Recent studies have shown that the fumes from cooking meals causes poor indoor air quality, increasing associated health risks. However, the University of Surrey's Global Centre for Clean Air Research (GCARE) has come up some simple but effective solutions.

For example, opening a window, steaming rather than frying, and keeping those who aren’t actively cooking out of the kitchen can protect people from inhaling harmful toxins."

GCARE conducted their research across 19 countries, studying the effects of cooking in 60 low-income homes across Asia, South America, the Middle East and Africa. Professor Kumar says that,

Frying is the most particle-emitting activity that can contribute to more than 50% of the total harmful fine particulate matter emissions during cooking. Using extraction fans and keeping doors and windows open during cooking can reduce exposure to harmful fumes by 2-times compared to keeping just the doors open.

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Air Quality News Article