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.
journal_name
Neurotoxicologyjournal_title
Neurotoxicologyauthors
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 Torkmahalldoi
10.1016/j.neuro.2019.06.008subject
Has Abstractpub_date
2019-09-01 00:00:00pages
149-161eissn
0161-813Xissn
1872-9711pii
S0161-813X(19)30056-7journal_volume
74pub_type
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