Short-Term Health Outcomes of Cooking UFP Exposure

University of Illinois

Status: Not yet enrolling

Conditions: Air Pollution Exposure; Cognitive Function Decline; Respiratory Inflammation

Treatments: Other: Clean Indoor Air Exposure (Control); Other: Exposure to Cooking-Generated Ultrafine Particles and Gases

Study type: Interventional

Funder types: Other

Identifiers

NCT07311967

STUDY2025-1120

Details and patient eligibility

About

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.

Full 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.

Enrollment: 15 estimated patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion and exclusion 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

Trial design

Primary purpose: Basic Science

Allocation: N/A

Interventional model: Crossover Assignment

Masking: None (Open label)

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15 participants in 2 patient groups

Control Condition (Clean Indoor Air)

Other group

Description:

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.

Treatment:

Other: Clean Indoor Air Exposure (Control)

Cooking Emissions Exposure

Experimental group

Description:

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.

Treatment:

Other: Exposure to Cooking-Generated Ultrafine Particles and Gases