Abstract View
Nerves Impact Following Short-Term Exposure to Cooking Ultrafine Particles
Motahareh Naseri, MEHDI AMOUEI TORKMAHALLEH, Mojtaba Jozizadeh, Sahar Sadeghi, Reza Khanbabaie, Flemming Cassee, Nazarbayev University, Nur-Sultan, Kazakhstan
Abstract Number: 81
Working Group: Indoor Aerosols
Abstract
This abstract summarizes a controlled clinical study investigating the impact of cooking (frying chicken and fries) ultrafine particles using a gas stove on the human brain and alzheimer biomarkers. At least thirty healthy volunteers over 25 years old are currently being recruited for this study. The experiments is presently being conducted in two consecutive days in a fully furnished apartment. The first day is a control day when no cooking is conducted and the second day is the exposure day when cooking is performed. The study participant will stay in the experimental apartment for the whole 2 days including control and exposure experiments. Each volunteer is experienced the first day as a control experiment (without cooking) and the second day as an exposure experiment (with cooking). An Electroencephalograph (QEEG) is used to measure the brain wave pattern. Volunteers enter the apartment at 8:00 am. The brain EEG is measured in 21 steps starting one h after arrival (9 am) and ending 49 hours after the arrival. The cooking is conducted 25 and half hours after arrival (at 9:30 am the second day) for 20 minutes. Interleukin-6 (IL-6) as an Inflammatory marker, beta-amyloid, and alpha-synuclein were measured in plasma or serum in five steps (one h after arrival (9 am), 2 hours after arrival (10:00 am), 25 hours after arrival (9:00 am), 26 hours after arrival (10:00 am) and 49 hours after arrival (09:00 am)). So far we examined 10 volunteers and we continue the measurements until at least 30 volunteers are studied. The results will be presented at the upcoming AAAR conference.
Keywords: Electroencephalography, Inflammatory markers, blood biomarkers.