The impact of frying aerosol on human brain activity

Motahareh Naseri; Mojtaba Jouzizadeh; Mahsa Tabesh; Milad Malekipirbazari; Raikhangul Gabdrashova; Sholpan Nurzhan; Hamta Farrokhi; Reza Khanbabaie; Hossein Mehri-Dehnavi; Zhibek Bekezhankyzy; Aidana Gimnkhan; Maryam Dareini; Akbota Kurmangaliyeva; Nazia Islam; Byron Crape; Giorgio Buonanno; Flemming Cassee; Mehdi Amouei Torkmahalleh

doi:10.1016/j.neuro.2019.06.008

The impact of frying aerosol on human brain activity

Motahareh Naseri, Mojtaba Jouzizadeh, Mahsa Tabesh, Milad Malekipirbazari, Raikhangul Gabdrashova, Sholpan Nurzhan, Hamta Farrokhi, Reza Khanbabaie, Hossein Mehri-Dehnavi, Zhibek Bekezhankyzy, Aidana Gimnkhan, Maryam Dareini, Akbota Kurmangaliyeva, Nazia Islam, Byron Crape, Giorgio Buonanno, Flemming Cassee, Mehdi Amouei Torkmahalleh^*

^*Corresponding author for this work

Chemistry

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

37 Scopus citations

Abstract

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, PM_2.5, 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.

Original language	English (US)
Pages (from-to)	149-161
Number of pages	13
Journal	NeuroToxicology
Volume	74
DOIs	https://doi.org/10.1016/j.neuro.2019.06.008
State	Published - Sep 2019

Bibliographical note

Funding Information:
The authors of this study would like to acknowledge Nazarbayev University for providing the Faculty Small Grant (No: 090118FD5315 ) to the authors of this manuscript to conduct this study.

Publisher Copyright:
© 2019 Elsevier B.V.

Keywords

Brain EEG
Frying
Neurodegenerative disease
Translocation
Ultrafine particles

ASJC Scopus subject areas

General Neuroscience
Toxicology

UN SDGs

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

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10.1016/j.neuro.2019.06.008

Cite this

Naseri, M., Jouzizadeh, M., Tabesh, M., Malekipirbazari, M., 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., & Amouei Torkmahalleh, M. (2019). The impact of frying aerosol on human brain activity. NeuroToxicology, 74, 149-161. https://doi.org/10.1016/j.neuro.2019.06.008

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title = "The impact of frying aerosol on human brain activity",

abstract = "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.",

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author = "Motahareh Naseri and Mojtaba Jouzizadeh and Mahsa Tabesh and Milad Malekipirbazari and Raikhangul Gabdrashova and Sholpan Nurzhan and Hamta Farrokhi and Reza Khanbabaie and Hossein Mehri-Dehnavi and Zhibek Bekezhankyzy and Aidana Gimnkhan and Maryam Dareini and Akbota Kurmangaliyeva and Nazia Islam and Byron Crape and Giorgio Buonanno and Flemming Cassee and {Amouei Torkmahalleh}, Mehdi",

note = "Funding Information: The authors of this study would like to acknowledge Nazarbayev University for providing the Faculty Small Grant (No: 090118FD5315 ) to the authors of this manuscript to conduct this study. Publisher Copyright: {\textcopyright} 2019 Elsevier B.V.",

year = "2019",

month = sep,

doi = "10.1016/j.neuro.2019.06.008",

language = "English (US)",

volume = "74",

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Naseri, M, Jouzizadeh, M, Tabesh, M, Malekipirbazari, M, 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 & Amouei Torkmahalleh, M 2019, 'The impact of frying aerosol on human brain activity', NeuroToxicology, vol. 74, pp. 149-161. https://doi.org/10.1016/j.neuro.2019.06.008

TY - JOUR

T1 - The impact of frying aerosol on human brain activity

AU - Naseri, Motahareh

AU - Jouzizadeh, Mojtaba

AU - Tabesh, Mahsa

AU - Malekipirbazari, Milad

AU - Gabdrashova, Raikhangul

AU - Nurzhan, Sholpan

AU - Farrokhi, Hamta

AU - Khanbabaie, Reza

AU - Mehri-Dehnavi, Hossein

AU - Bekezhankyzy, Zhibek

AU - Gimnkhan, Aidana

AU - Dareini, Maryam

AU - Kurmangaliyeva, Akbota

AU - Islam, Nazia

AU - Crape, Byron

AU - Buonanno, Giorgio

AU - Cassee, Flemming

AU - Amouei Torkmahalleh, Mehdi

N1 - Funding Information: The authors of this study would like to acknowledge Nazarbayev University for providing the Faculty Small Grant (No: 090118FD5315 ) to the authors of this manuscript to conduct this study. Publisher Copyright: © 2019 Elsevier B.V.

PY - 2019/9

Y1 - 2019/9

N2 - 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.

AB - 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.

KW - Brain EEG

KW - Frying

KW - Neurodegenerative disease

KW - Translocation

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SN - 0161-813X

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EP - 161

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JF - NeuroToxicology

ER -

The impact of frying aerosol on human brain activity

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

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