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 |