Table 1.
Demographic characteristics of the 334 study participants and their community and household characteristics.
| Control
|
Intervention
|
||||||
|---|---|---|---|---|---|---|---|
| All control | Built-by-NGO | Self-improved | Traditional | All intervention | No-repair | Need-repair | |
| Number of participants | 179 | 23 | 35 | 121 | 155 | 99 | 56 |
| Participants’ demographic characteristics | |||||||
| Age (y) a | 29.4 ± 6.8 | 30.7 ± 7.4 | 28.7 ± 6.9 | 29.4 ± 6.7 | 30.3 ± 8 | 29.5 ± 7.3 | 31.7 ± 8.9 |
| Elementary education or less | 125 (78%) | 14 (70%) | 26 (90%) | 85 (76%) | 96 (72%) | 60 (70%) | 36 (75%) |
| No second-hand smoke | 158 (90%) | 20 (95%) | 31 (91%) | 107 (88%) | 138 (91%) | 89 (91%) | 49 (92%) |
| No grilled food in the last 48 h | 156 (92%) | 20 (100%) | 28 (82%) | 108 (93%) | 142 (93%) | 91 (93%) | 51 (94%) |
| Daily cook time (h) a | 3.0 ± 0.9 | 3.0 ± 0.5 | 3.0 ± 1.0 | 3.0 ± 0.9 | 2.8 ± 0.8 | 2.8 ± 0.8 | 2.8 ± 0.8 |
| Participating household and community characteristics | |||||||
| Enclosed kitchen with 3 or more walls and a roof | 137 (79%) | 15 (71%) | 26 (79%) | 96 (81%) | 114 (76%) | 73 (74%) | 41 (79%) |
| Wood type: Eucalipto or Hualango | 133 (76%) | 13 (62%) | 23 (68%) | 97 (80%) | 103 (68%) | 66 (68%) | 37 (70%) |
| Community traffic: 1–5 cars/day | 107 (65%) | 10 (53%) | 24 (73%) | 73 (65%) | 103 (76%) | 68 (76%) | 35 (78%) |
| Light type: candle | 108 (65%) | 13 (65%) | 23 (74%) | 72 (63%) | 79 (56%) | 53 (60%) | 26 (50%) |
| Length of stove use | |||||||
| <1 y | 46 (31%) | 12 (60%) | 15 (54%) | 19 (19%) | 135 (100%) | 86 (100%) | 49 (100%) |
| 1–4 y | 64 (42%) | 7 (35%) | 10 (35%) | 47 (47%) | 0 | 0 | 0 |
| >5 y | 40 (27%) | 1 (5%) | 3 (11%) | 36 (35%) | 0 | 0 | 0 |
a
Participants’ age and daily cook time are expressed as mean with standard deviation. All other parameters are expressed as count with percentage of non-missing responses to that question in each group and sub-group.