Brand new research has found that exposure to nanoparticles during cooking causes changes to brain activity similar to that observed in early-stage Alzheimer’s disease.
Research was done on the brain activity of people before, during, and after exposure to ultrafine particles from cooking.
Ultrafine particles, which can be found in cooking fumes, are incredibly small and able to penetrate the human body. Study participants were exposed to these particles as the researchers fried a chicken drumstick on a gas stove.
Their brain activity was recorded using an electroencephalograph (EEG) before cooking, at the end of cooking, and 30 minutes after cooking. Ultrafine particle concentrations in the air were constantly monitored and reached peak levels during frying. Shockingly, they found that beta waves of the brain decreased during exposure to the ultrafine particles, similar to people with neurodegenerative diseases.
Moreover, the theta/beta wave ratio of the brain increased during and after exposure, similar to that observed in early-stage Alzheimer’s disease. Brain activity for most participants returned to normal within 30 minutes.
The changes to brain wave patterns during and shortly after exposure could be due to the ultrafine particles from the fumes reaching the brain through the nose.
The researchers suggest using proper ventilation during cooking to reduce the potential risk of neurodegenerative disease.
Sources: The World News, MSN
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