There is insufficient knowledge about the systemic health effects of exposure to fine (PM2.5) and ultrafine particles emitted from typical indoor sources, including cooking and candlelight burning. We examined whether short-term exposure to emissions from cooking and burning candles cause inflammatory changes in young individuals with mild asthma. Thirty-six non-smoking asthmatics participated in a randomized controlled double-blind crossover study attending three exposure sessions (mean PM2.5 µg/m3; polycyclic aromatic hydrocarbons ng/m3): (a) air mixed with emissions from cooking (96.1; 1.1), (b) air mixed with emissions from candles (89.8; 10), and (c) clean filtered air (5.8; 1.0). Emissions were generated in an adjacent chamber and let into a full-scale exposure chamber where participants were exposed for five hours. Several biomarkers were assessed in relation to airway and systemic inflammatory changes; the primary outcomes of interest were surfactant Protein-A (SP-A) and albumin in droplets in exhaled air – novel biomarkers for changes in the surfactant composition of small airways. Secondary outcomes included cytokines in nasal lavage, cytokines, C-reactive protein (CRP), epithelial progenitor cells (EPCs), genotoxicity, gene expression related to DNA-repair, oxidative stress, and inflammation, as well as metabolites in blood. Samples were collected before exposure start, right after exposure and the next morning. SP-A in droplets in exhaled air showed stable concentrations following candle exposure, while concentrations decreased following cooking and clean air exposure. Albumin in droplets in exhaled air increased following exposure to cooking and candles compared to clean air exposure, although not significant. Oxidatively damaged DNA and concentrations of some lipids and lipoproteins in the blood increased significantly following exposure to cooking. We found no or weak associations between cooking and candle exposure and systemic inflammation biomarkers including cytokines, CRP, and EPCs. Cooking and candle emissions induced effects on some of the examined health-related biomarkers, while no effect was observed in others; Oxidatively damaged DNA and concentrations of lipids and lipoproteins were increased in blood after exposure to cooking, while both cooking and candle emissions slightly affected the small airways including the primary outcomes SP-A and albumin. We found only weak associations between the exposures and systemic inflammatory biomarkers. Together, the results show the existence of mild inflammation following cooking and candle exposure.

中文翻译：

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短期暴露于室内烹饪和蜡烛产生的超细颗粒后对健康影响的气道和全身生物标志物——一项针对轻度哮喘受试者的随机对照双盲交叉研究

对于接触典型室内来源（包括烹饪和烛光燃烧）排放的细颗粒物 (PM2.5) 和超细颗粒物对全身健康的影响，人们了解不够。我们研究了短期接触烹饪和燃烧蜡烛的排放物是否会导致患有轻度哮喘的年轻人发生炎症变化。36 名非吸烟哮喘患者参加了一项随机对照双盲交叉研究，参加了 3 次暴露试验（平均 PM2.5 µg/m3；多环芳烃 ng/m3）： (a) 空气与烹饪排放物混合 (96.1； 1.1），（b）与蜡烛排放物混合的空气（89.8；10），以及（c）清洁的过滤空气（5.8；1.0）。排放物在相邻的房间中产生，并进入一个全尺寸的暴露室，参与者在那里暴露了五个小时。评估了几种与气道和全身炎症变化相关的生物标志物；感兴趣的主要结果是呼出空气中液滴中的表面活性剂蛋白 A (SP-A) 和白蛋白——小气道表面活性剂成分变化的新型生物标志物。次要结果包括鼻腔灌洗液中的细胞因子、细胞因子、C反应蛋白（CRP）、上皮祖细胞（EPC）、遗传毒性、与DNA修复相关的基因表达、氧化应激和炎症，以及血液中的代谢物。在暴露开始前、暴露后立即和第二天早上收集样本。暴露于蜡烛后，呼出空气中液滴中的 SP-A 浓度稳定，而暴露于烹饪和清洁空气后浓度下降。与暴露在清洁空气中相比，暴露于烹饪和蜡烛后呼出空气中的白蛋白含量有所增加，但并不显着。接触烹饪后，氧化损伤的 DNA 以及血液中某些脂质和脂蛋白的浓度显着增加。我们发现烹饪和蜡烛暴露与全身炎症生物标志物（包括细胞因子、CRP 和 EPC）之间没有或微弱的关联。烹饪和蜡烛排放对一些受检查的健康相关生物标志物产生影响，而对其他生物标志物则没有观察到影响；暴露于烹饪后，血液中氧化损伤的 DNA 以及脂质和脂蛋白的浓度都会增加，而烹饪和蜡烛排放都会轻微影响小气道，包括主要结果 SP-A 和白蛋白。我们发现暴露与全身炎症生物标志物之间的关联性很弱。总之，结果表明烹饪和蜡烛暴露后存在轻度炎症。