Understanding particulate matter emissions from cooking meals, health impacts and policy path in Ecuador

Cooking is a major source of indoor air pollution, but little is known about its emissions or health impacts in Ecuadorian households. This study quantified PM₂.₅ and PM₁₀ emissions from six common menus (three fried, three stewed) cooked in a real-life kitchen in Guayaquil lacking natural or mechanical ventilation. Each menu was replicated 30 times, yielding 180 PM concentration profiles. After quality control, 120 profiles were retained for analysis. Median PM₂.₅ and PM₁₀ 24 h concentrations were 16 μg/m³ and 21 μg/m³, respectively—exceeding WHO 24-hour guidelines 16 % for PM₂.₅. Using Disability-Adjusted Life Years (DALYs), the harm from exposure was estimated at 990 DALYs per 100,000 person-years for the analyzed cooking scenarios. These levels indicate quantifiable chronic health risks despite emissions being lower than in other Low Middle Income Countries studies. Findings support the need for indoor air quality guidelines, ventilation strategies, and public health policies tailored to urban Latin American households.