Finding · as stated by the study, recorded by Coridum · status verified-machine
Finding F-0509
“Similarly, significantly higher levels of CO2 mg/m3 were measured in houses using traditional three-stone stoves (median 847, IQR, 1240) compared to houses using improved stoves (median 707, IQR: 871) and electric stoves (median 513, IQR: 144).”
Structure
- Factor
- Carbon dioxide (CO₂)
- Intervention
- Improved cookstoves
- Population
- households cooking at home
- Setting
- kitchen, ET
- Study design
- cross-sectional household survey of 280 randomly selected households in Jimma town, Ethiopia (140 solid fuel, 140 clean fuel/electricity): real-time PM2.5, PM10, CO, CO2 and VOC measured in the kitchen during cooking for 30 minutes to one hour with portable monitors, compared by fuel, kitchen configuration, ventilation and stove type with Mann-Whitney and Kruskal-Wallis tests (class 4)
- Effect
- median 707
- Averaging time
- real-time measurement during cooking, 30 minutes to one hour
- Sample
- 280 households
- Flags
- implausible
- Caveat
- the unit is printed as mg/m3, but the Methods describe an NDIR sensor with a 0-2000 ppm range, so the printed unit is most likely ppm; the pairwise test found no difference between traditional and improved stoves (p = 0.968 in Table 6)
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