Short-term Neurological Impact of Cooking UFPs
Motahareh Naseri, Fatemeh Amouei Torkmahalleh, Seyedeh Fatemeh Seyedebrahimi, Seyedeh Ayeh Esmaeilitaleshi, Atousa Amouei Torkmahalleh, Mohammad Hossein Forouzi, Sahar Sadeghi, Mojtaba Jouzizadeh, Milad Malekitabrizi, Dhawal Shah, MEHDI AMOUEI TORKMAHALLEH,
University of Illinois at Chicago Abstract Number: 624
Working Group: Health-Related Aerosols
AbstractIndoor sources can produce particles that have the potential to penetrate and accumulate within human organs. Since many individuals spend a substantial amount of their time indoors, it is imperative to investigate the impact of indoor particulate matter on human health. Research on indoor sources has shown that cooking activities primarily contribute to the presence of particulate matter indoors. Emerging epidemiologic evidence suggests an association between exposure to UFPs and malignant brain cancer. Some recent clinical studies also showed the short-term exposure to the diesel particles impairs functional brain connectivity and brain wave pattern. Cooking emits a copious number of UFPs containing trace elements with different morphology. Clinical studies regarding the effects of cooking particles on the human brain are limited. This study aims to explore the short-term effects of particles from gas stove cooking on the human brain during and up to 24 hours after exposure. An expert biostatistician designed the study under A two-group, randomized controlled crossover trial. At least thirty healthy individuals in the age of 25-70 were recruited as human subjects. The study was conducted over two consecutive days inside a residential unit where controlled conditions could be maintained. The first day was a control, and the second day was a cooking day. The brain EEG was measured using an electroencephalograph (EEG) device. The cooking was conducted at 9:30 am on the second day for 20 minutes. The results showed that the greatest changes to the brain happened in the frontal lobe 30 and 60 minutes after cooking. The second change was observed eight and 10 hours after cooking in all brain lobes. After 24 hours, all brain wave bands return to their baseline state. Alpha band significantly increased exactly after cooking and two hours after cooking. Beta and theta bands showed a decreasing trend. However, the delta showed an increasing trend. To complement our brain study, secondary outcomes such as blood pressure, lung fractional exhaled nitrogen oxide (FeNO), blood oxygen, blood biomarkers and peak flow have been conducted. The results will be presented during the 2023 AAAR conference.