Biomass smoke in Burkina Faso: what is the relationship between particulate matter, carbon monoxide, and kitchen characteristics?
Biomass smoke in Burkina Faso: what is the relationship between particulate matter, carbon monoxide, and kitchen characteristics?
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DOI：
10.1007/s11356-013-2062-6
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发表时间：
2014-02-01
影响因子：
5.8
通讯作者：
Sauerborn, R.
中科院分区：
文献类型：
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作者：
Yamamoto, S. S.;Louis, V. R.;Sauerborn, R.
在布基纳法索，用生物质做饭非常普遍，但关于厨房特点及其对空气污染物水平的影响的资料很少。可吸入颗粒物（PM10）是生物质烟雾的一个重要组成部分，与不利的健康后果有关，对可吸入颗粒物（PM10）等空气污染物的测量也可能在成本和所需设备类型方面构成挑战。一氧化碳可能是一种更经济、更简单的空气污染测量方法。本研究的重点是首先评估厨房特征与测量的PM10和CO水平的关联，其次，在布基纳法索努纳的家庭中，这些不同的厨房特征之间PM10与CO浓度的关系。24小时浓度的PM10（面积）进行了测量，便携式监测器和CO（面积和个人）估计使用彩色剂量计管。通过调查收集了厨房特征的数据。大多数家庭既使用木柴，也使用木炭，在三石炉和木炭炉中燃烧。平均室外厨房PM10水平相对较高（774 μ g/m3，95% CI 329- 1，218 μ g/m3），但低于室内浓度（Satterthwaite t值，-6.14; p < 0.0001）。在多变量分析中，室外厨房与PM10（OR=0.06，95%CI 0.02-0.16，p值< 0.0001）和CO（OR=0.03，95%CI 0.01-0.11，p值< 0.0001）浓度呈负相关。发现PM10和CO与室内厨房（斯皮尔曼r = 0.82，p < 0.0001）、室内炉灶使用（斯皮尔曼r = 0.82，p < 0.0001）和家庭中吸烟者（斯皮尔曼r = 0.83，p < 0.0001）有很强的相关性。三石（斯皮尔曼的r = 0.23，p = 0.008）和改进的炉子（斯皮尔曼的r = 0.34，p = 0.003）之间的区域PM10和个人CO水平之间的弱相关性。这表明，广泛使用生物质燃料和多种炉灶类型的烹饪仍然产生相对较高的暴露水平，即使在户外，这表明燃料补贴和炉灶改进计划可能是必要的，以解决这一问题。这些研究结果还表明，面积CO颜色剂量计管可能是一个有用的措施，面积PM10浓度时，水平的影响，强排放源或在室内使用。区域PM10和个人CO水平之间的相关性较弱，表明区域暴露不如个人暴露的代理有用，个人暴露可能与固定监测器记录的差异很大。
In Burkina Faso where cooking with biomass is very common, little information exists regarding kitchen characteristics and their impact on air pollutant levels. The measurement of air pollutants such as respirable particulate matter (PM10), an important component of biomass smoke that has been linked to adverse health outcomes, can also pose challenges in terms of cost and the type of equipment needed. Carbon monoxide could potentially be a more economical and simpler measure of air pollution. The focus of this study was to first assess the association of kitchen characteristics with measured PM10 and CO levels and second, the relationship of PM10 with CO concentrations, across these different kitchen characteristics in households in Nouna, Burkina Faso. Twenty-four-hour concentrations of PM10 (area) were measured with portable monitors and CO (area and personal) estimated using color dosimeter tubes. Data on kitchen characteristics were collected through surveys. Most households used both wood and charcoal burned in three-stone and charcoal stoves. Mean outdoor kitchen PM10 levels were relatively high (774 mu g/m(3), 95% CI 329-1,218 mu g/m(3)), but lower than indoor concentrations (Satterthwaite t value, -6.14; p < 0.0001). In multivariable analyses, outdoor kitchens were negatively associated with PM10 (OR=0.06, 95 % CI 0.02-0.16, p value < 0.0001) and CO (OR=0.03, 95 % CI 0.01-0.11, p value < 0.0001) concentrations. Strong area PM10 and area CO correlations were found with indoor kitchens (Spearman's r = 0.82, p < 0.0001), indoor stove use (Spearman's r = 0.82, p < 0.0001), and the presence of a smoker in the household (Spearman's r = 0.83, p < 0.0001). Weak correlations between area PM10 and personal CO levels were observed with three-stone (Spearman's r = 0.23, p = 0.008) and improved stoves (Spearman's r = 0.34, p = 0.003). This indicates that the extensive use of biomass fuels and multiple stove types for cooking still produce relatively high levels of exposure, even outdoors, suggesting that both fuel subsidies and stove improvement programs are likely necessary to address this problem. These findings also indicate that area CO color dosimeter tubes could be a useful measure of area PM10 concentrations when levels are influenced by strong emission sources or when used in indoors. The weaker correlation observed between area PM10 and personal CO levels suggests that area exposures are not as useful as proxies for personal exposures, which can vary widely from those recorded by stationary monitors.