Finding F-0678

“Even though there was no change in cooking frequency or duration, these behavior changes resulted in decreases in nitrogen dioxide (NO2), including significant decreases in the total integrated concentration of NO2 over all cooking events from 1230 ppb*min (IQR 336, 7861) to 756 (IQR 84.0, 4210; p < 0.05) and NO2 collected on samplers over the entire pre- and post-intervention intervals from 10.4 ppb (IQR 3.5, 47.5) to 9.4 (IQR 3.0, 36.1; p < 0.005).”

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 1. 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 1.0
Averaging time: passive sampler average over the pre- and post-intervention intervals
Sample: 14 homes
Caveat: the abstract sentence also carries the per-event integrated values; the 1.0 ppb difference is stated in the Results

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.