The impacts of cooking and indoor air quality assessment in the southwestern region of Bangladesh

The main objective of this study is to assess the impacts of cooking and indoor air quality (IAQ) in the southwestern region of Bangladesh. Here we report and compare the IAQ in considering a total of eight kitchens and living rooms of four selected households (HHs) in Jashore city and suburb area, the southwest district of Bangladesh. Air quality parameters, such as particulate matter (PM(2.5)) and volatile organic compounds (VOC), were assessed continuously for 24 h. In addition, Carbon dioxide (CO(2)) was evaluated in different phases during the study period. PM(2.5), VOC, and CO(2) levels were ranged from 18.52 to 207 μg/m(3), 7.95–35.66 ppm, and 1061–2459 mg/m(3), respectively, in the indoor cooking HHs. Conversely, while the average concentration was found between 20.63 and 23.72 μg/m(3) PM(2.5), 11.18–12.36 ppm VOC, and 1097–1747 mg/m(3) CO(2) in the outdoor cooking HHs. A significant increase in CO(2) due to kitchen activities (cooking, frying, boiling) was observed that ranged between 5 and 77% compared to the background level. The calculated range of toxicity potential (TP) values was between 0.8 and 8.3 for PM(2.5) in the HHs. In most of the observations, PM(2.5), VOC, and CO(2) exceed the standard values. The study reports that well ventilation systems and clean fuel use significantly reduce the indoor air contaminants level. Our study offers new insights about the IAQ of the southwest region of Bangladesh, particularly for suburbs and urban setups, and provides a background for further study, and decision-making. It will serve as a reference for the formulation and implementation of policies to improve air quality.