Finding F-0676

“The mean NO2 event peak (or highest 10-min average over baseline) occurring during cooking events decreased 12.7 ppb following the intervention (from 29.5 (IQR 8.4, 119) to 16.8 (IQR 6.1,120), p = 0.06), and the mean event integrated NO2 concentration decreased 470 ppb*min per cooking event (from 1230 (IQR 336, 7860) to 756 (IQR 84.0, 4210), p < 0.05).”

Holm Measured air quality impacts after teaching parents about cooking ventilation with a video: a pilot study (2025). Journal of exposure science & environmental epidemiology. Page 7. CKB 6150

Structure

Factor: Nitrogen dioxide (NO₂)
Intervention: Range hoods and kitchen exhaust
Population: children's households with gas stoves
Setting: kitchen, US
Study design: pilot before-after trial in 14 homes with gas stoves and children: a video-based educational intervention on cooking ventilation plus range hood replacement where needed, with real-time NO2 and PM2.5 during cooking events and passive NO2 samplers over the pre- and post-intervention intervals (class 3)
Effect: difference 12.7
Averaging time: highest 10-minute average above baseline per cooking event
Sample: 14 homes
Caveat: cooking frequency and duration did not change; the peak change was not statistically significant

A Finding records what one published document states, verbatim and with its page. It is not a conclusion of Coridum; see the Claims that build on it.