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      Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses

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      Author(s)
      Torkmahalleh, Mehdi Amouei
      Naseri, Motahareh
      Nurzhan, Sholpan
      Gabdrashova, Raikhangul
      Bekezhankyzy, Zhibek
      Gimnkhan, Aidana
      Malekipirbazari, Milad
      Jouzizadeh, Mojtaba
      Tabesh, Mahsa
      Farrokhi, Hamta
      Mehri-Dehnavi, Hossein
      Khanbabaie, Reza
      Sadeghi, Sahar
      Khatir, Ali Alizadeh
      Sabanov, Sergei
      Buonanno, Giorgio
      Hopke, Philip K.
      Cassee, Flemming
      Crape, Byron
      Date
      2022-01-17
      Source Title
      Indoor Air
      Electronic ISSN
      1600-0668
      Publisher
      Wiley
      Volume
      32
      Issue
      2
      Pages
      1 - 14
      Language
      English
      Type
      Article
      Item Usage Stats
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      17
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      Abstract
      Our knowledge of the effects of exposure to indoor ultrafine particles (sub-100 nm, #/cm3) on human brain activity is very limited. The effects of cooking ultrafine particles (UFP) on healthy adults were assessed using an electroencephalograph (EEGs) for brain response. Peak ultrafine particle concentrations were approximately 3 × 105 particle/cm3, and the average level was 1.64 × 105 particle/cm3. The average particle number emission rate (S) and the average number decay rate (a+k) for chicken frying in brain experiments were calculated to be 2.82 × 1012 (SD = 1.83 × 1012, R2 = 0.91, p = 0.0013) particles/min, 0.47 (SD = 0.30, R2 = 0.90, p < 0.0001) min−1, respectively. EEGs were recorded before and during cooking (14 min) and 30 min after the cooking sessions. The brain fast-wave band (beta) decreased during exposure, similar to people with neurodegenerative diseases. It subsequently increased to its pre-exposure condition for 70% of the study participants after 30 min. The brain slow-wave band to fast-wave band ratio (theta/beta ratio) increased during and after exposure, similar to observed behavior in early-stage Alzheimer's disease (AD) patients. The brain then tended to return to its normal condition within 30 min following the exposure. This study suggests that chronically exposed people to high concentrations of cooking aerosol might progress toward AD.
      Keywords
      EEG
      Frying aerosol
      Neurodegenerative disease
      Ultrafine particles
      Permalink
      http://hdl.handle.net/11693/111505
      Published Version (Please cite this version)
      https://doi.org/10.1111/ina.12983
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      • Department of Industrial Engineering 758
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