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Health Impact Characterization of Traditional Biomass Cook Stove Usage on Indoor Air Quality in Rural Region – A State of Review

Dixita Vyas, Dr. Minakshi Vaghani


Developing countries the household rural technology being used for cooking is very archaic and haphazardly organized. They still rely largely on solid biomass for their cooking requirements. Burning of biomass as a fuel in chulha not only pollutes the air but it degrades the indoor air quality and affects the health of individuals exposed to it. Purpose of this paper is to collect and collate the information regarding the health implications arisen from conventional chulha usage for cooking. A Traditional chulha produce a lot of smoke, soot and unburnt volatile organic matter, this pollutants have acute and chronic health impacts on
individuals depending on their exposure level and personal susceptibility. The indoor air quality depends on fuel used, kitchen design, ventilation facility, exposure time and cooking period, it impinges on the health of women and small children who are constantly exposed to the burning fuels and become victims of pollution as these people are found working within its vicinity all the time. As per the major health studies, continued exposure to such an environment leads to lung infection, eye and skin infections. CO, RSPM, SOx, NOx, PAHs are the parameters contributing to the health hazard related to conventional chulha usage. In order to overcome these impacts which have serious consequences on the health and reduce the exposure to such harmful effects, the available interventions include changing the cooking practices and individual awareness towards the impact of such exposure to smoke stream emitted from chulha.

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