Open AccessEffectiveness of Six Improved Cookstoves in Reducing Household Air Pollution and Their Acceptability in Rural Western Kenya
Author(s) -
Tamara Pilishvili,
Jennifer D. Loo,
Stephanie J. Schrag,
Debbi Stanistreet,
Bryan Christensen,
Fuyuen Yip,
Ronald Nyagol,
Robert Quick,
Mike Sage,
Nigel Bruce
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0165529
Subject(s) - stove , environmental health , indoor air quality , air pollution , smoke , environmental science , air quality index , biomass (ecology) , solid fuel , particulates , medicine , toxicology , environmental engineering , waste management , geography , engineering , combustion , chemistry , biology , meteorology , agronomy , organic chemistry
Background Household air pollution (HAP) from biomass fuel burning is linked to poor health outcomes. Improved biomass cookstoves (ICS) have the potential to improve HAP. Objectives A pre-/post- intervention study assessed the impact of six ICS on indoor air quality and acceptability of ICS to local users in rural Western Kenya. Methods We measured mean personal and kitchen level concentrations of particulate matter <2.5μm in diameter (PM 2.5, μg/m 3 ) and carbon monoxide (CO, ppm) during the 48-hour period of each ICS use in 45 households. We compared these levels to those observed with traditional 3-stone fire (TSF) use. We assessed ICS acceptability through interviews and focus groups. We evaluated association of stove type, fuel use, and factors related to cooking practices with mean kitchen PM 2.5 and CO using multivariable regression. Results Stove type, exclusive ICS use (vs. concurrent TSF use), and the amount of fuel used were independently associated with kitchen PM 2.5 and CO levels. Reductions (95%CI) in mean PM 2.5 compared to TSF, ranged by ICS from 11.9% (-2.8–24.5) to 42.3% (32.3–50.8). Reductions in kitchen CO compared to TSF, ranged by ICS from -5.8% (-21.9–8.2) to 34.5% (23.2–44.1). Mean kitchen PM 2.5 ranged from 319μg/m 3 to 518μg/m 3 by ICS. Women thought ICS were easy to use, more efficient, produced less smoke, and cooked faster, compared to TSF. Women also reported limitations for each ICS. Conclusions We documented reductions in HAP from ICS compared to TSF. The PM 2.5 levels with ICS use were still considerably higher than WHO indoor air quality guidelines. Achieving maximal potential of ICS requires adherence to more exclusive use and addressing user reported ICS limitations.