Figure 3.

Adjusted HRs for all-cause and cardiovascular mortality according to use of ventilation by sex and types of cooking fuel

HRs were stratified according to age at risk, sex (when appropriate), and study area and were adjusted for education level, household income, smoking status, alcohol consumption, passive smoking, physical activity, body-mass index, diet (consumption of fresh fruit, preserved vegetables, and meat), and solid fuel use for heating. Results for respiratory disease mortality are presented in the appendix (p 11) because of limited statistical power. HR=hazard ratio.