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Table 3 Mean change in metabolites and macromolecules on days with cooking exposure compared to clean air exposure†

From: Airway and systemic biomarkers of health effects after short-term exposure to indoor ultrafine particles from cooking and candles – A randomized controlled double-blind crossover study among mild asthmatic subjects

 

Cooking exposure

Metabolite / macromolecule

Chemical shift (ppm)

Cooking#24 hours

95% CI

p-value

Unsaturated fatty acid = CH

~ 5.25

-43.50

(-82.37; -4.63)

0.028

Unsaturated fatty acid = CH-CH2

~ 2.04

94.31

(20.83; 167.80)

0.012

Unsaturated fatty acid = CH-CH2

~ 2.04

106.02

(30.20; 181.85)

0.006

Unsaturated fatty acid = CH-CH2

~ 2.04

135.28

(15.57; 255.00)

0.027

Unsaturated fatty acid = CH-CH2

~ 1.97

99.31

(12.31; 186.30)

0.025

Alanine

~ 1.45

120.47

(32.22; 208.71)

0.008

Unidentified

~ 1.45

99.21

(12.72; 185.70)

0.025

Unidentified

~ 1.45

95.51

(9.81; 181.20)

0.029

Unidentified

~ 1.45

94.54

(9.27; 179.81)

0.030

Lipid -CH3 (+ Valine)

~ 1.00

107.89

(15.07; 200.71)

0.023

Lipid -CH3 (+ Valine)

~ 0.94

144.14

(14.50; 272.78)

0.028

  1. † Metabolites and macromolecules are shown if (p ≤ 0.03). Results are derived from linear mixed models of Nuclear Magnetic Resonance (NMR) data using Model 1 with interaction between exposure and time. Definition of abbreviations: ppm = parts per million
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Particle and Fibre Toxicology

ISSN: 1743-8977

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