Browsing by Author "Crape, B."

Now showing 1 - 2 of 2

Open Access
The impact of frying aerosol on human brain activity
(Elsevier, 2019) Naseri, M.; Jouzizadeh, M.; Tabesh, M.; Malekipirbazari, Milad; Gabdrashova, R.; Nurzhan, S.; Farrokhi, H.; Khanbabaie, R.; Mehri-Dehnavi, H.; Bekezhankyzy, Z.; Gimnkhan, A.; Dareini, M.; Kurmangaliyeva, A.; Islam, N.; Crape, B.; Buonanno, G.; Cassee, F.; Torkmahalleh, M.
Knowledge on the impact of the exposure to indoor ultrafine particles (UFPs) on the human brain is restricted. Twelve non-atopic, non-smoking, and healthy adults (10 female and 7 male, in average 22 years old) were monitored for brain physiological responses via electroencephalographs (EEGs) during cooking. Frying ground beef meat in sunflower oil using electric stove without ventilation was conducted. UFPs, particulate matter (PM) (PM1, PM2.5, PM4, PM10), CO2, indoor temperature, RH, oil and meat temperatures were monitored continuously throughout the experiments. The UFP peak concentration was recorded to be approximately 2.0 × 105 particles/cm3. EEGs were recorded before exposure, at end of cooking when PM peak concentrations were observed, and 30 min after the end of the cooking session (post-exposure). Brain electrical activity statistically significantly changed during post-exposure compared to the before exposure, suggesting the translocation of UFPs to the brain, occurring solely in the frontal and temporal lobes of the brain. Study participants older than 25 were more susceptible to UFPs compared to those younger than 25. Also, the brain abnormality was mainly driven by male rather than female study participants. The brain slow-wave band (delta) decreased while the fast-wave band (Beta3) increased similar to the pattern found in the literature for the exposure to smoking fumes and diesel exhaust.
Open Access
The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove
(Elsevier, 2020-08-02) 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.; Aleya, L.
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.