Restaurant Air Pollution: Choose Your Seat Wisely
Popular, fragrant restaurants may be hiding a hidden air pollution threat. Researchers warn that crowded restaurants with strong food smells often indicate poor ventilation, leading to increased exposure to carbon dioxide and volatile organic compounds (VOCs). Long-term exposure can damage the liver, kidneys, and nervous system, even increasing cancer risk.
Experts advise careful seat selection, avoiding areas where air conditioning doesn't reach and ventilation is poor. In private rooms, check for both intake and exhaust vents.
Volatile Organic Compounds (VOCs) Can Damage the Nervous System and Cause Cancer
A joint study by Formosa Plastics Group and the Taiwan Indoor Environment Quality Association revealed alarming findings. The total VOC (TVOC) levels in wine bars after two hours exceeded Taiwanese indoor air quality standards by 1.27 times. Hookah bars showed PM2.5 levels 3.1 times higher than the standard.
According to the study's lead researcher, Dr. Lin Yuwen, Deputy Dean of the College of Medicine at Fu Jen Catholic University, TVOCs contain alkanes, aldehydes, ketones, and aromatics. Prolonged exposure to high levels can damage the liver, kidneys, brain, and nervous system, and even cause cancer. Carbon dioxide levels indicate ventilation efficiency; high CO2 levels also mean higher pollutant accumulation.
Wine Bars Have Worse Air Quality Than BBQ Restaurants
Surprisingly, the study found that while BBQ restaurants, commonly perceived as having the worst air quality, only exceeded CO2 standards, wine bars exceeded TVOC standards by 1.27 times and CO2 standards by 2 times, while particulate matter remained within acceptable levels. Hookah bars exceeded TVOC standards by 1.58 times and PM2.5 standards by 3.1 times, but CO2 levels were within acceptable limits.
According to Dr. Zhang Zhenping, co-researcher and associate professor at Chang Gung University's Department of Occupational Safety and Health, choosing restaurants based on "pleasant smells" and "crowds" is counterproductive. These characteristics often indicate poor air quality: Lingering food smells signify poor ventilation, while dense crowds increase CO2 levels and lower air quality.
Three Actions and One Principle for Better Air Quality
To reduce VOC exposure and high CO2 levels, Dr. Zhang suggests three actions and one principle:
Three actions: Open windows, install ventilation systems, and add indoor plants (though this might be limited by dim lighting in some establishments).
One principle: "Seek and inhale" – choose restaurants with air quality monitors or a second air outlet for better circulation, and avoid areas with frying or grilling.
Seat Selection: Avoid Strong Food Smells
While some restaurants use plants to absorb CO2 and VOCs, many wine bars and nightclubs use artificial plants in dim lighting, negating their air-purifying effect. If a restaurant lacks open windows or doors, look for an air conditioning unit, suggesting better ventilation.
Dr. Zhang recommends choosing restaurants that aren't stuffy, lack strong food smells, and aren't overcrowded (ideally, no more than two-thirds full). Avoid seats without direct air conditioning. In private rooms, ensure both intake and exhaust vents are present.
For home grilling, place the grill under a range hood. If this isn't practical, position it in the living room, turn on a fan directed toward the kitchen, and activate the kitchen's range hood to exhaust fumes outdoors.