Food and lifestyle impact on breath VOCs using portable mass spectrometer—pilot study across European countries

Abstract

Abstract In the modern world, many people are changing old dietary and lifestyle habits to improve the quality of their living—to treat or just prevent possible diseases. The main goal of this pilot study was to assess the food and lifestyle impact on exhaled breath volatile organic compounds (VOCs) in various population groups. It was done by employing a recently validated portable membrane-inlet mass spectrometer—MIMS. Thus, the obtained results would also represent the additional confirmation for the employment of the new instrument in the breath analysis. The pilot study involved 151 participants across Europe, including people with overweight, obesity, type 2 diabetes mellitus, cardiovascular disease, people with poor-quality diet and professional athletes. Exhaled breath acetone, ethanol, isoprene, and n-pentane levels were determined in samples before the meal, and 120 min after the meal. Obtained basal ppbv values were mainly in accordance with previously reported, which confirms that MIMS instrument can be used in the breath analysis. Combining the quantified levels along with the information about the participants’ lifestyle habits collected via questionnaire, an assessment of the food and lifestyle impact was obtained. Notable alteration in examined VOC levels upon meal consumption was detected in more than 70% of all participants, with exception for isoprene, which was affected in about half of participants. Lifestyle parameters impact was examined using statistical analysis of variance (ANOVA) on ranks test. Statistically significant differences in basal breath VOC levels were observed among all examined population groups. Also, n-pentane and ethanol levels significantly differed in people of different ages, as well as acetone levels in people with different physical activity habits. These findings are promising for further, more focused research using MIMS technique in breath analysis.