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

Gabdrashova, Raikhangul; Nurzhan, Sholpan; Naseri, Motahareh; Bekezhankyzy, Zhibek; Gimnkhan, Aidana; Malekipirbazari, Milad; Tabesh, Mahsa; Khanbabaie, Reza; Crape, Byron; Buonanno, Giorgio; Hopke, Philip K.; Torkmahalleh, Aliakbar Amouei; Torkmahalleh, Mehdi Amouei

doi:10.1016/j.scitotenv.2020.141334

Cited by 15 publications

(5 citation statements)

References 64 publications

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“…More recently, an enhanced ROS content in cooking fumes was found to be associated with a lower cell viability as well as an enhanced inflammatory cytokine expression of human bronchial epithelial cells . However, most of the laboratory studies to date have focused on investigating the health impacts of primary emissions from cooking. ,, The toxicity of secondary cooking emission and how it evolves upon atmospheric aging process still remain poorly understood.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic Oxidative Potential of Organic Aerosol from Heated Cooking Oil

Wang

Takhar

Zhao

et al. 2021

ACS Earth Space Chem.

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Cooking emissions contribute significantly to organic aerosol in urban areas, but the evolution of physicochemical properties and health impacts upon atmospheric aging remain poorly understood. In this study, detailed chemical composition and oxidative potential (OP) of primary organic aerosol (POA) and secondary organic aerosol (SOA) from heated cooking oils (canola, olive, peanut) were characterized. Results from acellular oxidative potential measurements indicate an enhanced OP in photochemically aged cooking SOA compared to that in POA, which is accompanied by increasing abundance of reactive oxygen species (ROS) measured using electron paramagnetic resonance (EPR) spectroscopy. In SOA from heated canola oil, enhanced total ROS production (by a factor of 26) coincides with the increased particle-phase peroxide content (from 15 to 26%) across six different photooxidation conditions (up to 2 days of atmospheric aging equivalent). Positive correlations were found among total ROS abundance, peroxide content, and average carbon oxidation state of canola oil SOA along with aging. Photooxidation of representative volatile compounds from heated cooking oils shows that unsaturated aldehydes are the dominant contributors to peroxides in cooking oil SOA during atmospheric aging, and the degree of unsaturation in the aldehyde precursor is linked with the total ROS/peroxide content in SOA. The abundant OH radicals suggest that peroxides are the major radical source in aged cooking SOA, likely initiated by the homolytic cleavage of the oxygen−oxygen single bond. Our study bridges the chemical composition and OP of cooking aerosol upon atmospheric aging, shedding light on the evolution of cooking emissions and their dynamic toxicity in the atmosphere.

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Section: Introductionmentioning

confidence: 99%

“…39 However, most of the laboratory studies to date have focused on investigating the health impacts of primary emissions from cooking. 29,30,40 The toxicity of secondary cooking emission and how it evolves upon atmospheric aging process still remain poorly understood.…”

Section: ■ Introductionmentioning

confidence: 99%

Dynamic Oxidative Potential of Organic Aerosol from Heated Cooking Oil

Wang

Takhar

Zhao

et al. 2021

ACS Earth Space Chem.

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“…The timing of the monitoring of UFP concentrations in this study coincided with the traditional evening cooking period and therefore likely included peak levels of UFP concentrations and therefore the highest exposure periods. Cooking is a well-established source of UFP (Gabdrashova et al 2021;Wan et al 2011) and the findings of this study could well be presenting the 'worst case scenario'. Additionally, instrument malfunction resulted in only 25 measurements being obtained for PM 2.5 , which might have influenced some of the outcomes observed in this study.…”

Section: Strengths and Limitationsmentioning

confidence: 88%

“…This instrument detects and counts UFP ≤ 1 µm and was programmed to log data at 5-min intervals, for 6 h, from 4 pm onwards. This time period was selected as a likely time when cooking would be undertaken, which is identified as a significant source of indoor fine and UFP emissions (Bhangar et al 2011;Buonanno et al 2009;Gabdrashova et al 2021;Liang et al 2014;Torkmahalleh et al 2017;Wan et al 2011).…”

