Method A stratified random sample of 75 houses was used, with stratification into four zones being based on housing type and availability of electricity. Air sampling was conducted at times to include peak fuel use periods in each household using electrochemical Exotox Model 75 continuous monitors (calibrated daily) for sulphur dioxide (SO2), nitrogen dioxide (NO2), carbon monoxide (CO) and tem...

The adoption and sustained use of improved cookstoves are critical performance parameters of the cooking system that must be monitored just like the rest of the stove technical requirements to ensure the sustainability of their benefits. No stove program can achieve its goals unless people initially accept the stoves and continue using them on a long-term basis. When a new stove is brought into...

In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzyme myrosinase, were investigated. When chilled at 6 degrees C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphan...

BACKGROUND A case-control study was conducted to evaluate the effect of household exposure, dietary habits, smoking and Glutathione S-Transferases M1, T1 polymorphisms on lung cancer among women in Mizoram, India. MATERIALS AND METHODS We selected 230 newly diagnosed primary lung cases and 460 controls from women in Mizoram. Multivariate logistic regression analysis was performed to estimate ...

OBJECTIVES To examine the relation between use of biomass cooking fuels (wood or dung) and prevalence of active tuberculosis in India. METHODS The analysis is based on 260,162 persons age 20 and over in India's 1992-93 National Family Health Survey. Logistic regression is used to estimate the effects of biomass fuel use on prevalence of active tuberculosis, as reported by household heads, aft...

Double fortified salt (DFS) having iron and iodine, has been formulated for tackling the problems of iron deficiency anemia (IDA) and iodine deficiency disorders (IDD). Since there is lack of scientific evidence on the effect of double fortified salt on different cooking methods, So the present research was designed to evaluate the availability of iron and iodine content from commonly consumed ...

In this study I examined the effect of cooking smoke on the reported prevalence of asthma among elderly men and women greater than or equal to 60 years old). The analysis is based on 38,595 elderly persons included in India's second National Family Health Survey conducted in 1998-1999. Effects of exposure to cooking smoke, ascertained by type of fuel used for cooking (biomass fuels, cleaner fue...

OBJECTIVE To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. DESIGN Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed i...