Airway and systemic biomarkers of health effects after short-term exposure to indoor ultrafine particles from cooking and candles - A randomized controlled double-blind crossover study among mild asthmatic subjects.
Biomarkers
Candles
Cooking
Human exposure
Indoor air
Inflammation
Metabolomics
Oxidatively damaged DNA
SP-A
Ultrafine particles
Journal
Particle and fibre toxicology
ISSN: 1743-8977
Titre abrégé: Part Fibre Toxicol
Pays: England
ID NLM: 101236354
Informations de publication
Date de publication:
10 07 2023
10 07 2023
Historique:
received:
06
02
2023
accepted:
28
06
2023
medline:
12
7
2023
pubmed:
11
7
2023
entrez:
10
7
2023
Statut:
epublish
Résumé
There is insufficient knowledge about the systemic health effects of exposure to fine (PM SP-A in droplets in exhaled air showed stable concentrations following candle exposure, while concentrations decreased following cooking and clean air exposure. Albumin in droplets in exhaled air increased following exposure to cooking and candles compared to clean air exposure, although not significant. Oxidatively damaged DNA and concentrations of some lipids and lipoproteins in the blood increased significantly following exposure to cooking. We found no or weak associations between cooking and candle exposure and systemic inflammation biomarkers including cytokines, CRP, and EPCs. Cooking and candle emissions induced effects on some of the examined health-related biomarkers, while no effect was observed in others; Oxidatively damaged DNA and concentrations of lipids and lipoproteins were increased in blood after exposure to cooking, while both cooking and candle emissions slightly affected the small airways including the primary outcomes SP-A and albumin. We found only weak associations between the exposures and systemic inflammatory biomarkers. Together, the results show the existence of mild inflammation following cooking and candle exposure.
Sections du résumé
BACKGROUND
There is insufficient knowledge about the systemic health effects of exposure to fine (PM
RESULTS
SP-A in droplets in exhaled air showed stable concentrations following candle exposure, while concentrations decreased following cooking and clean air exposure. Albumin in droplets in exhaled air increased following exposure to cooking and candles compared to clean air exposure, although not significant. Oxidatively damaged DNA and concentrations of some lipids and lipoproteins in the blood increased significantly following exposure to cooking. We found no or weak associations between cooking and candle exposure and systemic inflammation biomarkers including cytokines, CRP, and EPCs.
CONCLUSIONS
Cooking and candle emissions induced effects on some of the examined health-related biomarkers, while no effect was observed in others; Oxidatively damaged DNA and concentrations of lipids and lipoproteins were increased in blood after exposure to cooking, while both cooking and candle emissions slightly affected the small airways including the primary outcomes SP-A and albumin. We found only weak associations between the exposures and systemic inflammatory biomarkers. Together, the results show the existence of mild inflammation following cooking and candle exposure.
Identifiants
pubmed: 37430267
doi: 10.1186/s12989-023-00537-7
pii: 10.1186/s12989-023-00537-7
pmc: PMC10332087
doi:
Substances chimiques
Biomarkers
0
C-Reactive Protein
9007-41-4
Albumins
0
Cytokines
0
Lipids
0
Types de publication
Randomized Controlled Trial
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
26Informations de copyright
© 2023. The Author(s).
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