitivity analyses., Conclusion: Solid fuel use was associated with higher risks of worsening SI transitions, while converting the type of cooking fuel from solid to clean fuels may reduce the risk of worsening SI transitions. Our study suggests that tailored clean fuel interventions, especially in developing countries, should be implemented to prevent sensory impairments and hence reduce the burden of sensory impairment-related disability., (© 2024. The Author(s).)

Purpose: The aim of this study was to investigate the effect of solid fuel use on serum sex hormone levels. Furthermore, the effects of improved kitchen ventilation and duration of cooking time on the relationship between solid fuel use and serum sex hormone levels will be further explored., Methods: In this cross-sectional study, 5386 individuals were recruited. Gender and menopausal status modified associations between solid fuel type and serum sex hormone levels was investigated through generalized linear models and further analyzed by improving kitchen ventilation and length of cooking time on the relationship between solid fuel use and serum sex hormone levels. To identify the causal association, mendelian randomization of two-sample was performed., Results: In observational analyses, for ln-17-hydroxyprogesterone, ln-testosterone, and ln-androstenedione among premenopausal women, the estimated β and 95 % CI of sex hormone levels for the effect of solid fuel users was -0.337 (-0.657, -0.017), -0.233 (-0.47, 0.005), and - 0.240 (-0.452, -0.028) respectively, and - 0.150 (-0.296, -0.004) in ln-progesterone among postmenopausal women. It was found that combining solid fuels with long cooking periods or no ventilation more effectively reduced testosterone and androstenedione in premenopausal women. We further found the adverse effects of using solid fuel on progesterone, testosterone, and androstenedione levels were enhanced with the increases of PM 1 , PM 2.5 , PM 10 , and NO 2 . Corresponding genetic, the causal risk effect of solid fuel were - 0.056 (-0.513, 0.4) and 0.026 (-3.495, 3.547) for testosterone levels and sex hormone binding globulin, respectively., Conclusion: Using gas or solid fuel was negatively related to sex hormone levels. A combination of using solid fuels, cooking for a long time, or cooking without ventilation had a stronger effect on sex hormone levels. However, genetic evidence did not support causality for the associations. WHAT IS ALREADY KNOWN ON THIS TOPIC?: The mechanisms underlying these associations household air pollution (HAP) from incomplete combustion of such fuels and occurrence of chronic diseases remained obscure. Recent years, extensive evidences from animal as well as human researches have suggested that progestogen and androgen hormones are involved in the development of diabetes, hypertension, and cardiovascular disease, which indicated that changes in serum progestogen and androgen hormones levels might play a role in these pathological mechanisms. However, limited evidence exists examining the effect of HAP from solid fuel use on serum sex hormone levels., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier B.V.)

Universal access to clean fuels in household use is one explicit indicator of sustainable development while currently still billions of people rely on solid fuels for daily cooking. Despite of the recognized clean transition trend in general, disparities in household energy mix in different activities (e.g. cooking and heating) and historical trends remain to be elucidated. In this study, we revealed the historical changing trend of the disparity in household cooking and heating activities and associated carbon emissions in rural China. The study found that the poor had higher total direct energy consumption but used less modern energy, especially in cooking activities, in which the poor consumed 60 % more energy than the rich. The disparity in modern household energy use decreased over time, but conversely the disparity in total residential energy consumption increased due to the different energy elasticities as income increases. Though per-capita household CO 2 and Black Carbon (BC) emissions were decreasing under switching to modern energies, the disparity in household CO 2 and BC deepened over time, and the low-income groups emitted ∼ 10 kg CO 2 more compared to the high-income population. Relying solely on spontaneous clean cooking transition had limited impacts in reducing disparities in household energy and carbon emissions, whereas improving access to modern energy had substantial potential to reduce energy consumption and carbon emissions and its disparity. Differentiated energy-related policies to promote high-efficiency modern heating energies affordable for the low-income population should be developed to reduce the disparity, and consequently benefit human health and climate change equally., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Introduction: The correlation between the non-use of cooking oil fumes (COFs) extractors and bone mineral density (BMD) have not been clarified. Consequently, this study attempted to explore the impact of non-use COFs extractors on BMD in population aged 45 years and older based on a cross-sectional study., Methods: This study was a cross-sectional study within the framework of an ongoing prospective population-based cohort study in China. The multivariate linear regression models were used to evaluate the correlation between the non-use of fume extractors in family cooking and total lumbar spine (LS), femoral neck (FN), total hip BMD and levels of bone metabolism markers., Results: A total of 3433 participants were included in the final analyses, of which 2607 (75.93%) participants used fume extractors. The results of models indicated that there were significant correlations of the non-use of fume extractors on total LS BMD (β = -0.024, 95% CI, -0.036, -0.012, p < 0.001), PINP (β = 4.363, 95% CI, 2.371, 6.356, p < 0.001) and ALP (β = 4.555, 95% CI, 2.593, 6.517, p < 0.001) levels., Conclusions: This study verified that the use of fume extractors is an efficacious measure to prevent LS bone loss. For the sake of public bone health, people should install a fume extractor in the kitchen and use it routinely when cooking., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Zhang, Shi, Yuan, Huang, Huang, Liao, Zhu, Zhong, Xu, Ji, Cai, Chen, Sun, Zeng, Yang, Wang, Shu, Liang, Shi, Xu, Tang and Wang.)