[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100616926":3},{"organization":4,"armGroups":7,"interventions":19,"overallOfficials":29,"centralContacts":33,"locations":38,"responsibleParty":65,"collaborators":24,"id":68,"slug":69,"hasResults":70,"nctId":71,"briefTitle":72,"officialTitle":72,"acronym":73,"eligibilityCriteria":74,"healthyVolunteers":75,"sex":76,"minAge":77,"maxAge":24,"enrollmentInfo":78,"targetDuration":24,"studyType":81,"phases":82,"briefSummary":84,"conditions":85,"keywords":89,"overallStatus":94,"whyStopped":24,"lastUpdateSubmitDate":95,"lastUpdatePostDateStruct":96,"startDateStruct":99,"completionDateStruct":101,"leadSponsor":103,"locationsCount":104},{"fullName":5,"class":6},"University of Illinois at Chicago","OTHER",[8,13],{"label":9,"type":6,"description":10,"interventionNames":11},"Control Condition (Clean Indoor Air)","Participants will complete a control study session conducted in a controlled exposure chamber with clean indoor air and no cooking activity. Respiratory, cognitive, and physiological outcomes will be assessed during the session.",[12],"Other: Clean Indoor Air Exposure (Control)",{"label":14,"type":15,"description":16,"interventionNames":17},"Cooking Emissions Exposure","EXPERIMENTAL","Participants will complete an exposure study session conducted in the same controlled exposure chamber during which cooking activities generate ultrafine particles. Respiratory, cognitive, and physiological outcomes will be assessed during the session.",[18],"Other: Exposure to Cooking-Generated Ultrafine Particles and Gases",[20,25],{"type":6,"name":21,"description":22,"armGroupLabels":23,"otherNames":24},"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.",[9],null,{"type":6,"name":26,"description":27,"armGroupLabels":28,"otherNames":24},"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.",[14],[30],{"name":31,"affiliation":5,"role":32},"Mehdi Amouei Torkmahalleh, PhD","PRINCIPAL_INVESTIGATOR",[34],{"name":31,"role":35,"phone":36,"phoneExt":24,"email":37},"CONTACT","8326077765","mehdiat@uic.edu",[39],{"facility":40,"status":24,"city":41,"state":42,"zip":43,"country":44,"countryCode":45,"cosmosGeoPoint":46,"geoPoint":51,"contacts":52},"UIC","Chicago","Illinois","60612","United States","US",{"type":47,"coordinates":48},"Point",[49,50],-87.65005,41.85003,{"lat":50,"lon":49},[53,54,57,59,61,63],{"name":31,"role":35,"phone":36,"phoneExt":24,"email":37},{"name":55,"role":56,"phone":24,"phoneExt":24,"email":24},"Kyle J. Jennette, PhD","SUB_INVESTIGATOR",{"name":58,"role":56,"phone":24,"phoneExt":24,"email":24},"Leonard H. Go, MD",{"name":60,"role":56,"phone":24,"phoneExt":24,"email":24},"Rachel Lane, M.Sc.",{"name":62,"role":56,"phone":24,"phoneExt":24,"email":24},"Mahsa Alishiri, M.Sc.",{"name":64,"role":56,"phone":24,"phoneExt":24,"email":24},"Emani Cotton, B.Sc.",{"type":32,"investigatorFullName":66,"investigatorTitle":67,"investigatorAffiliation":5,"oldNameTitle":24,"oldOrganization":24},"Mehdi Amouei Torkmahalleh","Assistant Professor","100616926","short-term-health-outcomes-of-cooking-ufp-exposure-100616926",false,"NCT07311967","Short-Term Health Outcomes of Cooking UFP Exposure","UFP","Inclusion Criteria\n\nAdults 18 years of age or older\n\nAble to understand and speak English sufficiently to complete cognitive testing\n\nAble and willing to complete two consecutive study sessions lasting approximately 6 hours each\n\nAble to avoid cooking, toasting, and fume-generating household activities (e.g., strong cleaning products, ironing, hair drying) for 24 hours before each session\n\nAble to avoid tobacco, marijuana, vaping, and alcohol use as specified in the study protocol\n\nAble to provide informed consent\n\nExclusion Criteria\n\nYounger than 18 years old\n\nPregnant or planning pregnancy during study participation\n\nCurrent smoking or use of:\n\nCigarettes\n\nE-cigarettes or vaping devices\n\nMarijuana\n\nShisha\u002Fhookah\n\nBinge drinking, heavy alcohol use, or inability to abstain from alcohol for 24 hours before study visits\n\nRestaurant chefs or individuals who perform frequent commercial-level cooking\n\nIndividuals who cook two or more frying or grilling meals per day at home\n\nCooking anxiety or mageirocophobia\n\nAny diagnosed neurological disease, including stroke, seizure disorder, multiple sclerosis, traumatic brain injury, dementia, or similar conditions\n\nAny significant respiratory disease, including:\n\nChronic obstructive pulmonary disease (COPD)\n\nUntreated severe asthma\n\nChronic bronchitis or other major lung disease\n\nAny significant psychiatric condition, including:\n\nSchizophrenia spectrum disorder\n\nUntreated substance use disorder\n\nSevere mood disorder\n\nSevere anxiety disorder\n\nClaustrophobia or anxiety in enclosed spaces (if severe enough to interfere with chamber procedures)\n\nInability to comply with study procedures or safety requirements\n\nAny medical or psychological condition that, in the judgement of the investigators, may increase risk or interfere with study participation",true,"ALL","18 Years",{"count":79,"type":80},15,"ESTIMATED","INTERVENTIONAL",[83],"NA","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.",[86,87,88],"Cognitive Function Decline","Air Pollution Exposure","Respiratory Inflammation",[90,91,92,93],"Cooking emissions","Neurocognitive function","Respiratory symptoms","Ultrafine particles","NOT_YET_RECRUITING","2025-12-16",{"date":97,"type":98},"2025-12-31","ACTUAL",{"date":100,"type":80},"2026-01-02",{"date":102,"type":80},"2026-06-01",{"name":5,"class":6},1]