Table 5.

Adjusted Odds Ratios for the Association Between Fuel and Stove Type, Cooking Location, & Primary Cooks’ Health Outcomes in the Past 12 Months (Neurologic and Other Symptoms)^a,^b,^c.

Variables	Neurologic symptoms			Other symptoms
	Forgetfulness	Dizziness	Difficulty concentrating	Dry irritated eyes	Burns
Fuel type
High-quality firewood	1.80 (0.62, 5.23)	0.92 (0.32, 2.62)	0.51 (0.10, 2.65)	1.13 (0.40, 3.16)	0.83 (0.29, 2.37)
Low-quality firewood	4.48★★ (1.42, 14.19)	2.26 (0.75, 6.82)	1.00 (0.19, 5.37)	1.64 (0.54, 4.99)	0.73 (0.23, 2.28)
Crop residue	9.13★★★ (1.86, 44.95)	4.72★★ (1.02, 21.76)	0.90 (0.11, 7.19)	3.75★ (0.81, 17.36)	0.73 (0.16, 3.31)
Traditional stove	1.19 (0.59, 2.42)	0.95 (0.47, 1.93)	1.17 (0.38, 3.54)	0.70 (0.33, 1.49)	1.26 (0.64, 2.50)
Cooking location
Partially outdoors	0.98 (0.58, 1.64)	0.85 (0.50, 1.46)	0.86 (0.45, 1.65)	1.17 (0.68, 2.01)	0.80 (0.39, 1.64)
Fully indoors	1.06 (0.66, 1.70)	1.15 (0.70, 1.88)	0.82 (0.46, 1.46)	0.97 (0.59, 1.61)	0.60★ (0.34, 1.05)
Rural location	0.11★★★ (0.04, 0.29)	0.59 (0.24, 1.43)	0.76 (0.24, 2.38)	0.55 (0.25, 1.23)	0.21★★★ (0.08, 0.57)
Observations	655	655	655	655	655

95% confidence intervals in parentheses. Regression estimates were adjusted for age of cook, education level of cook, garbage burning by primary cook, minutes per day spent by primary cook walking on tarmac roads, household size, household size squared, number of household assets, and household ownership of biomass burning industry.

^★★★P < 0.01,

^★★P < 0.05,

^★P < 0.1.

^aCharcoal is the referent category for fuel type.

^bFully outdoor cooking is the referent category for cooking location.

^cNo education is the referent category for education level of cook.