Could your kitchen stove be fogging your brain?

NCT ID NCT07311967

Not yet recruiting Knowledge-focused Sponsor: University of Illinois at Chicago Source: ClinicalTrials.gov ↗

First seen Jun 25, 2026 · Last updated Jun 27, 2026 · Updated 1 time

Summary

This study will test whether tiny particles released during cooking (like frying and grilling) can temporarily affect memory and lung function. Fifteen healthy adults will spend two separate 6-hour sessions in a special room: one with clean air and one with typical cooking fumes. Researchers will measure changes in verbal memory, processing speed, and peak airflow to see if cooking emissions have short-term health effects.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: Exposure to cooking-generated ultrafine particles and gases
What this could lead to: If successful, this study could show that everyday cooking fumes temporarily affect memory and breathing, pointing toward ways to reduce indoor air pollution risks.
What could go wrong: This is a very small, early study (15 people) that only looks at short-term effects in a lab. Real-world cooking may differ, and the results may not apply to everyone.

This is an AI summary of the original study and may miss details. Read our disclaimer.

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Conditions

The condition(s) this trial relates to.

Signs and Symptoms, Respiratory

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

AIR POLLUTION EXPOSURE COGNITIVE FUNCTION DECLINE RESPIRATORY INFLAMMATION

Contacts and locations

Locations

UIC

Chicago, Illinois, 60612, United States

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