• About
  • Policies
  • What is open access
  • Library
  • Contact
Advanced search
      View Item 
      •   BUIR Home
      • Scholarly Publications
      • Faculty of Engineering
      • Department of Industrial Engineering
      • View Item
      •   BUIR Home
      • Scholarly Publications
      • Faculty of Engineering
      • Department of Industrial Engineering
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.

      The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove

      Thumbnail
      Embargo Lift Date: 2022-08-02
      View / Download
      1.2 Mb
      Author(s)
      Gabdrashova, R.
      Nurzhan, S.
      Naseri, M.
      Bekezhankyzy, Z.
      Gimnkhan, A.
      Malekipirbazari, Milad
      Tabesh, M.
      Khanbabaie, R.
      Crape, B.
      Buonanno, G.
      Hopke, P. K.
      Torkmahalleh, A. A.
      Torkmahalleh, M. A.
      Editor
      Aleya, L.
      Date
      2020-08-02
      Source Title
      Science of The Total Environment
      Print ISSN
      0048-9697
      Electronic ISSN
      1879-1026
      Publisher
      Elsevier
      Volume
      750
      Pages
      1 - 10
      Language
      English
      Type
      Article
      Item Usage Stats
      26
      views
      0
      downloads
      Abstract
      Cooking is a major source of indoor particulate matter (PM), especially ultrafine particles (UFPs). Long-term exposure to fine and ultrafine particles (UFPs) has been associated with adverse human health effects. Toxicological studies have demonstrated that exposure to PM2.5 (particles with aerodynamic diameter smaller than 2.5 μm) may result in increased blood pressure (BP). Some clinical studies have shown that acute exposure to PM2.5 causes changes in systolic (SBP) and diastolic blood pressure (DBP), depending on the source of particles. Studies assessing the effect of exposure to cooking PM on BP and heart rate (HR) using electric or gas stoves are not well represented in the literature. The aim of this investigation was to perform controlled studies to quantify the exposure of 50 healthy volunteer participants to fine and ultrafine particles emitted from a low-emissions recipe for frying ground beef on an electric stove. The BP and heart rate (HR) of the volunteers were monitored during exposure and after the exposure (2 h post-exposure). Maximum UFP and PM2.5 concentrations were 6.5 × 104 particles/cm3 and 0.017 mg/m3, respectively. Exposure to UFPs from frying was associated with statistically significant increases in the SBP. The lack of food and drink during the 2 h post-cooking period was also associated with a statistically significant reduction in SBP. No statistically significant changes in DBP were observed. Physiological factors, including heat stress over the stove, movements and anxiety, could be responsible for an elevation in HR at the early stages of the experiments with a subsequent drop in HR after 90 min post-cooking, when study participants were relaxed in a living room.
      Keywords
      Frying
      Cardiovascular impact
      Sunflower oil
      Beef
      Stress
      Post-exposure
      Permalink
      http://hdl.handle.net/11693/77588
      Published Version (Please cite this version)
      https://doi.org/10.1016/j.scitotenv.2020.141334
      Collections
      • Department of Industrial Engineering 733
      Show full item record

      Browse

      All of BUIRCommunities & CollectionsTitlesAuthorsAdvisorsBy Issue DateKeywordsTypeDepartmentsCoursesThis CollectionTitlesAuthorsAdvisorsBy Issue DateKeywordsTypeDepartmentsCourses

      My Account

      Login

      Statistics

      View Usage StatisticsView Google Analytics Statistics

      Bilkent University

      If you have trouble accessing this page and need to request an alternate format, contact the site administrator. Phone: (312) 290 2976
      © Bilkent University - Library IT

      Contact Us | Send Feedback | Off-Campus Access | Admin | Privacy