烹饪、健康与污染峰值的日常暴露
Cooking, Health, and Daily Exposure to Pollution Spikes
American Economic Journal: Economic Policy · 2026 · [{"name": "Susanna Berkouwer", "affiliation": ["William P. Wharton Trust"]}, {"name": "Joshua T. Dean", "affiliation": ["University of Chicago"]}]
中文摘要
许多日常例行活动——如烹饪和通勤——会造成反复出现的大幅污染峰值; 这些峰值可能影响健康, 却不显著影响平均暴露水平。我们将烹饪技术的实验性变异, 与肯尼亚个体污染暴露及时间使用的高频数据相结合, 研究污染峰值。改良炉灶使烹饪时的 PM2.5 峰值降低 51.3 μg/m³ (41%), 并使自报呼吸道症状减少 0.24 个标准差。然而, 即使经过三年多的日常使用, 我们仍未发现临床健康指标的改善, 这可能是因为我们未检测到其对平均暴露水平的影响。临床健康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)