Table 1.

Descriptive Statistics for Cooking-Related Exposures and Household Demographics^a,^b.

	Pooled sample	Rural	Urban	Range
Main fuel used by household (%)
High-quality firewood	28.1	42.2	8.4	0–1
Low-quality firewood	31.5	53.1	1.1	0–1
Charcoal	38.3	1.3	90.1	0–1
Crop residue	2.1	3.4	0.4	0–1
Main stove type used by household (%)
Traditional three-stone fire	56.6	89.8	10.3	0–1
Metal charcoal stove	38.0	1.8	88.6	0–1
Other (e.g., fixed mud stoves, hot plate)	5.3	8.4	1.1	0–1
Cooking environment and other environmental exposures
Indoor cooking (vs. fully or partially outdoors) (%)	61.1	84.8	27.8	0–1
Cooking area well ventilated (%)	86.4	81.2	93.8	0–1
Household owns biomass burning industry (%)	37.6	46.3	25.3	0–1
Primary cook burns garbage (%)	71.2	86.1	50.2	0–1
Primary cook’s time spent walking on tarmac roads daily (in minutes)	2.5 (11.6)	0.0 (0.0)	6.0 (17.4)	0–168
Demographic variables
Age of primary cook (years)	37.3 (13.8)	41.5 (15.0)	31.6 (9.7)	17–72
Education of primary cook (%)				0–2
None	13.9	18.9	7.0
Some primary education	63.4	72.8	50.2
Some secondary education	22.8	8.4	42.9
Household size (number of household members)	5.7 (2.4)	5.8 (2.5)	5.5 (2.2)	1–15
Household assets (number of household assets currently owned)	17.2 (10.3)	13.3 (8.1)	22.7 (10.6)	1–40
N	655	382	273

^aDifference of means test (t test) was conducted for all continuous variables, and Pearson’s χ² tests for all categorical variables. Rural and urban samples are statistically significantly different at the 0.01 level for all variables except household size.

^bStandard deviations in parentheses.