TY - JOUR
T1 - Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses
AU - Naseri, Motahareh
AU - Sultanbekovna, Aigerim Abilova
AU - Malekipirbazari, Milad
AU - Kenzhegaliyeva, Elzira
AU - Buonanno, Giorgio
AU - Stabile, Luca
AU - Hopke, Philip K.
AU - Cassee, Flemming
AU - Crape, Byron
AU - Sabanov, Sergei
AU - Zhumambayeva, Saule
AU - Ozturk, Fatma
AU - Tadi, Mehrdad Jafari
AU - Torkmahalleh, Mehdi Amouei
AU - Shah, Dhawal
N1 - Publisher Copyright:
© 2024 The Authors
PY - 2024/12
Y1 - 2024/12
N2 - The effect of cooking aerosol on the human heart was investigated in this study. The heart rate and blood pressure of 33 healthy adults were monitored before, exactly after, and two hours post-exposure (30 minutes, 60 minutes, 90 minutes, and 120 minutes after cooking). One hundred twenty grams of ground beef was fried in sunflower oil for twenty minutes using a gas stove without ventilation. Ultrafine particles, indoor temperature, relative humidity, carbon dioxide, oil, and meat temperatures were monitored during the experiment. The average particle emission rate (S) and average decay rate (a+k) for meat frying were found to be 2.09×1013 (SD=3.94 ×1013, R2=0.98, P <0.0001) particles/min, and 0.055 (SD=0.019, R2=0.91, P <0.0001) particles/min, respectively. No statistically significant changes in diastolic blood pressure (DBP) and heart rate (HR) were observed. The average systolic blood pressure (SBP) statistically significantly increased from 98 mmHg (before the exposure) to 106 mmHg 60 minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure.
AB - The effect of cooking aerosol on the human heart was investigated in this study. The heart rate and blood pressure of 33 healthy adults were monitored before, exactly after, and two hours post-exposure (30 minutes, 60 minutes, 90 minutes, and 120 minutes after cooking). One hundred twenty grams of ground beef was fried in sunflower oil for twenty minutes using a gas stove without ventilation. Ultrafine particles, indoor temperature, relative humidity, carbon dioxide, oil, and meat temperatures were monitored during the experiment. The average particle emission rate (S) and average decay rate (a+k) for meat frying were found to be 2.09×1013 (SD=3.94 ×1013, R2=0.98, P <0.0001) particles/min, and 0.055 (SD=0.019, R2=0.91, P <0.0001) particles/min, respectively. No statistically significant changes in diastolic blood pressure (DBP) and heart rate (HR) were observed. The average systolic blood pressure (SBP) statistically significantly increased from 98 mmHg (before the exposure) to 106 mmHg 60 minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure.
KW - Diastolic blood pressure
KW - Frying aerosol
KW - Heart rate
KW - Systolic blood pressure
KW - Ultrafine particles
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U2 - 10.1016/j.toxrep.2024.101716
DO - 10.1016/j.toxrep.2024.101716
M3 - Article
AN - SCOPUS:85201756579
SN - 2214-7500
VL - 13
JO - Toxicology Reports
JF - Toxicology Reports
M1 - 101716
ER -
