Acute respiratory effects of short-term exposures to nitrogen dioxide.
Eleven study subjects with asthma and 12 normal controls were monitored for 5 days with a portable continuous nitrogen dioxide (NO2) monitoring instrument held at breathing level before, during, and after cooking dinner on a gas cooking range. Forced expiratory volume in 1 sec (FEV1.0), forced expiratory volume (FEV25-75), peak expiratory flow, and a tracing of the entire flow curve was monitored before the gas stove was turned on, during a break in cooking, immediately after, and 1 hr after cooking was completed. Study design for detection of health effects of the acute exposures to NO2 described above and a method of validating findings in an exposure chamber are discussed in this paper.
Goldstein
I F
IF
Columbia University School of Public Health, New York, New York.
Lieber
K
K
Andrews
L R
LR
Kazembe
F
F
Foutrakis
G
G
Huang
P
P
Hayes
C
C
D000328:Adult; D000393:Air Pollutants / Q000633:toxicity*; D001249:Asthma / Q000503:physiopathology; D002648:Child; D003296:Cooking; D005740:Gases / Q000633:toxicity; D006801:Humans; D008176:Lung Volume Measurements; D009585:Nitrogen Dioxide / Q000633:toxicity*; D012119:Respiration / Q000187:drug effects*; D013147:Spirometry
D000393:Air Pollutants; D005740:Gases; D009585:Nitrogen Dioxide