Which type of air contaminant is produced by cooking?

Cooking produces a variety of air contaminants due to the processes involved in food preparation. Among the correct choices, volatile organic compounds (VOCs) are particularly relevant because they are emitted in significant quantities from cooking oils, fats, meat, and certain cooking methods such as frying and grilling.

These VOCs can include various organic chemicals, some of which may pose health risks or contribute to indoor air pollution. When food is heated, not only do these compounds get released into the air, but their presence can also increase levels of particulate matter and other pollutants in the indoor environment.

Exhaled carbon dioxide, while produced during cooking (particularly if there are people cooking), is not primarily a contaminant of concern in the context of air quality compared to VOCs. Carbon monoxide can be produced during cooking, especially in poorly ventilated areas if gas stoves are used, but it is not the primary pollutant released during the act of cooking itself. Mold spores may become an issue in kitchens under certain conditions (like excessive moisture) but are not a direct result of cooking practices.

Thus, volatile organic compounds emerge as the most relevant choice for air contaminants specifically produced by cooking.