The impact of frying aerosol on human brain activity

• Published in: Neurotoxicology (Park Forest South) 2019-09, Vol.74, p.149-161
• Main Authors: Naseri, Motahareh, Jouzizadeh, Mojtaba, Tabesh, Mahsa, Malekipirbazari, Milad, Gabdrashova, Raikhangul, Nurzhan, Sholpan, Farrokhi, Hamta, Khanbabaie, Reza, Mehri-Dehnavi, Hossein, Bekezhankyzy, Zhibek, Gimnkhan, Aidana, Dareini, Maryam, Kurmangaliyeva, Akbota, Islam, Nazia, Crape, Byron, Buonanno, Giorgio, Cassee, Flemming, Amouei Torkmahalleh, Mehdi
• Format: Article
• Language: English
• Subjects: Adult; Aerosols - toxicity; Aging; Air Pollutants - toxicity; Air Pollution, Indoor - adverse effects; Atopy; Brain; Brain - drug effects; Brain EEG; Carbon dioxide; Carbon Dioxide - analysis; Cooking; Diesel engines; EEG; Electroencephalography - drug effects; Exposure; Female; Frying; Fumes; Humans; Male; Meat; Neurodegenerative disease; Neurodegenerative Diseases - chemically induced; Particulate emissions; Particulate matter; Particulate Matter - toxicity; Physiological responses; Red Meat; Sex Characteristics; Smoking; Sunflower Oil; Sunflowers; Temperature; Translocation; Ultrafine particles; Ultrafines; Ventilation; Young Adult
• ISSN: 0161-813X; 1872-9711
• DOI: 10.1016/j.neuro.2019.06.008

•Exposure to frying aerosol significantly impacted human brain activity.•Beta, Alpha and Delta statistically significantly changed.•Frontal and Temporal lobes experienced the changes in the wave pattern.•No changes occurred in heart rate and blood pressure.•Particle count was found to be more influential than particle mass. 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.