Interaction of Cooking-Generated Aerosols on the Human Nervous System and the Impact of Caloric Restriction Post-Exposure
Naseri M. Sadeghi S. Malekipirbazari M. Nurzhan S. Gabdrashova R. Bekezhankyzy Z. Khanbabaie R. Crape B. Shah D. Amouei Torkmahalleh M.
October 2024Multidisciplinary Digital Publishing Institute (MDPI)
Nutrients
2024#16Issue 20
Background: The inhalation of cooking-generated aerosols could lead to translocation to the brain and impact its function; therefore, the effects of cooking-generated aerosols on healthy adults were investigated using an electroencephalograph (EEG) during the 2 h period post-exposure. Methods: To explore any changes from the impact of exposure to cooking-generated aerosols on the human brain due to the absence of food intake during exposure, we divided the study participants into three groups: (A) no food intake for 2 h (2 h-zero calorie intake), (B) non-zero calorie intake, and (C) control group (simulated cooking). Results: The ultrafine particle concentrations increased from 9.0 × 103 particles/cm3 at the background level to approximately 8.74 × 104 particles/cm3 during cooking. EEGs were recorded before cooking (step 1), 60 min after cooking (step 2), 90 min after cooking (step 3), and 120 min after cooking (step 4). Comparing the non-zero calorie group with the control group, it was concluded that exposure to cooking-generated aerosols resulted in a 12.82% increase in the alpha band two hours post-exposure, compared to pre-exposure. The results revealed that zero calorie intake after exposure mitigated the impacts of cooking-generated aerosols for the alpha, beta3, theta, and delta bands, while it exacerbated effects on the whole brain for the beta1 and beta2 bands. Conclusions: While these are short-term studies, long-term exposure to cooking-generated ultrafine particles can be established through successive short-term exposures. These results underscore the need for further research into the health impacts of cooking-generated aerosols and the importance of implementing strategies to mitigate exposure.
EEG , frying aerosols , ultrafine particles , zero calorie intake
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Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Astana, 010000, Kazakhstan
Department of Computer Science and Engineering, Chalmers University of Technology, University of Gothenburg, Gothenburg, SE-41296, Sweden
Department of Biological Sciences, School of Science and Humanities, Nazarbayev University, Astana, 010000, Kazakhstan
Department of Chemistry, School of Engineering, Nazarbayev University, Astana, 010000, Kazakhstan
Department of Physics, IKK Barber School of Arts and Sciences, University of British Columbia, Kelowna, V1V 1V7, BC, Canada
Department of Biomedical Sciences, School of Medicine, Nazarbayev University, Astana, 010000, Kazakhstan
Division of Environmental and Occupational Health Sciences, School of Public Health, University of Illinois at Chicago, Chicago, 60612, IL, United States
Department of Chemical and Materials Engineering
Department of Computer Science and Engineering
Department of Biological Sciences
Department of Chemistry
Department of Physics
Department of Biomedical Sciences
Division of Environmental and Occupational Health Sciences
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