Acute Cardiopulmonary Responses to Inhaled UFPs from Cooking in Healthy Volunteers: A Controlled Clinical Study

Motahareh Naseri, Seyedeh Mohadeseh Kazemitabar, Seyedeh Ayeh Esmaili Talesh, Abilova Aigerim Sultanbekovna, Milad Malekipirbazari, Giorgio Buonanno, Luca Stabile, Flemming Cassee, Byron Crape, Dhawal Shah, MEHDI AMOUEI TORKMAHALLEH, University of Illinois at Chicago

     Abstract Number: 653
     Working Group: Health-Related Aerosols

Abstract
The vast majority of people spend approximately 90% of their lifetime indoors. Studies identified cooking as one of the most significant indoor particle sources which can produce high ultrafine particles (UFPs). Animal and human studies revealed the translocation of ultrafine particles to human organs such as brain, heart and lung. Inhaled UFPs may translocate to the heart through the blood circulation. This clinical study uses a novel and controlled methodology that provides new insights regarding the acute health impacts due to the exposure to cooking UFPs. Healthy volunteers (N=30) over 25 years old were recruited for this study. The volunteers resided for two consecutive days in a furnished apartment without being exposed to non-cooking sources. The first day was a control experiment (without cooking) and the second was an exposure experiment (with cooking). The volunteers’ heart rate were monitored continuously by attaching a portable ECG (ARES, AthenaDiaX GmbH, and Germany) to their chests for 48 hours. Systolic blood pressure (SBP) and Diastolic blood pressure (DBP) were measured by an Omron 10 blood pressure. Particle number and mass concentrations were recorded using a NanoTracer (Philips Aerasense, Netherlands) and RizgardPlus low cost PM monitor (Rizgard Payesh Asman, LLP, Iran). A Bedfont NObreath FeNO Monitor was used to measure the lung function. Volunteers entered the apartment at 8:00 am. The SBP and DBP, and FeNO were measured in 21 steps starting one hour after arrival (9 am) and continued at (10:00 am, 10:30 a.m. , 11:00 am, 11:30 am, 12:00, 14:00, 16:00, 18:00 and 20:00). The last measurement was at 9:00 a.m. the third day (97 hours after arrival). Frying chicken drumstick and French fries in sunflower oil using a gas stove were conducted without ventilation at 9:30 am on the second day (cooking day). UFPs, particular matter, CO2, indoor temperature, RH, and oil temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 5.37×105 particles/cm3.

§ Our preliminary results showed Systolic blood pressure (SBP) showed an increasing trend, with significant changes exactly after cooking. Diastolic blood pressure (DBP) experienced significant changes after cooking, one h after cooking, and 11h after cooking. No significant changes were observed for heart rate. FeNO results showed highest changes in Lung were observed exactly after cooking.