Cooking Emissions and Health Effects among Households in Dodoma City, Tanzania

Mwanini Yakobo Mkunda; Godson Anna; Aiwerasia Vera Ngowi; Jovine Bachwenkizi; Honest Emanuel Anicetus; Kunda Sichele Sichazwe

doi:10.37284/eajenr.7.2.2558

Mwanini Yakobo Mkunda University of Ibadan
Godson Anna University of Ibadan
Aiwerasia Vera Ngowi Muhimbili University of Health and Allied Sciences
Jovine Bachwenkizi Muhimbili University of Health and Allied Sciences
Honest Emanuel Anicetus Ministry of Health
Kunda Sichele Sichazwe Tanzania Industrial Research and Development Organization

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Résumé

Background and objective: The biomass for cooking in Tanzania carries significant health implications and leads to adverse environmental issues such as deforestation. Despite these concerns, there is a lack of information about the nature and extent of cooking emissions within the country. To address this gap, a study was conducted to evaluate cooking emissions and health effects among households in Dodoma City, Tanzania. Methods: A descriptive cross-sectional study was conducted using multistage cluster random sampling, 285 households located in the peri-urban of the study area were selected to participate in the study. A combination of questionnaires, observational checklists, and sampling devices (Aeroqual^™ S500 for Carbon Monoxide and Temptop^® PMD351 for Particulate Matters) were employed for data collection, adhering to established protocols. Collected data were entered into an Excel spreadsheet and analyzed using STATA 17 software. Results: Out of 285 participants, 74.7% predominantly use charcoal for cooking, with 68.4% having outdoor kitchen setups. Statistically significant differences in pollutant concentrations were observed across various fuel types, with firewood emitting higher levels of particulate matter and carbon monoxide. Carbon monoxide concentrations during cooking were higher than WHO guidelines for firewood, charcoal-gas, and charcoal. Additionally, a positive correlation between pollutant concentrations was noted. Lung problems 17.8% followed by eye irritation 15.7% were highly mentioned by those who claimed to know the health effects associated with cooking emissions. Conclusion: Charcoal and firewood remain the primary cooking fuels in the study area despite their significant negative impacts. Our findings highlight a lack of awareness among community members regarding the health effects of biomass cooking emissions and insufficient guidance on constructing healthy kitchens. To address this, local government authorities should enforce building standards, and raise health awareness among community members. Also, the engagement of both the public and private sectors is of great importance to ensure affordable access to modern fuels and improved stoves. These measures are essential for promoting healthier cooking practices and mitigating the adverse effects on households

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