Levels and determinants of fine particulate matter and carbon monoxide in kitchens using biomass and non-biomass fuel for cooking
Levels and determinants of fine particulate matter and carbon monoxide in kitchens using biomass and non-biomass fuel for cooking
To assist interpretation of a study in rural Pakistan on the use of biomass for cooking and the risk of coronary heart disease, we continuously monitored airborne concentrations of fine particulate matter (PM2.5) and carbon monoxide (CO) for up to 48 h in the kitchens of households randomly selected from the parent study. Satisfactory data on PM2.5 and CO respectively were obtained for 16 and 17 households using biomass, and 19 and 17 using natural gas. Linear regression analysis indicated that in comparison with kitchens using natural gas, daily average PM2.5 concentrations were substantially higher in kitchens that used biomass in either a chimney stove (mean difference 611, 95% CI: 359, 863 µg/m3) or traditional three-stone stove (mean difference 389, 95% CI: 231, 548 µg/m3). Daily average concentrations of CO were significantly increased when biomass was used in a traditional stove (mean difference from natural gas 3.7, 95% CI: 0.8, 6.7 ppm), but not when it was used in a chimney stove (mean difference −0.8, 95% CI: −4.8, 3.2 ppm). Any impact of smoking by household members was smaller than that of using biomass, and not clearly discernible. In the population studied, cooking with biomass as compared with natural gas should serve as a good proxy for higher personal exposure to PM2.5.
Biomass, Carbon monoxide, Kitchen, Monitoring, Natural gas, Particulate matter
Fatmi, Zafar
5e230061-ffb8-48e2-b989-849c1893b37b
Ntani, Georgia
9b009e0a-5ab2-4c6e-a9fd-15a601e92be5
Coggon, David
2b43ce0a-cc61-4d86-b15d-794208ffa5d3
17 February 2020
Fatmi, Zafar
5e230061-ffb8-48e2-b989-849c1893b37b
Ntani, Georgia
9b009e0a-5ab2-4c6e-a9fd-15a601e92be5
Coggon, David
2b43ce0a-cc61-4d86-b15d-794208ffa5d3
Fatmi, Zafar, Ntani, Georgia and Coggon, David
(2020)
Levels and determinants of fine particulate matter and carbon monoxide in kitchens using biomass and non-biomass fuel for cooking.
International Journal of Environmental Research and Public Health, 17 (4), [1287].
(doi:10.3390/ijerph17041287).
Abstract
To assist interpretation of a study in rural Pakistan on the use of biomass for cooking and the risk of coronary heart disease, we continuously monitored airborne concentrations of fine particulate matter (PM2.5) and carbon monoxide (CO) for up to 48 h in the kitchens of households randomly selected from the parent study. Satisfactory data on PM2.5 and CO respectively were obtained for 16 and 17 households using biomass, and 19 and 17 using natural gas. Linear regression analysis indicated that in comparison with kitchens using natural gas, daily average PM2.5 concentrations were substantially higher in kitchens that used biomass in either a chimney stove (mean difference 611, 95% CI: 359, 863 µg/m3) or traditional three-stone stove (mean difference 389, 95% CI: 231, 548 µg/m3). Daily average concentrations of CO were significantly increased when biomass was used in a traditional stove (mean difference from natural gas 3.7, 95% CI: 0.8, 6.7 ppm), but not when it was used in a chimney stove (mean difference −0.8, 95% CI: −4.8, 3.2 ppm). Any impact of smoking by household members was smaller than that of using biomass, and not clearly discernible. In the population studied, cooking with biomass as compared with natural gas should serve as a good proxy for higher personal exposure to PM2.5.
Text
ijerph-17-01287
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More information
Accepted/In Press date: 11 February 2020
e-pub ahead of print date: 17 February 2020
Published date: 17 February 2020
Additional Information:
Funding Information:
In conducting this research, Z.F. was supported by a PhD studentship from the Colt Foundation. G.N. and D.C. were supported through a grant from the Medical Research Council (MRC_MC_UU_12011/5).
Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
Keywords:
Biomass, Carbon monoxide, Kitchen, Monitoring, Natural gas, Particulate matter
Identifiers
Local EPrints ID: 438173
URI: http://eprints.soton.ac.uk/id/eprint/438173
ISSN: 1660-4601
PURE UUID: aca61008-68df-4875-a7b7-cdc56211120b
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Date deposited: 03 Mar 2020 17:45
Last modified: 17 Mar 2024 02:43
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Author:
Zafar Fatmi
Author:
David Coggon
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