A Pilot Study Characterizing Real Time Exposures to Particulate Matter and Carbon Monoxide from Cookstove Related Woodsmoke in Rural Peru.
A Pilot Study Characterizing Real Time Exposures to Particulate Matter and Carbon Monoxide from Cookstove Related Woodsmoke in Rural Peru.
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DOI：
10.1016/j.atmosenv.2013.06.047
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发表时间：
2013-11
影响因子：
5
通讯作者：
Naeher, Luke P.
中科院分区：
文献类型：
--
作者：
Commodore, Adwoa A.;Hartinger, Stella M.;Lanata, Claudio F.;Maeusezahl, Daniel;Gil, Ana I.;Hall, Daniel B.;Aguilar-Villalobos, Manuel;Naeher, Luke P.
世界上近一半的人口由于长时间靠近无通风的烹饪火而暴露于家庭空气污染（HAP）中。我们的目标是使用PM2.5和CO测量来描述在秘鲁卡哈马卡地区圣马科斯（San Marcos）的对照（n=10）和干预（n=9）家庭中实时暴露于炉灶产生的木烟的特征。实时采集空气动力学直径≤2.5µm的个人颗粒物（PM2.5）、个人和厨房一氧化碳（CO）样本。对照家庭使用多种炉具，包括明火炉具和烟囱炉具，干预家庭使用研究推广的烟囱炉具。测量分为午餐（上午9点至下午1点）和晚餐（下午3点至晚上7点），如适用，以调整广泛的采样周期（2.8 - 13.1小时）。在4小时的时间段内，所有研究家庭的人均PM2.5暴露与午餐（r=0.67 p=0.024 n=11）和晚餐（r=0.72 p=0.0011 n=17）期间的个人CO暴露相关。个人PM2.5暴露与厨房CO浓度在午餐（r=0.76 p=0.018 n=9）和晚餐（r=0.60 p=0.018 n=15）期间也存在相关性。在实时测量的4小时时间尺度内，一氧化碳可能是PM的有用指标，特别是在高木材烟雾暴露期间，特别是在住宅生物质烹饪期间。
Nearly half of the world’s population is exposed to household air pollution (HAP) due to long hours spent in close proximity to unvented cooking fires. We aimed to use PM2.5 and CO measurements to characterize exposure to cookstove generated woodsmoke in real time among control (n=10) and intervention (n=9) households in San Marcos, Cajamarca Region, Peru. Real time personal particulate matter with an aerodynamic diameter ≤2.5 µm (PM2.5), and personal and kitchen carbon monoxide (CO) samples were taken. Control households used a number of stoves including open fire and chimney stoves while intervention households used study-promoted chimney stoves. Measurements were categorized into lunch (9am – 1pm) and dinner (3pm – 7pm) periods, where applicable, to adjust for a wide range of sampling periods (2.8– 13.1hrs). During the 4-h time periods, mean personal PM2.5 exposures were correlated with personal CO exposures during lunch (r=0.67 p=0.024 n=11) and dinner (r=0.72 p=0.0011 n=17) in all study households. Personal PM2.5 exposures and kitchen CO concentrations were also correlated during lunch (r=0.76 p=0.018 n=9) and dinner (r=0.60 p=0.018 n=15). CO may be a useful indicator of PM during 4-h time scales measured in real time, particularly during high woodsmoke exposures, particularly during residential biomass cooking.
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影响因子：
168.9
作者：
Lozano, Rafael;Naghavi, Mohsen;Murray, Christopher J. L.
通讯作者：
Murray, Christopher J. L.
影响因子：
--
作者：
Northcross, Amanda;Chowdhury, Zohir;Smith, Kirk R.
通讯作者：
Smith, Kirk R.
影响因子：
5
作者：
Chowdhury, Zohir;Campanella, Luke;Zuzhang, Xia
通讯作者：
Zuzhang, Xia
DOI：
10.1179/2049396712y.0000000014
发表时间：
2013-03-01
影响因子：
--
作者：
Commodore, Adwoa A.;Hartinger, Stella M.;Naeher, Luke P.
通讯作者：
Naeher, Luke P.
影响因子：
5
作者：
Armendariz-Arnez, Cynthia;Edwards, Rufus D.;Masera, Omar R.
通讯作者：
Masera, Omar R.