Parameters | B | S.E. | 95% Wald C.I. | P value | ||
---|---|---|---|---|---|---|
Lower | Upper | |||||
Treatment arm | Intervention | − 342.992 | 3.7307 | − 350.304 | − 335.680 | .0001* |
Control | 1 | Â | Â | Â | Â | |
Baseline indoor PM2.5 concentration in μg/m3 | 0.765 | 0.0078 | 0.750 | 0.781 | .0001* | |
Location of main cooking quarter | Inside living house | 1 | Â | Â | Â | Â |
Separate kitchen | − 6.994 | 4.0553 | − 14.942 | 0.954 | .085 | |
Secondary cookstove type | Traditional | 1 | Â | Â | Â | Â |
Improved | − 16.976 | 7.6349 | − 31.941 | − 2.012 | .026* | |
Frequency of injera baking event | Everyday | 1 | Â | Â | Â | Â |
Every other or more days | − 42.656 | 6.7964 | − 55.976 | − 29.335 | .0001* |