Using ventilation hood during cooking reduced household air pollution exposure and brought cardiometabolic and
Yueru Yang1, Kuai Yu1, Wending Li2
1Department of Occupational and Environmental Health, Key Laboratory of Environment and Health, Ministry of Education and State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
Abstract:
Trial evidence is lacking from real-world community setting regarding whether use of ventilation hood during cooking could reduce household air pollution exposure and bring health benefits. We conducted a cluster-randomized controlled intervention study of using ventilation hood during cooking at five economically underdeveloped villages in southwest China over an 8-month period, where wood remained the dominant cooking fuel. We assessed changes in personal 24-h PM2.5 exposure and indicators of cardiometabolic and pulmonary health pre- to post-intervention among 115 intervention and 60 control participants. We found significant reductions in 24-h average PM2.5 level after intervention by 29.6 % (95 % confidence interval [CI]: -57.8 %, -1.4 %). Favorable changes were also observed in heart rate variability (low frequency/high frequency ratio; 47.0 % [95 % CI: 2.4 %, 91.5 %]), diastolic blood pressure (-3.9 % [-7.5 %, -0.3 %]), hemoglobin A1c (-4.1 % [-6.8 %, -1.3 %]), and lung function (forced expiratory volume in one second/forced vital capacity; 8.0 % [0.7 %, 15.2 %]), with additional improvement in insulin sensitivity in per-protocol analysis. The study provided the first line of trial evidence that using ventilation hood during cooking could effectively reduce PM2.5 exposure and bring broad cardiometabolic and pulmonary health benefits.
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