Shuxiu Zheng
Research Subjects
Research Interests
Shuxiu Zheng has a total of 15 co-authors. Here are the top co-authors by number of shared publications:
- Chen Wang
Southern University of Science and Technology
1 shared publication - Guofeng Shen
Peking University
1 shared publication - Hefa Cheng
MOE Key Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China
1 shared publication Heng Zhang
Institute of Carbon Neutrality, Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences
1 shared publication- Huizhong Shen
Southern University of Science and Technology
1 shared publication - Jianmin Ma
Peking University
1 shared publication
Latest Publications
- 26 March 2026
- Published by American Chemical Society (ACS) in Environmental Science & Technology
- Vol. 60 (13) , 10139-10148
PM 2.5 from Stir-Fry Cooking in Chinese Cities Leads to Significant Health Impacts
Stir-fry cooking (SFC) is a common food preparation method in Chinese cities, but its contribution to indoor air pollution and related health effects on a national scale remains unclear. Here, we evaluate SFC emissions and health impacts on urban indoor air quality and population health in Chinese cities using PM2.5 measurements in 94 households across 15 Chinese cities over one year. By decomposing the observed time series data of indoor PM2.5 into contributions from SFC, outdoor-to-indoor infiltration, and other indoor sources, our results show that SFC raises indoor PM2.5 levels in kitchens and living rooms by 21% and 7%, respectively. Taking both indoor and outdoor exposure into consideration, the disability-adjusted life years (DALYs) attributable to PM2.5 with SFC or without SFC were 15.1 (95% CI: 10.2–20.1) million years or 13.7 (95% CI: 9.0–18.6) million years, respectively. Females and the elderly are more affected. Proper use of ventilation reduces these impacts, but many households still face elevated risks. Our findings highlight the health challenges posed by indoor air pollution from SFC and suggest that improved ventilation, less frequent stir-frying, and use of air purifiers or face masks can help lower these risks.
- 26 March 2026
- Published by American Chemical Society (ACS) in Environmental Science & Technology
- Vol. 60 (13) , 10139-10148
PM 2.5 from Stir-Fry Cooking in Chinese Cities Leads to Significant Health Impacts
Stir-fry cooking (SFC) is a common food preparation method in Chinese cities, but its contribution to indoor air pollution and related health effects on a national scale remains unclear. Here, we evaluate SFC emissions and health impacts on urban indoor air quality and population health in Chinese cities using PM2.5 measurements in 94 households across 15 Chinese cities over one year. By decomposing the observed time series data of indoor PM2.5 into contributions from SFC, outdoor-to-indoor infiltration, and other indoor sources, our results show that SFC raises indoor PM2.5 levels in kitchens and living rooms by 21% and 7%, respectively. Taking both indoor and outdoor exposure into consideration, the disability-adjusted life years (DALYs) attributable to PM2.5 with SFC or without SFC were 15.1 (95% CI: 10.2–20.1) million years or 13.7 (95% CI: 9.0–18.6) million years, respectively. Females and the elderly are more affected. Proper use of ventilation reduces these impacts, but many households still face elevated risks. Our findings highlight the health challenges posed by indoor air pollution from SFC and suggest that improved ventilation, less frequent stir-frying, and use of air purifiers or face masks can help lower these risks.