Gas cooking indoors and respiratory symptoms in the ECRHS cohort
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- dc.contributor.author Pan, Holly
- dc.contributor.author García Aymerich, Judith
- dc.contributor.author Fuertes, Elaine
- dc.date.accessioned 2024-06-20T07:04:29Z
- dc.date.available 2024-06-20T07:04:29Z
- dc.date.issued 2024
- dc.description.abstract Background: Gas cooking is an important source of indoor air pollutants, and there is some limited evidence that it might adversely be associated with respiratory health. Using repeated cross-sectional data from the multi-centre international European Community Respiratory Health Survey, we assessed whether adults using gas cookers have increased risk of respiratory symptoms compared to those using electric cookers and tested whether there was effect modification by a priori selected factors. Methods: Data on respiratory symptoms and gas cooking were collected from participants at 26-55 and 38-67 years (median time between examinations 11.4 years) from interviewer-led questionnaires. Repeated associations between gas cooking (versus electric) and respiratory symptoms were estimated using multivariable mixed-effects logistic regression models adjusted for age, sex, study arm, smoking status, education level, and included random intercepts for participants within study centres. Analyses were repeated using a 3-level variable for type of cooker and gas source. Effect modification by ventilation habits, cooking duration, sex, age atopy, asthma, and study arm were examined. Results: The sample included 4337 adults (43.7% males) from 19 centres in 9 countries. Gas cooking increased the risk of "shortness of breath whilst at rest" (OR = 1.38; 95%CI: 1.06-1.79) and "wheeze with breathlessness" (1.32; 1.00-1.74). For several other symptoms, effect estimates were larger in those who used both gas hobs and ovens, had a bottled gas source and cooked for over 60 min per day. Stratifying results by sex and age found stronger associations in females and younger adults. Conclusion: This multi-centre international study, using repeat data, suggested using gas cookers in the home was more strongly associated than electric cookers with certain respiratory symptoms in adults. As gas cooking is common, these results may play an important role in population respiratory health.
- dc.format.mimetype application/pdf
- dc.identifier.citation Pan H, Jarvis D, Potts J, Casas L, Nowak D, Heinrich J, et al. Gas cooking indoors and respiratory symptoms in the ECRHS cohort. Int J Hyg Environ Health. 2024 Mar;256:114310. DOI: 10.1016/j.ijheh.2023.114310
- dc.identifier.doi http://dx.doi.org/10.1016/j.ijheh.2023.114310
- dc.identifier.issn 1438-4639
- dc.identifier.uri http://hdl.handle.net/10230/60531
- dc.language.iso eng
- dc.publisher Elsevier
- dc.relation.ispartof Int J Hyg Environ Health. 2024 Mar;256:114310
- dc.rights © 2023 The Authors. Published by Elsevier GmbH. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
- dc.rights.accessRights info:eu-repo/semantics/openAccess
- dc.rights.uri http://creativecommons.org/licenses/by/4.0/
- dc.subject.keyword Adults
- dc.subject.keyword Cohort
- dc.subject.keyword Gas cooking
- dc.subject.keyword Indoor air
- dc.subject.keyword Nitrogen dioxide
- dc.subject.keyword Respiratory symptoms
- dc.title Gas cooking indoors and respiratory symptoms in the ECRHS cohort
- dc.type info:eu-repo/semantics/article
- dc.type.version info:eu-repo/semantics/publishedVersion