Short-Term Health Outcomes of Cooking UFP Exposure

NCT ID: NCT07311967

Last Updated: 2025-12-31

Basic Information

• Recruitment Status: NOT_YET_RECRUITING
• Clinical Phase: NA
• Total Enrollment: 15 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2026-01-02
• Study Completion Date: 2026-06-01

Brief Summary

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.

Detailed Description

This study evaluates the short-term respiratory and cognitive responses to controlled exposure to cooking-generated ultrafine particles (UFPs). Cooking emissions are one of the most common sources of indoor particulate pollution, yet their acute physiological effects remain poorly characterized. To address this gap, the study uses a controlled exposure chamber environment that reproduces typical household cooking conditions while allowing precise measurement of airborne particle and gas concentrations.

Healthy adult volunteers will participate in two study sessions conducted on consecutive days. On the exposure day, research staff will prepare a standardized meal (frying potatoes and grilling beef) inside the chamber to generate UFPs and co-emitted gases at levels representative of home cooking. On the control day, participants remain in the same chamber but without any cooking activity. Participants will spend approximately six hours in the chamber each day and will remain at rest except during scheduled assessments.

The study employs a randomized two-period crossover design so each participant serves as their own control. Lung function and cognitive performance are assessed multiple times on each day using validated instruments. Air quality is monitored continuously using particle sizing instruments, particle mass monitors, and a gas analyzer to characterize exposure conditions. Pre-defined stopping rules and ventilation procedures are implemented if concentrations exceed levels typical of household cooking.

This study is designed to generate preliminary U.S.-based data on the immediate effects of cooking-related UFP exposure on respiratory function and cognitive performance. Findings will help define exposure-response patterns, support future NIH and American Lung Association proposals, and improve understanding of indoor air quality impacts in everyday environments.

Conditions

Cognitive Function Decline; Air Pollution Exposure; Respiratory Inflammation

Keywords

Cooking emissions; Neurocognitive function; Respiratory symptoms; Ultrafine particles

Study Design

• Allocation Method: NA
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: NONE

Study Groups

Control Condition (Clean Indoor Air)

Participants will complete a control study session conducted in a controlled exposure chamber with clean indoor air and no cooking activity. Respiratory, cognitive, and physiological outcomes will be assessed during the session.

Group Type: OTHER

Clean Indoor Air Exposure (Control)

Intervention Type: OTHER

Participants 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.

Cooking Emissions Exposure

Participants will complete an exposure study session conducted in the same controlled exposure chamber during which cooking activities generate ultrafine particles. Respiratory, cognitive, and physiological outcomes will be assessed during the session.

Group Type: EXPERIMENTAL

Exposure to Cooking-Generated Ultrafine Particles and Gases

Intervention Type: OTHER

Participants will be exposed to cooking-generated ultrafine particles and associated gases in a controlled exposure chamber during standardized cooking activities.

Interventions

Clean Indoor Air Exposure (Control)

Participants 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.

Intervention Type: OTHER

Exposure to Cooking-Generated Ultrafine Particles and Gases

Participants will be exposed to cooking-generated ultrafine particles and associated gases in a controlled exposure chamber during standardized cooking activities.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

Adults 18 years of age or older

Able to understand and speak English sufficiently to complete cognitive testing

Able and willing to complete two consecutive study sessions lasting approximately 6 hours each

Able to avoid cooking, toasting, and fume-generating household activities (e.g., strong cleaning products, ironing, hair drying) for 24 hours before each session

Able to avoid tobacco, marijuana, vaping, and alcohol use as specified in the study protocol

Able to provide informed consent

Exclusion Criteria

Younger than 18 years old

Pregnant or planning pregnancy during study participation

Current smoking or use of:

Cigarettes

E-cigarettes or vaping devices

Marijuana

Shisha/hookah

Binge drinking, heavy alcohol use, or inability to abstain from alcohol for 24 hours before study visits

Restaurant chefs or individuals who perform frequent commercial-level cooking

Individuals who cook two or more frying or grilling meals per day at home

Cooking anxiety or mageirocophobia

Any diagnosed neurological disease, including stroke, seizure disorder, multiple sclerosis, traumatic brain injury, dementia, or similar conditions

Any significant respiratory disease, including:

Chronic obstructive pulmonary disease (COPD)

Untreated severe asthma

Chronic bronchitis or other major lung disease

Any significant psychiatric condition, including:

Schizophrenia spectrum disorder

Untreated substance use disorder

Severe mood disorder

Severe anxiety disorder

Claustrophobia or anxiety in enclosed spaces (if severe enough to interfere with chamber procedures)

Inability to comply with study procedures or safety requirements

Any medical or psychological condition that, in the judgement of the investigators, may increase risk or interfere with study participation

• Minimum Eligible Age: 18 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Illinois at Chicago

OTHER

Sponsor Role: lead

University of Illinois Chicago, Chicago, Illinois

UNKNOWN

Sponsor Role: collaborator

Responsible Party

Mehdi Amouei Torkmahalleh

Assistant Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Mehdi Amouei Torkmahalleh, PhD

Role: PRINCIPAL_INVESTIGATOR

University of Illinois Chicago

Locations

UIC

Chicago, Illinois, United States

Countries

United States

Central Contacts

Mehdi Amouei Torkmahalleh, PhD

Role: CONTACT

Phone: 8326077765

Email: mehdiat@uic.edu

Facility Contacts

Mehdi Amouei Torkmahalleh, PhD

Role: primary

Study Documents

Document Type: Study Protocol

View Document

Document Type: Informed Consent Form

View Document

Document Type: Recruitment Email

View Document

Document Type: Screening Materials

View Document

Other Identifiers

STUDY2025-1120

Identifier Type: -

Identifier Source: org_study_id