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Tytuł:
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The impact on heart rate and blood pressure following exposure to ultrafine particles from cooking using an electric stove.
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Autorzy:
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Gabdrashova R; Department of Biology, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Nurzhan S; Department of Biology, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Naseri M; Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Bekezhankyzy Z; Department of Chemistry, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Gimnkhan A; Department of Chemistry, School of Humanities and Social Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Malekipirbazari M; Department of Industrial Engineering, Bilkent University, Bilkent, 06800 Ankara, Turkey.
Tabesh M; Department of Physics, Babol Noshirvani University of Technology, Shariati Ave., Babol 47148-71167, Iran.
Khanbabaie R; Department of Physics, Babol Noshirvani University of Technology, Shariati Ave., Babol 47148-71167, Iran.
Crape B; Department of Medicine, School of Medicine, Nazarbayev University, Nur-Sultan 010000, Kazakhstan.
Buonanno G; Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via Di Biasio 43, Cassino 03043, Italy.
Hopke PK; Department of Public Health Sciences, University of Rochester Medical Center, Rochester, NY 14642, USA.
Amouei Torkmahalleh A; Kheradvarzan Center for Rehabilitation Services to Seniors, Ghaemshahr, Mazandaran, Iran.
Amouei Torkmahalleh M; Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Nur-Sultan 010000, Kazakhstan. Electronic address: .
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Źródło:
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The Science of the total environment [Sci Total Environ] 2021 Jan 01; Vol. 750, pp. 141334. Date of Electronic Publication: 2020 Aug 02.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Original Publication: Amsterdam, Elsevier.
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MeSH Terms:
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Air Pollutants*/adverse effects
Air Pollutants*/analysis
Air Pollution, Indoor*/analysis
Blood Pressure ; Cooking ; Heart Rate ; Humans ; Particle Size ; Particulate Matter/analysis
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Contributed Indexing:
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Keywords: Beef; Cardiovascular impact; Frying; Post-exposure; Stress; Sunflower oil
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Substance Nomenclature:
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0 (Air Pollutants)
0 (Particulate Matter)
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Entry Date(s):
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Date Created: 20200827 Date Completed: 20201111 Latest Revision: 20201111
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Update Code:
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20240105
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DOI:
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10.1016/j.scitotenv.2020.141334
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PMID:
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32846247
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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 PM 2.5 (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 PM 2.5 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 PM 2.5 concentrations were 6.5 × 10 4 particles/cm 3 and 0.017 mg/m 3 , 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
