AAAR 37th Annual Conference October 14 - October 18, 2019 Oregon Convention Center Portland, Oregon, USA
Abstract View
The Impact of Cooking Aerosol on Human Brain and Heart
MEHDI AMOUEI TORKMAHALLEH, Motahareh Naser, Zhibek Bekezhankyzy, Aidana Gimnkhan, Nurzhan Sholpan, Raikhangul Gabdrashova, Milad Malekipirbazari, Mojtaba Jozizade, Mahsa Tabesh, Hamta Farrokhi, Reza Khanbabaie, Hossein Mehri-Dehnavi, Chemical and Aerosol Research Team, Nazarbayev University
Abstract Number: 823 Working Group: From Aerosol Dosimetry and Toxicology to Health
Abstract The cooking emission in residential or commercial kitchens is one of the main indoor PM sources that results in human exposure to high concentrations of ultrafine particles (UFPs) While there are few clinical studies investigating the cardiovascular effects of cooking aerosol, no clinical study exists in the literature investigating the impact of cooking aerosol on human brain. The main objective of this study was to investigate the blood pressure, heart rate and brain’s wave pattern changes during and after acute exposure to cooking aerosol. Twelve volunteers were monitored for brain wave pattern and 60 volunteers for examined for blood pressure (BP) and hear rate (HR). All volunteers were non-atopic, non-smoking, and healthy adults (18-46 years old). The measurements were conducted before, end of, and 30 minutes after cooking, using electroencephalography (EEG) and up to 2 hours after cooking for BP and HR. Frying ground beef in some sunflower oil using electric stove representing a low emission recipe was conducted. UFPs, particulate matter (PM1, PM2.5, PM4, PM10), CO2, indoor temperature, indoor RH, oil and meat temperatures were monitored continuously throughout the experiments. It was found that Systolic blood pressure (SBP) statistically significantly increased due to exposure to cooking aerosol while no change was observed in Diastolic blood pressure (DBP) and HR. Furthermore, cooking aerosol significantly increased Beta and alpha band of the brain while delta band significantly decreased. All changes occurred on frontal and temporal lobes of the brain. Both cardiovascular and nervous impacts due to exposure to cooking aerosol was observed mainly with a delay up to 2 hours post-exposure. Comparisons between this study and the EEG pattern of those who were exposed to diesel engine exhaust and smoking fumes as well as neurodegenerative diseases such as Alzheimer and Parkinson will be presented.