TY - JOUR
T1 - The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove
AU - Gabdrashova, Raikhangul
AU - Nurzhan, Sholpan
AU - Naseri, Motahareh
AU - Bekezhankyzy, Zhibek
AU - Gimnkhan, Aidana
AU - Malekipirbazari, Milad
AU - Tabesh, Mahsa
AU - Khanbabaie, Reza
AU - Crape, Byron
AU - Buonanno, Giorgio
AU - Hopke, Philip K.
AU - Amouei Torkmahalleh, Aliakbar
AU - Amouei Torkmahalleh, Mehdi
N1 - Funding Information:
This study was supported by Nazarbayev University under the Faculty Small Grant (No: 090118FD5315), which is greatly appreciated by the authors of the current study. The authors of this manuscript, MAT and MN, are the members of the Chemical and Aerosol Research Team (CART) and also the Environment and Resource Efficiency Cluster (EREC) at Nazarbayev University. They would like to acknowledge the resources provided by CART and EREC to conduct this research. The authors would like to express their appreciation to Professor Flemming Cassee from National Institute for Public Health and the Environment, Bilthoven, the Netherlands, who reviewed and commented on this manuscript. His suggestions helped to improve this report.
Funding Information:
This study was supported by Nazarbayev University under the Faculty Small Grant (No: 090118FD5315 ), which is greatly appreciated by the authors of the current study.
Publisher Copyright:
© 2020 Elsevier B.V.
PY - 2021/1/1
Y1 - 2021/1/1
N2 - Cooking is a major source of indoor particulate matter (PM), especially ultrafine particles (UFPs). Long-term exposure to fine and ultrafine particles (UFPs) has been associated with adverse human health effects. Toxicological studies have demonstrated that exposure to PM2.5 (particles with aerodynamic diameter smaller than 2.5 μm) may result in increased blood pressure (BP). Some clinical studies have shown that acute exposure to PM2.5 causes changes in systolic (SBP) and diastolic blood pressure (DBP), depending on the source of particles. Studies assessing the effect of exposure to cooking PM on BP and heart rate (HR) using electric or gas stoves are not well represented in the literature. The aim of this investigation was to perform controlled studies to quantify the exposure of 50 healthy volunteer participants to fine and ultrafine particles emitted from a low-emissions recipe for frying ground beef on an electric stove. The BP and heart rate (HR) of the volunteers were monitored during exposure and after the exposure (2 h post-exposure). Maximum UFP and PM2.5 concentrations were 6.5 × 104 particles/cm3 and 0.017 mg/m3, respectively. Exposure to UFPs from frying was associated with statistically significant increases in the SBP. The lack of food and drink during the 2 h post-cooking period was also associated with a statistically significant reduction in SBP. No statistically significant changes in DBP were observed. Physiological factors, including heat stress over the stove, movements and anxiety, could be responsible for an elevation in HR at the early stages of the experiments with a subsequent drop in HR after 90 min post-cooking, when study participants were relaxed in a living room.
AB - Cooking is a major source of indoor particulate matter (PM), especially ultrafine particles (UFPs). Long-term exposure to fine and ultrafine particles (UFPs) has been associated with adverse human health effects. Toxicological studies have demonstrated that exposure to PM2.5 (particles with aerodynamic diameter smaller than 2.5 μm) may result in increased blood pressure (BP). Some clinical studies have shown that acute exposure to PM2.5 causes changes in systolic (SBP) and diastolic blood pressure (DBP), depending on the source of particles. Studies assessing the effect of exposure to cooking PM on BP and heart rate (HR) using electric or gas stoves are not well represented in the literature. The aim of this investigation was to perform controlled studies to quantify the exposure of 50 healthy volunteer participants to fine and ultrafine particles emitted from a low-emissions recipe for frying ground beef on an electric stove. The BP and heart rate (HR) of the volunteers were monitored during exposure and after the exposure (2 h post-exposure). Maximum UFP and PM2.5 concentrations were 6.5 × 104 particles/cm3 and 0.017 mg/m3, respectively. Exposure to UFPs from frying was associated with statistically significant increases in the SBP. The lack of food and drink during the 2 h post-cooking period was also associated with a statistically significant reduction in SBP. No statistically significant changes in DBP were observed. Physiological factors, including heat stress over the stove, movements and anxiety, could be responsible for an elevation in HR at the early stages of the experiments with a subsequent drop in HR after 90 min post-cooking, when study participants were relaxed in a living room.
KW - Beef
KW - Cardiovascular impact
KW - Frying
KW - Post-exposure
KW - Stress
KW - Sunflower oil
UR - http://www.scopus.com/inward/record.url?scp=85089691034&partnerID=8YFLogxK
U2 - 10.1016/j.scitotenv.2020.141334
DO - 10.1016/j.scitotenv.2020.141334
M3 - Article
C2 - 32846247
AN - SCOPUS:85089691034
SN - 0048-9697
VL - 750
JO - Science of The Total Environment
JF - Science of The Total Environment
M1 - 141334
ER -
