Systolic blood pressure changes in indigenous Bolivian women associated with an improved cookstove intervention
Systolic blood pressure changes in indigenous Bolivian women associated with an improved cookstove intervention
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DOI：
10.1007/s11869-014-0267-6
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发表时间：
2015-02-01
影响因子：
5.1
通讯作者：
Vedal, Sverre
中科院分区：
文献类型：
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作者：
Alexander, Donee;Larson, Timothy;Vedal, Sverre
生物质燃料作为主要燃料来源的使用很普遍，并与严重的健康影响有关。高血压是心血管效应的危险因素，包括心肌梗死和中风。很少有研究评估家庭空气污染（HAP）对健康的影响，包括血压测量。本研究评估了玻利维亚农村一个小型土著社区改良炉灶干预前和干预后1年，炉灶相关颗粒物变化对28名女性户主血压的影响。在2009年8月和9月（干预前）以及2010年9月和10月（干预后）的1年随访中测量血压和厨房颗粒物（PM）。改良炉灶干预后，平均收缩压（SBP）从114.5 ± 13.0 mm Hg降至109.0 ± 10.4 mm Hg（p = 0.01）。还观察到舒张压（DBP）小幅下降，但这些变化不显著（p = 0.50）。SBP的降低与24小时平均厨房PM水平的降低相关（r = 0.59，p = 0.04）。烹饪PM浓度的降低与收缩压（r = 0.66，p = 0.01）和舒张压（r = 0.66，p = 0.01）的降低之间存在较强的相关性。这项研究发现，24小时平均值和平均烹饪PM水平的降低与改善炉灶干预后SBP降低之间存在关联。
The use of biomass fuels as a primary fuel source is widespread and is linked to significant health effects. High blood pressure is a risk factor for cardiovascular effects including myocardial infarction and stroke. Few studies evaluating the health effects of household air pollution (HAP) have included blood pressure measurements. This study evaluated the effects of changes in cookstove-related particulate matter on blood pressure in 28 women head-of-households pre-intervention and 1 year post-intervention of an improved cookstove in a small, indigenous community in rural Bolivia. Blood pressure and kitchen particulate matter (PM) measurements were taken in August and September 2009 (pre-intervention) and in a 1-year follow-up in September and October of 2010 (post-intervention). Mean systolic blood pressure (SBP) decreased from 114.5 +/- 13.0 mm Hg to 109.0 +/- 10.4 mm Hg, (p = 0.01) after the improved cookstove intervention. Small decreases in diastolic blood pressure (DBP) were also seen, but these changes were not significant (p = 0.50). Decreases in SBP were correlated with reductions in 24-h mean kitchen PM levels (r = 0.59, p = 0.04). Somewhat stronger correlations were found between reductions in cooking PM concentrations and reductions in both SBP (r = 0.66, p = 0.01) and DBP (r = 0.66, p = 0.01). This study finds associations between decreases in both 24-h mean and mean cooking PM levels and decreases in SBP following an improved cookstove intervention.