The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove
Gabdrashova R. Nurzhan S. Naseri M. Bekezhankyzy Z. Gimnkhan A. Malekipirbazari M. Tabesh M. Khanbabaie R. Crape B. Buonanno G. Hopke P.K. Amouei Torkmahalleh A. Amouei Torkmahalleh M.
1 January 2021Elsevier B.V.
Science of the Total Environment
2021#750
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.
Beef , Cardiovascular impact , Frying , Post-exposure , Stress , Sunflower oil
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Department of Biology, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan, 010000, Kazakhstan
Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Nur-Sultan, 010000, Kazakhstan
Department of Chemistry, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan, 010000, Kazakhstan
Department of Industrial Engineering, Bilkent University, Bilkent, Ankara, 06800, Turkey
Department of Physics, Babol Noshirvani University of Technology, Shariati Ave., Babol, 47148-71167, Iran
Department of Medicine, School of Medicine, Nazarbayev University, Nur-Sultan, 010000, Kazakhstan
Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via Di Biasio 43, Cassino, 03043, Italy
Department of Public Health Sciences, University of Rochester Medical Center, Rochester, 14642, NY, United States
Kheradvarzan Center for Rehabilitation Services to Seniors, Ghaemshahr, Mazandaran, Iran
Department of Biology
Department of Chemical and Materials Engineering
Department of Chemistry
Department of Industrial Engineering
Department of Physics
Department of Medicine
Department of Civil and Mechanical Engineering
Department of Public Health Sciences
Kheradvarzan Center for Rehabilitation Services to Seniors
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