Carbon Monoxide Exposure and Risk of Cognitive Impairment Among Cooks in Africa

We use air pollution exposure measurements and household survey data from four studies conducted across three countries in sub‐Saharan Africa (SSA) to analyze the association between carbon monoxide (CO) exposure from cooking with biomass and indicators of cognitive impairment. While there is strong...

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Bibliographic Details
Published in:Indoor air 2024-01, Vol.2024 (1)
Main Authors: McCord, Ryan, Parsons, Stephanie, Bittner, Ashley S., Jumbe, Charles B. L., Kabwe, Gillian, Pedit, Joseph, Serenje, Nancy, Grieshop, Andrew P., Jagger, Pamela
Format: Article
Language:English
Subjects:
Air pollution
Biomass
Carbon monoxide
Charcoal
Cognitive ability
Data collection
Dementia
Environmental monitoring
Households
Human capital
Meals
Rural areas
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Summary:We use air pollution exposure measurements and household survey data from four studies conducted across three countries in sub‐Saharan Africa (SSA) to analyze the association between carbon monoxide (CO) exposure from cooking with biomass and indicators of cognitive impairment. While there is strong evidence on the relationship between ambient air pollution exposure and cognitive impairment from studies in high‐income countries, relatively little research has focused on household air pollution (HAP) in low‐income country settings where risks of HAP exposure are high. This study is the first to our knowledge to focus on the association between HAP exposure (specifically CO exposure) and cognitive impairment across diverse settings in SSA. We use 24‐hour measurements of primary cooks’ exposure to CO across four study sites: urban Zambia ( n = 493); urban Malawi ( n = 130); rural Malawi ( n = 102); and urban Rwanda ( n = 2,576). We model the estimated percent carboxyhemoglobin (%COHb) of cooks and map values to a toxicological profile for risk of cognitive impairment. We find that across all study settings, cooks’ average %COHb levels are below levels of daily concern, but that cooks who use charcoal for preparing greater than 40% of meals are more likely to spend additional time at higher levels of risk. For the urban Zambia sample, we compare %COHb and frequency of charcoal use to a series of cognitive test scores and find no consistent relationships between %COHb and cognitive test scores. High levels of daily CO exposure from cooks across SSA highlight the potential for longer‐term negative cognitive (and other) health outcomes motivating additional research and efforts to characterize and mitigate risk.
ISSN:0905-6947
1600-0668
DOI:10.1155/2024/7363613