Finding · as stated by the study, recorded by Coridum · status verified-machine
Finding F-0719
“Number of meals cooked with an electric stove was the only significant stove use variable and suggested that replacing one meal cooked with traditional charcoal with an electric stove was associated with a 7.9% reduction in CO exposure, on average.”
Structure
- Factor
- Carbon monoxide (CO)
- Population
- primary cooks
- Setting
- personal exposure of the primary cook in the household, ZM
- Study design
- quasi-experimental evaluation of two improved cookstove programmes in Lusaka, Zambia: 24-hour personal exposure to carbon monoxide (747 measurements) and PM2.5 (90) of primary cooks at baseline in the cool season of 2019 and at endline in the warm season, with difference-in-differences and generalised least squares models of log-transformed exposure against stove group, season, neighbourhood, cooking location, ventilation, stove-influenced hours and expenditure (class 3)
- Effect
- difference 7.9 per one meal cooked on an electric stove instead of traditional charcoal %
- Sample
- 747 measurements
- Caveat
- a percentage difference in personal exposure per meal displaced
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