Short-Term Health Outcomes of Cooking UFP Exposure
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18+
SponsorUniversity of Illinois at Chicago
About this trial
This study examines the short-term respiratory and cognitive effects of exposure to ultrafine particles (UFPs) generated during typical household cooking. Healthy adults will complete two 6-hour sessions in a controlled exposure chamber at the University of Illinois Chicago: one control day with clean indoor air and one exposure day during which standardized cooking (frying potatoes and grilling beef) is performed by research staff. Participants will not cook or handle food. Lung function will be measured using peak expiratory flow (PEF), and cognitive performance will be assessed using validated tests including the Hopkins Verbal Learning Test-Revised and the Processing Speed Index from the WAIS-IV. Airborne particle and gas concentrations in the chamber will be continuously monitored to ensure that exposures remain within levels typical of everyday home cooking. Findings will help characterize acute physiological responses to indoor cooking emissions and inform future research on indoor air quality and potential mitigation strategies.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
None
Disqualifiers
None
Trial design
Design model
Crossover
Treatments tested in this trial
Clean Indoor Air Exposure (Control)
Other interventionParticipants will be exposed to clean indoor air in a controlled exposure chamber with no cooking activity. This condition serves as the control session for within-subject comparisons.
Exposure to Cooking-Generated Ultrafine Particles and Gases
Other interventionParticipants will be exposed to cooking-generated ultrafine particles and associated gases in a controlled exposure chamber during standardized cooking activities.
Treatment groups
15 Participants
are divided into 2 treatment groupsGroup A: Control Condition (Clean Indoor Air)Other 1 intervention
Group B: Cooking Emissions ExposureExperimental treatment 1 intervention
Trial outcomes
Primary outcomes
1
Change in Hopkins Verbal Learning Test-Revised (HVLT-R) Total Recall Score
Cognitive performance related to verbal memory will be assessed using the Hopkins Verbal Learning Test-Revised (HVLT-R). The primary metric will be the change in HVLT-R Total Recall Score between exposure and control conditions, calculated from repeated assessments to evaluate short-term cognitive effects of ultrafine particle exposure.
Time frame
Measured at baseline and at approximately 1, 2, 3, and 5 hours after session start on both study days2
Change in Peak Expiratory Flow (PEF)
Peak Expiratory Flow (PEF) will be measured using a handheld peak flow meter to assess short-term changes in lung function following exposure to cooking-generated ultrafine particles compared with the clean-air control day. Changes are evaluated within subjects using repeated measurements across both conditions.
Time frame
Measured at baseline and at approximately 1, 2, 3, and 5 hours after session start on both study days3
Change in WAIS Symbol Search Raw Score
Cognitive performance related to processing speed and visual attention will be assessed using the Symbol Search subtest of the Wechsler Adult Intelligence Scale (WAIS). The primary metric will be the change in WAIS Symbol Search raw score between exposure and control conditions, calculated from repeated assessments to evaluate short-term cognitive effects of ultrafine particle exposure.
Time frame
Measured at baseline and at approximately 1, 2, 3, and 5 hours after session start on both study daysSecondary outcomes
1
Ultrafine Particle Number Size Distribution in particles/cm3
Ultrafine particle number size distributions will be measured using a Scanning Mobility Particle Sizer (SMPS) and Partector 2 Pro. These measurements characterize exposure conditions and allow correlation with physiological responses.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periods.2
Fine Particle Mass Concentrations (PM2.5) in microgram/cm3
Particle mass concentrations (PM2.5) will be measured using a DustTrak DRX monitor to quantify particulate exposure profiles during cooking and control sessions. These measurements characterize exposure conditions and allow correlation with physiological responses.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periods3
Total Volatile Organic Compound (VOC) concentration in ppm
Concentrations of over 50 volatile organic compounds (VOCs) will be monitored using FTIR spectroscopy (Gasmet DX4040) to characterize exposure to total VOC concentration during cooking. The concentration of individual gases will be add up to quantify total VOC concentration.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periods4
CO2 concentration in ppm
Description: Concentrations of CO2 will be monitored using Atmocube, Atmo, USA instrument. This measurement characterize exposure conditions and allow correlation with physiological responses.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periodsOther outcomes
1
Temperature Condition in Exposure Chamber
Ambient temperature will be recorded to ensure environmental conditions remain consistent and to support interpretation of particle behavior.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periods2
Number of Participants Reporting Acute Symptoms During Study Sessions
Participant-reported symptoms related to tolerability of the study procedures and exposure will be assessed using a standardized symptom checklist administered by study staff. Symptoms assessed will include throat or eye irritation, cough, headache, dizziness, and nausea. The outcome measure will be the number of participants reporting one or more symptoms during each study session.
Time frame
Assessed at baseline and at approximately 1, 2, 3, and 5 hours after session start on control and exposure days3
Relative Humidity Condition in Exposure Chamber
Relative Humidity in the chamber will be recorded to ensure environmental conditions remain consistent and to support interpretation of particle behavior.
Time frame
Continuously measured average concentration with one minute intervals during each study session on control and exposure days, from session start to session end (approximately 5 hours per session), across both study periodsSponsors and contacts
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Source ClinicalTrials.gov
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