Table 1 Baseline characteristics of enrolled households
Characteristic | Treatment arm | Both arms (%) | ||
|---|---|---|---|---|
Control (%) | Intervention (%) | |||
Location of cooking quarter | Inside living house | 415 (40.8) | 327 (32.2) | 742 (36.5) |
Separate kitchen | 601 (59.2) | 688 (67.8) | 1289 (63.5) | |
Total | 1016 (100) | 1015 (100) | 2031 (100) | |
Secondary cookstove type | Traditional | 936 (92.1) | 924 (91.0) | 1860 (91.6) |
Improved | 80 (7.9) | 91 (9.0) | 171 (8.4) | |
Total | 1016 (100) | 1015 (100) | 2031 (100) | |
Frequency of injera baking event | Everyday | 131 (12.9) | 134 (13.2) | 265 (13.0) |
Every other or more days | 885 (87.1) | 881 (86.8) | 1766 (87.0) | |
Total | 1016 (100) | 1015 (100) | 2031 (100) | |
PM2.5 concentration in μg/m3 a | 850 (358.6) | 859 (359.3) | 855 (359) | |
Cluster-level ICC for PM2.5 concentration in μg/m3 | 0.0317 | 0.0316 | 0.0346 | |