TY - JOUR
T1 - The impact of frying aerosol on human brain activity
AU - Naseri, Motahareh
AU - Jouzizadeh, Mojtaba
AU - Tabesh, Mahsa
AU - Malekipirbazari, Milad
AU - Gabdrashova, Raikhangul
AU - Nurzhan, Sholpan
AU - Farrokhi, Hamta
AU - Khanbabaie, Reza
AU - Mehri-Dehnavi, Hossein
AU - Bekezhankyzy, Zhibek
AU - Gimnkhan, Aidana
AU - Dareini, Maryam
AU - Kurmangaliyeva, Akbota
AU - Islam, Nazia
AU - Crape, Byron
AU - Buonanno, Giorgio
AU - Cassee, Flemming
AU - Amouei Torkmahalleh, Mehdi
N1 - Funding Information:
The authors of this study would like to acknowledge Nazarbayev University for providing the Faculty Small Grant (No: 090118FD5315 ) to the authors of this manuscript to conduct this study.
Publisher Copyright:
© 2019 Elsevier B.V.
PY - 2019/9
Y1 - 2019/9
N2 - Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM1, PM2.5, PM4, PM10), CO2, indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 105 particles/cm3. EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust.
AB - Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM1, PM2.5, PM4, PM10), CO2, indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 105 particles/cm3. EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust.
KW - Brain EEG
KW - Frying
KW - Neurodegenerative disease
KW - Translocation
KW - Ultrafine particles
UR - http://www.scopus.com/inward/record.url?scp=85068104386&partnerID=8YFLogxK
U2 - 10.1016/j.neuro.2019.06.008
DO - 10.1016/j.neuro.2019.06.008
M3 - Article
C2 - 31254560
AN - SCOPUS:85068104386
SN - 0161-813X
VL - 74
SP - 149
EP - 161
JO - NeuroToxicology
JF - NeuroToxicology
ER -
