Reduction in black carbon concentration and its exposure in rural settings of Northern India: An intervention analysis.

The present study estimated the concentration of black carbon (BC and BC) during cooking hours in three types of kitchen in ten households and two improved cookstoves (ICS) tested against traditional mud cookstoves (TCS) in the real field conditions. The study also used a community-engaged approach to involve the local public regarding the benefits of intervention. The results clearly revealed that personal BC concentration was highest in an enclosed kitchen (83 μg/m) while using TCS compared to a semi-enclosed (25 μg/m) and open kitchens (16 μg/m), respectively. The results showed that deployment of ICS would help in reduction in personal BC concentration in all the households ranged from 36 to 84% and 33-89% in BC and BC, respectively. The study measured the personal dose of BC concentration for women of all the selected households. The reduction in the exposure dose for personal BC and BC was 69% and 59%, respectively. The results showed that BC concentration during cooking greatly varies with time-activity pattern of users and which in turn affects the exposure levels of the participants. Thus, it is imperative to measure the exact time users spend near to the emission source to get actual exposure inhalation concentration. The results of the study also shared with the local communities to build their capacity for better understanding about the benefits of advanced cooking technologies, household design to improve the ventilation conditions in the kitchen areas and health benefits in terms of reduction in exposure levels especially for vulnerable group like women and children.