On the thermal effect induced in tissue samples exposed to extremely low-frequency electromagnetic field

Area of Science:

• Biophysics
• Food Science
• Public Health

Background:

• Investigated the public health implications of 50 Hz electromagnetic field (EMF) exposure from industrial and domestic sources.
• Examined potential side effects during food storage near EMF sources and for individuals near conducting wires.

Purpose of the Study:

• To quantify the thermal effects of 50 Hz EMF on mammalian tissues.
• To establish a relationship between EMF exposure levels and temperature changes in biological samples.

Main Methods:

• Utilized a fluorescence emission-based thermal sensor and a fluoroptic temperature probe for precise temperature measurements.
• Exposed ex-vivo porcine tissues (liver, kidney, brain, muscle, lung, bone) to controlled 50 Hz EMF (4-10 mT) in Helmholtz coils.
• Recorded temperature dynamics with 0.1°C accuracy every second during exposure.

Main Results:

• Demonstrated a consistent temperature increase of approximately 2.0°C in tissues at 10 mT magnetic flux density.
• Observed similar temperature dynamics across various porcine tissues, chosen for their human physiological relevance.
• Established a quantitative relationship between the thermal effect and the applied magnetic flux density.

Conclusions:

• The observed thermal effects are attributed to heating, increased bioimpedance, and water vaporization in exposed tissues.
• Findings suggest potential food degradation due to heating effects and raise concerns about possible in vivo biological impacts.
• Highlights the need for further research into the biomedical consequences of EMF exposure on living organisms and food safety.