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Submit to this Journal Review for this Journal Edit a Special Issue ► ▼ Article Menu Article Menu Subscribe SciFeed Recommended Articles Related Info Links PubMed/Medline Google Scholar More by Authors Links on DOAJ Fatmi, Z. Ntani, G. Coggon, D. on Google Scholar Fatmi, Z. Ntani, G. Coggon, D. on PubMed Fatmi, Z. Ntani, G. Coggon, D. /ajax/scifeed/subscribe Article Views Citations - Table of Contents Altmetric share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles thumb_up ... Endorse textsms ... Comment Need Help? Support

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Get Information clear JSmol Viewer clear first_page settings Order Article Reprints Font Type: Arial Georgia Verdana Font Size: Aa Aa Aa Line Spacing:    Column Width:    Background: Open AccessArticle Levels and Determinants of Fine Particulate Matter and Carbon Monoxide in Kitchens Using Biomass and Non-Biomass Fuel for Cooking by

Zafar Fatmi

Zafar Fatmi Scilit Preprints.org Google Scholar 1,2 ORCID

Georgia Ntani

Georgia Ntani Scilit Preprints.org Google Scholar 2 and

David Coggon

David Coggon Scilit Preprints.org Google Scholar 2,* ORCID

1 Department of Community Health Sciences, Aga Khan University, PO Box 3500, Karachi 74800, Pakistan 2 MRC Lifecourse Epidemiology Unit, University of Southampton, Southampton SO16 6YD, UK * Author to whom correspondence should be addressed. Int. J. Environ. Res. Public Health 2020, 17(4), 1287; https://doi.org/10.3390/ijerph17041287 Received: 4 January 2020 / Revised: 6 February 2020 / Accepted: 11 February 2020 / Published: 17 February 2020 (This article belongs to the Special Issue Global Public Health and Epidemiology) Download Download PDF Download PDF with Cover Download XML Download Epub Browse Figures Review Reports Versions Notes

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. Keywords: biomass; natural gas; particulate matter; carbon monoxide; kitchen; monitoring 1. IntroductionHousehold air pollution from the use of solid fuel (biomass and coal) for cooking or heating has been estimated to cause more than 3.5 million premature deaths per year globally [1,2]. As well as causing respiratory disease and lung cancer [3,4,5], it has been linked with an increased risk of coronary heart disease, although evidence on the latter is less conclusive [6].Particularly high exposures may occur among women in developing countries who cook on open stoves burning biomass fuels. However, measured concentrations of the two most frequently studied pollutants (particulate matter with aerodynamic diameter

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