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

Motahareh Naseri; Aigerim Abilova Sultanbekovna; Milad Malekipirbazari; Elzira Kenzhegaliyeva; Giorgio Buonanno; Luca Stabile; Philip K Hopke; Flemming Cassee; Byron Crape; Sergei Sabanov; Saule Zhumambayeva; Fatma Ozturk; Mehrdad Jafari Tadi; Mehdi Amouei Torkmahalleh; Dhawal Shah

doi:10.1016/j.toxrep.2024.101716

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

Toxicol Rep. 2024 Aug 17:13:101716. doi: 10.1016/j.toxrep.2024.101716. eCollection 2024 Dec.

Authors

Affiliations

¹ Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Astana, Kazakhstan.
² Clinical Academic Department of Laboratory Medicine, Pathology and Genetics, University Medical Center, Astana, Kazakhstan.
³ Department of Computer Science and Engineering, Chalmers University of Technology, Gothenburg SE41296, Sweden.
⁴ Department of Civil and Mechanical Engineering, University of Cassino and Southern Lazio, via Di Biasio 43, Cassino 03043, Italy.
⁵ Department of Public Health Sciences, University of Rochester Medical Center, Rochester, NY 14642, USA.
⁶ National Institute for Public Health and the Environment, Bilthoven, The Netherlands.
⁷ Department of Medicine, School of Medicine, Nazarbayev University, Astana, Kazakhstan.
⁸ Department of mining, School of Mining and Geosciences, Nazarbayev University, Astana, Kazakhstan.
⁹ Department of children diseases with courses in allergy hematology and endocrinology, Astana Medical University, Astana, Kazakhstan.
¹⁰ Environmental Engineering Department, Faculty of Engineering, Bolu Abant Izzet Baysal University (BAIBU), Golkoy Campus, Bolu 14030, Turkey.
¹¹ Department of Cell and Molecular Medicine, Rush University Medical Center, Chicago, IL 60607, USA.
¹² Division of Environmental and Occupational Health Sciences, School of Public Health, University of Illinois at Chicago, Chicago, IL 60612, USA.

Abstract

The effect of cooking aerosol on the human heart was investigated in this study. The heart rate and blood pressure of 33 healthy adults were monitored before, exactly after, and two hours post-exposure (30 minutes, 60 minutes, 90 minutes, and 120 minutes after cooking). One hundred twenty grams of ground beef was fried in sunflower oil for twenty minutes using a gas stove without ventilation. Ultrafine particles, indoor temperature, relative humidity, carbon dioxide, oil, and meat temperatures were monitored during the experiment. The average particle emission rate (S) and average decay rate (a+k) for meat frying were found to be 2.09×10¹³ (SD=3.94 ×10¹³, R²=0.98, P <0.0001) particles/min, and 0.055 (SD=0.019, R²=0.91, P <0.0001) particles/min, respectively. No statistically significant changes in diastolic blood pressure (DBP) and heart rate (HR) were observed. The average systolic blood pressure (SBP) statistically significantly increased from 98 mmHg (before the exposure) to 106 mmHg 60 minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure.

Keywords: Diastolic blood pressure; Frying aerosol; Heart rate; Systolic blood pressure; Ultrafine particles.