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

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dc.authorscopusid57209583115
dc.authorscopusid59293290200
dc.authorscopusid55990145500
dc.authorscopusid59293605400
dc.authorscopusid7006985475
dc.authorscopusid25825603200
dc.authorscopusid36047973900
dc.contributor.authorNaseri, Motahareh
dc.contributor.authorSultanbekovna, Aigerim Abilova
dc.contributor.authorMalekipirbazari, Milad
dc.contributor.authorKenzhegaliyeva, Elzira
dc.contributor.authorBuonanno, Giorgio
dc.contributor.authorStabile, Luca
dc.contributor.authorHopke, Philip K.
dc.date.accessioned2024-09-25T19:45:06Z
dc.date.available2024-09-25T19:45:06Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractThe 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. © 2024 The Authorsen_US
dc.description.sponsorshipNazarbayev University, NU, (11022021CRP1503, 091019CRP2104)en_US
dc.identifier.doi10.1016/j.toxrep.2024.101716
dc.identifier.issn2214-7500
dc.identifier.scopus2-s2.0-85201756579en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1016/j.toxrep.2024.101716
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12858
dc.identifier.volume13en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Inc.en_US
dc.relation.ispartofToxicology Reportsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectDiastolic blood pressureen_US
dc.subjectFrying aerosolen_US
dc.subjectHeart rateen_US
dc.subjectSystolic blood pressureen_US
dc.subjectUltrafine particlesen_US
dc.titleHuman exposure to aerosol from indoor gas stove cooking and the resulting cardiovascular system responsesen_US
dc.typeArticleen_US

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