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

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, r

SUBMITTER: Naseri M 

PROVIDER: S-EPMC11387595 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature