The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove

Raikhangul Gabdrashova, Sholpan Nurzhan, Motahareh Naseri, Zhibek Bekezhankyzy, Aidana Gimnkhan, Milad Malekipirbazari, Mahsa Tabesh, Reza Khanbabaie, Byron Crape, Giorgio Buonanno, Philip K. Hopke, Aliakbar Amouei Torkmahalleh, Mehdi Amouei Torkmahalleh*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

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.

Original languageEnglish (US)
Article number141334
JournalScience of The Total Environment
Volume750
DOIs
StatePublished - Jan 1 2021

Keywords

  • Beef
  • Cardiovascular impact
  • Frying
  • Post-exposure
  • Stress
  • Sunflower oil

ASJC Scopus subject areas

  • Environmental Engineering
  • Environmental Chemistry
  • Waste Management and Disposal
  • Pollution

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