烹饪、健康与日常污染峰值暴露

中文摘要

许多日常例行活动——如烹饪和通勤——会造成幅度较大且反复出现的污染峰值，这些峰值可能在不显著影响平均暴露水平的情况下影响健康。我们将烹饪技术的实验性变异与肯尼亚个人污染暴露和时间使用的高频数据相结合，研究污染峰值问题。改良炉灶使烹饪期间的PM2.5峰值降低51.3微克/立方米（41%），并使自报呼吸系统症状减少0.24个标准差。然而，即使在每日使用超过三年后，我们仍未发现临床健康状况有所改善，这可能是因为我们没有检测到其对平均暴露水平的影响。临床健康状况的改善可能需要降低环境浓度。（JEL I12、O12、O13、Q51、Q53）

Abstract

Many routine daily activities—such as cooking and commuting—cause large recurring pollution spikes that may impact health without significantly affecting average exposure. We study pollution spikes by combining experimental variation in cooking technology with high-frequency data on individual pollution exposure and time-use in Kenya. Improved cookstoves reduce PM2.5 spikes while cooking by 51.3 μg/m 3 (41 percent) and cause a 0.24 standard deviation reduction in self-reported respiratory symptoms. However, even after more than three years of daily use, we find no clinical health improvements, possibly because we detect no impact on average exposure. Clinical health improvements may require reductions in ambient concentrations. (JEL I12, O12, O13, Q51, Q53)