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. 2014 Mar 24;13:21. doi: 10.1186/1476-069X-13-21

Table 3.

Median values of biomarkers in rural participants before and after cooking

  Before cooking After cooking P-value
eNO (ppb)
9
11
0.006
eCO (ppm)
9
10
0.54
HbCO (%)
1.4
1.6
0.22
SpCO (%)
0
0
0.25
SpO2 (%)
90.3
89.3
0.02
Heart rate 69.5 71.8 0.12