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Table 3 Median values of biomarkers in rural participants before and after cooking

From: A cross-sectional study of determinants of indoor environmental exposures in households with and without chronic exposure to biomass fuel smoke

 

Before cooking

After cooking

P-value

eNO (ppb)

9

11

0.006

eCO (ppm)

9

10

0.54

HbCO (%)

1.4

1.6

0.22

SpCO (%)

0

0

0.25

SpO2 (%)

90.3

89.3

0.02

Heart rate

69.5

71.8

0.12

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Environmental Health

ISSN: 1476-069X