Ultrafine particles generated during indoor cooking were found to potentially induce cognitive decline in the brain. Small particles 2.5 μm or less are delivered to the brain through the respiratory tract and other pathways, affecting health.
The Korea Disease Control and Prevention Agency National Institute of Health said on the 25th that these findings were published in the international journal Indoor Air in May. The research team conducted experiments using transgenic mice with manipulated genes. They exposed the mice to ultrafine particles emitted while cooking pork for 4 hours a day, 5 days a week, for 4 weeks.
As a result, mice exposed to ultrafine particles showed changes in the hippocampus, which is responsible for memory in the brain. Amyloid beta accumulation increased in the hippocampus. Abnormal buildup of proteins such as amyloid beta in the brain can cause Alzheimer's disease.
The mice showed reduced ability to remember space or recognize environmental changes. Protein expression that forms memories and consolidation neurons decreased, indicating that the cellular signal transduction system was not functioning normally.
This study shows the importance of indoor air quality management. Kim Won-ho, deputy director of the Chronic Disease Convergence Research, said, "Reducing indoor ultrafine particles by strengthening ventilation while cooking could be a preventive strategy that potentially lowers the risk of degenerative brain diseases such as dementia."