The present study revealed that the traditional cooking practices could load ~ 2.8 ± 1.2 mg/m³ of PM_2.5 in the kitchen, leading to womenfolk at risk. The high variability was observed in the measured values as the concentrations were influenced by several factors such as species of fuel wood used, amount of fuel burnt, duration of cooking, ventilation facility in the kitchen, etc. The calculated health quotient showed that the long-term prolong exposure to such PM_2.5 concentrations can reduce the lung capacity of the exposed persons due to harmful impacts. A survey about air pollution awareness was also conducted among the village inhabitants, and findings of pollution loading in the kitchen were also shared with them for enabling them to make more informed decisions about choice of fuel types and precautions during the cooking process for avoiding the health risk.

本研究表明，传统的烹饪方式可能会在厨房中加载约 2.8 ± 1.2 mg/m ³的 PM _2.5，从而导致女性处于危险之中。在测量值中观察到高度可变性，因为浓度受几个因素的影响，例如使用的薪材种类、燃烧的燃料量、烹饪时间、厨房的通风设施等。计算的健康商数表明，长期- 长期暴露于此类 PM _2.5由于有害影响，浓度会降低暴露人员的肺活量。还对村民进行了空气污染意识调查，并与他们分享了厨房污染负荷的调查结果，使他们能够更明智地选择燃料类型和烹饪过程中的预防措施，以避免健康风险。