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

Mehdi Amouei Torkmahalleh; Motahareh Naseri; Sholpan Nurzhan; Raikhangul Gabdrashova; Zhibek Bekezhankyzy; Aidana Gimnkhan; Milad Malekipirbazari; Mojtaba Jouzizadeh; Mahsa Tabesh; Hamta Farrokhi; Hossein Mehri-Dehnavi; Reza Khanbabaie; Sahar Sadeghi; Ali Alizadeh khatir; Sergei Sabanov; Giorgio Buonanno; Philip K. Hopke; Flemming Cassee; Byron Crape

doi:10.1111/ina.12983

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

Mehdi Amouei Torkmahalleh^*, Motahareh Naseri, Sholpan Nurzhan, Raikhangul Gabdrashova, Zhibek Bekezhankyzy, Aidana Gimnkhan, Milad Malekipirbazari, Mojtaba Jouzizadeh, Mahsa Tabesh, Hamta Farrokhi, Hossein Mehri-Dehnavi, Reza Khanbabaie, Sahar Sadeghi, Ali Alizadeh khatir^*, Sergei Sabanov, Giorgio Buonanno, Philip K. Hopke, Flemming Cassee, Byron Crape

^*Corresponding author for this work

Chemistry

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

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/cm^3, 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.

Original language	English (US)
Article number	e12983
Journal	Indoor Air
Volume	32
Issue number	2
DOIs	https://doi.org/10.1111/ina.12983
State	Published - Feb 2022

Bibliographical note

Funding Information:
This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible.

Funding Information:
This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible.

Publisher Copyright:
© 2022 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Keywords

EEG
frying aerosol
neurodegenerative disease
ultrafine particles

ASJC Scopus subject areas

Environmental Engineering
Building and Construction
Public Health, Environmental and Occupational Health

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1111/ina.12983

Cite this

Amouei Torkmahalleh, M., Naseri, M., Nurzhan, S., Gabdrashova, R., Bekezhankyzy, Z., Gimnkhan, A., Malekipirbazari, M., Jouzizadeh, M., Tabesh, M., Farrokhi, H., Mehri-Dehnavi, H., Khanbabaie, R., Sadeghi, S., khatir, A. A., Sabanov, S., Buonanno, G., Hopke, P. K., Cassee, F., & Crape, B. (2022). Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses. Indoor Air, 32(2), Article e12983. https://doi.org/10.1111/ina.12983

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title = "Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses",

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",

author = "{Amouei Torkmahalleh}, Mehdi and Motahareh Naseri and Sholpan Nurzhan and Raikhangul Gabdrashova and Zhibek Bekezhankyzy and Aidana Gimnkhan and Milad Malekipirbazari and Mojtaba Jouzizadeh and Mahsa Tabesh and Hamta Farrokhi and Hossein Mehri-Dehnavi and Reza Khanbabaie and Sahar Sadeghi and khatir, {Ali Alizadeh} and Sergei Sabanov and Giorgio Buonanno and Hopke, {Philip K.} and Flemming Cassee and Byron Crape",

note = "Funding Information: This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible. Funding Information: This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible. Publisher Copyright: {\textcopyright} 2022 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.",

year = "2022",

month = feb,

doi = "10.1111/ina.12983",

language = "English (US)",

volume = "32",

journal = "Indoor Air",

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Amouei Torkmahalleh, M, Naseri, M, Nurzhan, S, Gabdrashova, R, Bekezhankyzy, Z, Gimnkhan, A, Malekipirbazari, M, Jouzizadeh, M, Tabesh, M, Farrokhi, H, Mehri-Dehnavi, H, Khanbabaie, R, Sadeghi, S, khatir, AA, Sabanov, S, Buonanno, G, Hopke, PK, Cassee, F & Crape, B 2022, 'Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses', Indoor Air, vol. 32, no. 2, e12983. https://doi.org/10.1111/ina.12983

TY - JOUR

T1 - Human exposure to aerosol from indoor gas stove cooking and the resulting nervous system responses

AU - Amouei Torkmahalleh, Mehdi

AU - Naseri, Motahareh

AU - Nurzhan, Sholpan

AU - Gabdrashova, Raikhangul

AU - Bekezhankyzy, Zhibek

AU - Gimnkhan, Aidana

AU - Malekipirbazari, Milad

AU - Jouzizadeh, Mojtaba

AU - Tabesh, Mahsa

AU - Farrokhi, Hamta

AU - Mehri-Dehnavi, Hossein

AU - Khanbabaie, Reza

AU - Sadeghi, Sahar

AU - khatir, Ali Alizadeh

AU - Sabanov, Sergei

AU - Buonanno, Giorgio

AU - Hopke, Philip K.

AU - Cassee, Flemming

AU - Crape, Byron

N1 - Funding Information: This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible. Funding Information: This study's authors are members of The Chemical and Aerosol Research Team (CART) and the Environment and Resource Efficiency Cluster (EREC). They would like to acknowledge CART and EREC for providing their support to conduct this research. This study's authors truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) that made this research study possible. Publisher Copyright: © 2022 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

PY - 2022/2

Y1 - 2022/2

N2 - 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.

AB - 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.

KW - EEG

KW - frying aerosol

KW - neurodegenerative disease

KW - ultrafine particles

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DO - 10.1111/ina.12983

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AN - SCOPUS:85122742196

SN - 0905-6947

VL - 32

JO - Indoor Air

JF - Indoor Air

IS - 2

M1 - e12983

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

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