Section: Indoor Air Quality Measurementsmentioning

confidence: 99%

Residential indoor exposure to fine and ultrafine particulate air pollution in association with blood pressure and subclinical central haemodynamic markers of cardiovascular risk among healthy adults living in Perth, Western Australia

Gilbey

Reid

Zhao

et al. 2022

Air Qual Atmos Health

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Despite that large percentages of individual daily time is spent in the home, few studies have examined the relationship between indoor particulate matter (PM) exposure in residential settings with subclinical indicators of cardiovascular risk. This cross-sectional study investigated associations between exposure to fine (PM2.5) and ultrafine (UFP) PM in domestic indoor environments, with central blood pressure (BP) and component BP measures (pulse pressure, augmented pressure [AP], augmentation index [AIx], mean arterial pressure, pulse wave velocity [PWV]) in 40 non-smoking, otherwise healthy adults (58% women) living in Perth, Western Australia. Overall, in adjusted models, an interquartile range (IQR) increase in PM2.5 was associated with a 3.2 mmHg (95% confidence interval [CI]: 0.99, 5.45) higher diastolic BP, and a 1.8 mmHg lower AP (95%CI: − 3.63, − 0.01) and 0.4 m/s PWV (95%CI: − 0.80, − 0.08), respectively. For the UFP fraction, an IQR increase was associated with a 5.2% higher AIx (95%CI: 0.51, 9.97) and a 0.6 m/s lower PWV (95%CI: − 1.00, − 0.11).When stratified by sex, higher UFP concentrations were associated with higher DBP and lower PWV among women. Among men, higher UFP concentrations were associated with lower AP. Exposure to domestic indoor fine and ultrafine PM was associated with preclinical indicators of cardiovascular risk and some of these relationships were affected by sex. These findings contribute important evidence linking low-level residential indoor PM exposure with measurable impacts on cardiovascular physiology and may inform preventative recommendations as part of risk profiles for susceptible individuals.

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“…It has been found that particles at the nanoscale level cause more adverse health effects than larger particles with the same components 9 . In vitro and in vivo experiments have reported that the particles generated from cooking could deposit in the lungs, leading to adverse health effects on both the respiratory and cardiovascular systems, including decreased lung function, asthma, myocardial infarction, all-cause mortality, and cancer 10 – 13 . Epidemiological investigations have also demonstrated a significant link between negative health effects and exposure to PM from cooking 7 , 14 .…”

Section: Introductionmentioning

confidence: 99%

Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

Gao

Zhang

Zou

et al. 2021

Sci Rep

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Ultrafine particles have been increasingly linked to adverse health effects in restaurant workers. This study aimed to clarify the exposure characteristics and risks of ultrafine particles during the cooking process, and to provide a reasonable standard for protecting the workers in the Chinese restaurant. The temporal variations in particle concentrations (number concentration (NC), mass concentration (MC), surface area concentration (SAC), and personal NC), and size distributions by number were measured by real-time system. The hazard, exposure, and risk levels of ultrafine particles were analyzed using the control banding tools. The NC, MC, and SAC increased during the cooking period and decreased gradually to background levels post-operation. The concentration ratios of MC, total NC, SAC, and personal NC ranged from 3.82 to 9.35. The ultrafine particles were mainly gathered at 10.4 and 100 nm during cooking. The exposure, hazard and risk levels of the ultrafine particles were high. These findings indicated that the workers during cooking were at high risk due to exposure to high levels of ultrafine particles associated with working activity and with a bimodal size distribution. The existing control strategies, including engineering control, management control, and personal protection equipment need to be improved to reduce the risk.

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

Cited by 15 publications

References 64 publications

Dynamic Oxidative Potential of Organic Aerosol from Heated Cooking Oil

Dynamic Oxidative Potential of Organic Aerosol from Heated Cooking Oil

Residential indoor exposure to fine and ultrafine particulate air pollution in association with blood pressure and subclinical central haemodynamic markers of cardiovascular risk among healthy adults living in Perth, Western Australia

Characteristics and risk assessment of occupational exposure to ultrafine particles generated from cooking in the Chinese restaurant

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