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Open fire ovens and effects of in‐home lavash bread baking on carbon monoxide exposure and carboxyhemoglobin levels among women in rural Armenia
Author(s) -
Tadevosyan Artashes,
Mikulski Marek A.,
Baber Wallis Anne,
Rubenstein Linda,
Abrahamyan Satenik,
Arestakesyan Lusine,
Hovsepyan Marina,
Reynolds Steve J.,
Fuortes Laurence J.
Publication year - 2020
Publication title -
indoor air
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.387
H-Index - 99
eISSN - 1600-0668
pISSN - 0905-6947
DOI - 10.1111/ina.12623
Subject(s) - carboxyhemoglobin , environmental health , indoor air quality , air pollution , air quality index , environmental science , carbon monoxide , medicine , toxicology , environmental engineering , geography , meteorology , chemistry , biochemistry , organic chemistry , biology , catalysis
Lavash is a traditional flatbread commonly baked at home by women in Armenia and other Middle Eastern and Caucasus countries. The baking process follows centuries' old recipes and is done primarily in open fire ovens. Data are limited regarding the impact of baking on indoor air quality and health outcomes. This study aimed at assessing the effects of lavash baking on household air pollution and cardiovascular outcomes among women who bake lavash in rural Armenia. A convenience sample of 98 bakers, all women, never‐smokers, representing 36 households were enrolled. Carbon monoxide (CO) concentrations and carboxyhemoglobin (COHb) levels were monitored before, during, and/or after baking. As expected, exposure to concentrations of CO peaking at/or above 35‐ppm during baking was more likely to occur in homes with fully enclosed and poorly ventilated baking rooms, compared to those with three or fewer walls and/or one or more windows. Bakers in homes where CO concentrations peaked at/or above 35‐ppm were more likely to have an increase in post‐baking COHb levels compared to those in homes with lower CO concentrations.