NCT07311967

Short-Term Health Outcomes of Cooking UFP Exposure

• Status: Not Yet Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 15 (estimated)
• Sponsor: University of Illinois at Chicago · Academic / Other
• Sex: All
• Age: 18 Years
• Healthy volunteers: Accepted

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

Interventions

Type	Name	Description
OTHER	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.
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.

Timeline

• Start date: 2026-01-02
• Primary completion: 2026-03-01
• Completion: 2026-06-01
• First posted: 2025-12-31
• Last updated: 2025-12-31

Locations

1 site across 1 country: United States