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

Simple item page
buir.contributor.authorMalekipirbazari, Milad
buir.contributor.orcidMalekipirbazari, Milad|0000-0002-3212-6498
dc.citation.epage10en_US
dc.citation.spage1en_US
dc.citation.volumeNumber750en_US
dc.contributor.authorGabdrashova, R.
dc.contributor.authorNurzhan, S.
dc.contributor.authorNaseri, M.
dc.contributor.authorBekezhankyzy, Z.
dc.contributor.authorGimnkhan, A.
dc.contributor.authorMalekipirbazari, Milad
dc.contributor.authorTabesh, M.
dc.contributor.authorKhanbabaie, R.
dc.contributor.authorCrape, B.
dc.contributor.authorBuonanno, G.
dc.contributor.authorHopke, P. K.
dc.contributor.authorTorkmahalleh, A. A.
dc.contributor.authorTorkmahalleh, M. A.
dc.contributor.editorAleya, L.
dc.date.accessioned2022-02-23T11:54:26Z
dc.date.available2022-02-23T11:54:26Z
dc.date.issued2020-08-02
dc.departmentDepartment of Industrial Engineeringen_US
dc.description.abstractCooking 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.en_US
dc.description.provenanceSubmitted by Esma Aytürk (esma.babayigit@bilkent.edu.tr) on 2022-02-23T11:54:26Z No. of bitstreams: 1 The_impact_on_heart_rate_and_blood_pressure_following_exposure_to_ultrafine_particles_from_cooking_using_an_electric_stove.pdf: 1274737 bytes, checksum: 2d2df89a978ea0d8bf3e259e58dacd29 (MD5)en
dc.description.provenanceMade available in DSpace on 2022-02-23T11:54:26Z (GMT). No. of bitstreams: 1 The_impact_on_heart_rate_and_blood_pressure_following_exposure_to_ultrafine_particles_from_cooking_using_an_electric_stove.pdf: 1274737 bytes, checksum: 2d2df89a978ea0d8bf3e259e58dacd29 (MD5) Previous issue date: 2020-08-02en
dc.embargo.release2022-08-02
dc.identifier.doi10.1016/j.scitotenv.2020.141334en_US
dc.identifier.eissn1879-1026
dc.identifier.issn0048-9697
dc.identifier.urihttp://hdl.handle.net/11693/77588
dc.language.isoEnglishen_US
dc.publisherElsevieren_US
dc.relation.isversionofhttps://doi.org/10.1016/j.scitotenv.2020.141334en_US
dc.source.titleScience of The Total Environmenten_US
dc.subjectFryingen_US
dc.subjectCardiovascular impacten_US
dc.subjectSunflower oilen_US
dc.subjectBeefen_US
dc.subjectStressen_US
dc.subjectPost-exposureen_US
dc.titleThe impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stoveen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
The_impact_on_heart_rate_and_blood_pressure_following_exposure_to_ultrafine_particles_from_cooking_using_an_electric_stove.pdf
Size:
1.22 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.69 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scholarly Publications - Industrial Engineering