Human Exposure to Aerosol from Indoor Gas Stove Cooking and the Resulting Cardiovascular System Responses

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 (30minutes, 60minutes, 90minutes, and 120minutes 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 98mmHg (before the exposure) to 106mmHg 60minutes after the exposure. The results suggested that frying emission statistically significantly impacted blood pressure.