An ancient health hazard—smoke from household cooking—has risen to the forefront of
global environmental health concerns over the past few years. A surge of epidemiological …

Users say the smoke burns their eyes and blackens their pots and kitchen walls.
Climatologists such as Veerabhadran Ramanathan, a professor at the University of …

Background Exposure to biomass fuel smoke is one of the leading risk factors for disease
burden worldwide. International campaigns are currently promoting the widespread …

Adoption of fire tens of thousands of years ago was surely one of the most powerful
developments in all of human history. Fire for cooking made possible the consumption of a …

Open fires and primitive stoves have been used for cooking since the beginning of human
history. They have come in various sizes and styles, having been adapted to myriad cultures …

Household air pollution (HAP) is an exposure of poverty. The success in having a
sustainable reduction in HAP requires an understanding of the traditions and culture of the …

Current attention to improved cook stoves (ICS) focuses on the “triple benefits” they provide,
in improved health and time savings for households, in preservation of forests and …

Smoke from cooking in the kitchen is one of the world's leading causes of premature child
death, claiming the lives of 500,000 children under five annually. This study analyses the …

Global efforts are underway to develop and promote improved cookstoves which may
reduce the negative health and environmental effects of burning solid fuels on health and …

Exposure to smoke from the use of solid fuels and inefficient stoves for cooking and heating
is responsible for approximately 4 million premature deaths yearly. As increasing …