Pain in Solid and Clean Fuel Using Households

IF 4.3 2区 环境科学与生态学 Q1 CONSTRUCTION & BUILDING TECHNOLOGY
Indoor air Pub Date : 2024-03-25 DOI:10.1155/2024/6611488
Yi Zhu, Lijin Chen, Honghong Feng, Esthefany Xu Zheng, Yixiang Huang
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引用次数: 0

Abstract

Household air pollution from solid cooking fuel use influences multiple health outcomes, but its association with body pain remains poorly understood. This was a longitudinal study of 8880 adults who participated in the China Health and Retirement Longitudinal Study (CHARLS) from 2011 to 2018. Household cooking fuels were extracted from the baseline household questionnaire. Transitions in cooking fuels from 2011 to 2018 were also identified. Body pain status was reported in the three waves of surveys conducted in 2011, 2015, and 2018. The associations between cooking fuel type, fuel transition, and pain site number were examined using generalized estimating equations. Among the 8880 participants, 41.4% (n = 3680) primarily used clean fuels for cooking, and 58.6% (n = 5200) used solid ones at baseline. Cooking with solid fuels was associated with more pain sites (incidence rate ratio (IRR): 1.14; 95% confidence interval (CI): 1.08 to 1.21), but a slower rate of pain sites increases from 2011 to 2018 (IRR = 0.78; 95% CI: 0.71 to 0.86, for 2018 × solid fuels). Compared with those who persistently used clean fuels for cooking, the number of pain sites increased by 10% in participants who transiting from using solid to clean fuels (IRR = 1.10; 95% CI: 1.04 to 1.18), by 21% in those transiting from cooking with clean to solid fuels (IRR = 1.21: 95% CI: 1.08 to 1.35) and by 25% among those persistent using solid fuels for cooking (IRR = 1.25; 95% CI: 1.18 to 1.34). Our findings provided new evidence linking using solid fuels for cooking with more pain sites, but a slower rate of pain sites increases. Public health efforts should focus on fuel transition and take measures to help clean fuels spread.

使用固体燃料和清洁燃料家庭的痛苦
使用固体烹饪燃料造成的家庭空气污染会影响多种健康结果,但其与身体疼痛的关系仍鲜为人知。这是一项纵向研究,研究对象是2011年至2018年参加中国健康与退休纵向研究(CHARLS)的8880名成年人。家庭烹饪燃料是从基线家庭问卷中提取的。同时还确定了 2011 年至 2018 年期间烹饪燃料的变化情况。身体疼痛状况在 2011 年、2015 年和 2018 年进行的三波调查中均有报告。使用广义估计方程检验了烹饪燃料类型、燃料转换和疼痛部位数量之间的关联。在 8880 名参与者中,41.4%(人数=3680)在基线时主要使用清洁燃料做饭,58.6%(人数=5200)使用固体燃料做饭。使用固体燃料做饭与更多的疼痛部位有关(发病率比(IRR):1.14;95% 置信区间(IRR):1.14):1.14;95% 置信区间(CI):1.08 至 1.21),但从 2011 年到 2018 年,疼痛部位的增加速度较慢(2018 年×固体燃料,IRR=0.78;95% CI:0.71 至 0.86)。与持续使用清洁燃料做饭的参与者相比,从使用固体燃料过渡到使用清洁燃料的参与者的疼痛部位数量增加了10%(IRR=1.10;95% CI:1.04~1.18),从使用清洁燃料做饭过渡到使用固体燃料的参与者的疼痛部位数量增加了21%(IRR=1.21:95% CI:1.08~1.35),而持续使用固体燃料做饭的参与者的疼痛部位数量增加了25%(IRR=1.25;95% CI:1.18~1.34)。我们的研究结果提供了新的证据,表明使用固体燃料做饭与更多疼痛部位有关,但疼痛部位增加的速度较慢。公共卫生工作的重点应放在燃料过渡上,并采取措施帮助清洁燃料的推广。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Indoor air
Indoor air 环境科学-工程:环境
CiteScore
10.80
自引率
10.30%
发文量
175
审稿时长
3 months
期刊介绍: The quality of the environment within buildings is a topic of major importance for public health. Indoor Air provides a location for reporting original research results in the broad area defined by the indoor environment of non-industrial buildings. An international journal with multidisciplinary content, Indoor Air publishes papers reflecting the broad categories of interest in this field: health effects; thermal comfort; monitoring and modelling; source characterization; ventilation and other environmental control techniques. The research results present the basic information to allow designers, building owners, and operators to provide a healthy and comfortable environment for building occupants, as well as giving medical practitioners information on how to deal with illnesses related to the indoor environment.
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