The growing trend of installing wood-fired pizza ovens in upscale Indian homes has prompted health experts to examine both the nutritional advantages and potential risks of this traditional cooking method. While such amenities are becoming status symbols in cities like Bengaluru, medical professionals emphasise the importance of understanding their health implications.
Dr Rajesh Kumar, a nutritionist at Patna's AIIMS, explains that wood-fired cooking can retain more nutrients in vegetables compared to conventional ovens due to shorter cooking times at higher temperatures. "The intense heat caramelises ingredients quickly, preserving essential vitamins that might otherwise be lost," he notes. However, experts caution that incomplete combustion of wood can release particulate matter and carbon monoxide indoors.
The concern is particularly relevant for Bihar and northern Indian states, where indoor air pollution already poses significant health challenges. A 2023 study by the Indian Council of Medical Research found that prolonged exposure to wood smoke increases respiratory illness risks by 40 per cent. Health officials recommend that homeowners installing such units ensure proper ventilation systems and regular chimney maintenance.
For those considering wood-fired cooking at home, doctors advise limiting usage to outdoor spaces, using seasoned hardwood to reduce smoke, and ensuring adequate airflow. The traditional cooking method can be enjoyed safely with appropriate precautions and infrastructure.