Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses

Motahareh Naseri; Aigerim Abilova Sultanbekovna; Milad Malekipirbazari; Elzira Kenzhegaliyeva; Giorgio Buonanno; Luca Stabile; Philip K. Hopke; Flemming Cassee; Byron Crape; Sergei Sabanov; Saule Zhumambayeva; Fatma Ozturk; Mehrdad Jafari Tadi; Mehdi Amouei Torkmahalleh; Dhawal Shah

doi:10.1016/j.toxrep.2024.101716

Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses

Motahareh Naseri
, Aigerim Abilova Sultanbekovna
, Milad Malekipirbazari
, Elzira Kenzhegaliyeva
, Giorgio Buonanno
, Luca Stabile
, Philip K. Hopke
, Flemming Cassee
, Byron Crape
, Sergei Sabanov
, Saule Zhumambayeva
, Fatma Ozturk
, Mehrdad Jafari Tadi
, Mehdi Amouei Torkmahalleh
, Dhawal Shah

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

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.

Original language	English
Article number	101716
Journal	Toxicology Reports
Volume	13
DOIs	https://doi.org/10.1016/j.toxrep.2024.101716
Publication status	Published - Dec 2024

Funding

This research has been funded by Nazarbayev University under the Collaborative Research Grants (grant number: 11022021CRP1503, D.S., M.A.T., and B.C., and grant number: 091019CRP2104 S.S. and M.A.T.).

Funders	Funder number
Nazarbayev University	091019CRP2104, 11022021CRP1503

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Diastolic blood pressure
Frying aerosol
Heart rate
Systolic blood pressure
Ultrafine particles

ASJC Scopus subject areas

Toxicology
Health, Toxicology and Mutagenesis

Access to Document

10.1016/j.toxrep.2024.101716

Cite this

Naseri, M., Sultanbekovna, A. A., Malekipirbazari, M., Kenzhegaliyeva, E., Buonanno, G., Stabile, L., Hopke, P. K., Cassee, F., Crape, B., Sabanov, S., Zhumambayeva, S., Ozturk, F., Tadi, M. J., Torkmahalleh, M. A., & Shah, D. (2024). Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses. Toxicology Reports, 13, Article 101716. https://doi.org/10.1016/j.toxrep.2024.101716

Naseri, M, Sultanbekovna, AA, Malekipirbazari, M, Kenzhegaliyeva, E, Buonanno, G, Stabile, L, Hopke, PK, Cassee, F, Crape, B , Sabanov, S, Zhumambayeva, S, Ozturk, F, Tadi, MJ, Torkmahalleh, MA & Shah, D 2024, 'Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses', Toxicology Reports, vol. 13, 101716. https://doi.org/10.1016/j.toxrep.2024.101716

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abstract = "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.",

keywords = "Diastolic blood pressure, Frying aerosol, Heart rate, Systolic blood pressure, Ultrafine particles",

author = "Motahareh Naseri and Sultanbekovna, \{Aigerim Abilova\} and Milad Malekipirbazari and Elzira Kenzhegaliyeva and Giorgio Buonanno and Luca Stabile and Hopke, \{Philip K.\} and Flemming Cassee and Byron Crape and Sergei Sabanov and Saule Zhumambayeva and Fatma Ozturk and Tadi, \{Mehrdad Jafari\} and Torkmahalleh, \{Mehdi Amouei\} and Dhawal Shah",

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doi = "10.1016/j.toxrep.2024.101716",

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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

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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ER -

Human exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responses

Abstract

Funding

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

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