The Hidden Dangers of Cooking with Charcoal: A Health Crisis in the Making

May 15, 2025

When we think of health risks associated with smoke, cigarettes often come to mind. But what if the simple act of cooking your daily meals could be just as harmful? According to Dr. Richard Bright Danyoh of the Ghana Paediatric Association, the World Health Organization (WHO) has drawn a startling comparison: cooking with charcoal or firewood is akin to smoking two packs of cigarettes every day. This revelation, shared during a climate dialogue in Jamestown under the theme “Nationally Determined Contributions: Clean Cooking,” shines a spotlight on a silent but deadly public health issue affecting millions, particularly in developing nations.

The Science Behind the Smoke

Cooking with traditional biomass fuels like charcoal and firewood is a common practice in many parts of the world, especially in rural and low-income communities. These fuels, while affordable and accessible, produce significant amounts of smoke when burned. This smoke contains harmful pollutants such as particulate matter (PM2.5), carbon monoxide, and volatile organic compounds, which can penetrate deep into the lungs and even enter the bloodstream.

Dr. Danyoh emphasized the gravity of the situation, stating, “If you’ve spent years cooking with these methods, just think of how much damage that has done to your body.” The WHO’s estimate is sobering: the daily exposure to smoke from these cooking methods is equivalent to the health impact of smoking 40 cigarettes a day. To put this in perspective, a single pack of cigarettes contains 20 cigarettes, so two packs equate to a staggering level of toxic exposure.

The health risks go far beyond temporary irritation of the eyes or throat. Prolonged exposure to biomass smoke is linked to a range of serious conditions, including:

• Respiratory diseases: Chronic obstructive pulmonary disease (COPD), asthma, and lung cancer.

• Cardiovascular issues: Heart disease and stroke, as pollutants from smoke contribute to systemic inflammation.

• Pregnancy complications: Dr. Danyoh highlighted that pregnant women exposed to this smoke risk harming their unborn babies, with potential impacts on lung and brain development.

• Childhood illnesses: Children in households using biomass fuels are at higher risk of pneumonia and other respiratory infections.

A Global Health and Environmental Concern

The issue of cooking with charcoal and firewood is not just a health crisis—it’s also an environmental one. The reliance on biomass fuels contributes to deforestation, as trees are cut down to produce charcoal and firewood. This exacerbates climate change, which was a key focus of the Jamestown climate dialogue where Dr. Danyoh spoke. The theme “Nationally Determined Contributions: Clean Cooking” underscores the need for sustainable cooking solutions to meet global climate goals.

According to the WHO, over 2 billion people worldwide rely on traditional biomass fuels for cooking, with Sub-Saharan Africa and parts of Asia being the most affected regions. In Ghana, for example, despite efforts to promote cleaner alternatives like liquefied petroleum gas (LPG), many households still depend on charcoal and firewood due to cost and accessibility.

Comparing Smoke: Charcoal vs. Cigarettes

The comparison between cooking with charcoal and smoking two packs of cigarettes is striking, but how do they stack up? Cigarette smoke contains over 7,000 chemicals, at least 70 of which are known carcinogens. Similarly, biomass smoke from charcoal and firewood contains a toxic mix of chemicals, including fine particulate matter that can cause genetic mutations over time. While the delivery method differs—cigarette smoke is inhaled directly, while cooking smoke is often inhaled indirectly over longer periods—the cumulative impact on the body is alarmingly comparable.

A study published in The Lancet estimates that household air pollution from cooking with solid fuels causes millions of premature deaths annually, rivaling the global health burden of tobacco smoking. For context, smoking is responsible for about a quarter of cancer deaths globally, and the WHO’s comparison suggests that cooking with charcoal could pose a similar level of risk for chronic diseases.

The Human Cost: Stories Behind the Statistics

Imagine a mother in a rural village, cooking meals for her family over an open fire every day. The smoke fills her small kitchen, and over years, she develops a persistent cough, fatigue, and breathing difficulties. Her children, playing nearby, are also exposed, their developing lungs vulnerable to the same pollutants. This scenario is a reality for millions of families, and the health consequences are devastating.

Dr. Danyoh’s warning is a wake-up call: “If you’ve spent years cooking with these methods, just think of how much damage that has done to your body.” The long-term exposure is equivalent to a smoker who has been lighting up for decades, with similar risks of premature death and chronic illness. For women, who are often the primary cooks in many households, the impact is disproportionately high, compounding gender-based health inequities.

Solutions: A Path to Cleaner Cooking

The good news is that solutions exist, and the push for clean cooking is gaining momentum. During the Jamestown climate dialogue, experts likely discussed alternatives such as:

• Liquefied Petroleum Gas (LPG): LPG burns cleaner than charcoal or firewood, producing significantly less smoke. In Ghana, efforts to promote LPG began in the 1990s, with initiatives like door-to-door delivery and subsidized cylinders. However, cost and distribution challenges remain barriers for many households.

• Improved Cookstoves: These stoves are designed to burn biomass more efficiently, reducing smoke emissions and fuel consumption.

• Electric Cooking: While expensive for many low-income households, electric stoves are the cleanest option and are becoming more viable with advancements in renewable energy.

• Ventilation Solutions: Simple measures like smoke hoods and better kitchen ventilation can reduce exposure to harmful pollutants.

Governments, NGOs, and international organizations are also stepping up. The WHO and initiatives like the Clean Cooking Alliance are working to promote sustainable cooking practices globally. In Ghana, the Ministry of Energy has been a key player in promoting LPG use, though widespread adoption requires addressing economic and infrastructural challenges.

A Call to Action

Dr. Richard Bright Danyoh’s statement, backed by the WHO, is a powerful reminder that the way we cook can have profound consequences for our health and the environment. For individuals, the message is clear: transitioning to cleaner cooking methods is not just a lifestyle choice but a matter of survival. For policymakers, the challenge is to make these alternatives affordable and accessible, particularly for marginalized communities.

As we move further into 2025, the call for clean cooking is more urgent than ever. It’s time to rethink our reliance on charcoal and firewood, not only to protect our planet but also to safeguard the health of billions. If cooking with charcoal is like smoking two packs of cigarettes a day, then the stakes couldn’t be higher. Let’s clear the air—literally and figuratively—and commit to a future where every meal is cooked without costing us our health.

Sources:

• MyJoyOnline: Cooking with firewood similar to smoking two packs of cigarettes daily – Dr. Danyoh

• Posts on X: WHO estimates that cooking with charcoal is like smoking two packs of cigarettes every day - Dr. Richard Bright Danyoh

• ResearchGate: Smoke - the Killer in the Kitchen

• Our World in Data: Smoking

• Busted: 7 myths about smoking and cancer