Implications of Traditional Cooking on Air Quality and Female Health: An In-Depth Analysis of Particulate Matter, Carbon Monoxide, and Carbon Dioxide Exposure in a Rural Community

Abstract

Indoor air pollution, particularly in rural communities, is a significant health determinant, primarily due to the prevalence of traditional cooking practices. The WHO estimates 4.3 million annual deaths related to household air pollution. This study quantifies indoor pollutants and assesses health impacts and perceptions regarding traditional cooking. Using Extech air quality monitoring equipment, the study measured particulate matter (PM), carbon monoxide (CO), and carbon dioxide (CO2) in 48 rural homes. A survey of 39 women gathered insights on their use of wood for cooking and perceptions of air quality. This dual approach analyzed both environmental and social dimensions. Findings showed fine particulate matter (0.3, 0.5, 1.0, and 2.5 μm) exceeded safety limits by threefold, while coarser particulates (5.0 and 10 µm) were concerning but less immediate. CO levels were mostly acceptable, but high concentrations posed risks. CO2 levels indicated good ventilation. Survey responses highlighted reliance on wood and poor air quality perceptions demonstrating little awareness of health risks. Common symptoms included eye discomfort, respiratory issues, and headaches. The study emphasizes the need for interventions to reduce exposure to indoor pollutants and increase awareness of health risks to encourage cleaner cooking practices in rural communities.