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Article Dans Une Revue International Journal of Hygiene and Environmental Health Année : 2024

Gas cooking indoors and respiratory symptoms in the ECRHS cohort

Holly Pan
  • Fonction : Auteur
Debbie Jarvis
  • Fonction : Auteur
James Potts
  • Fonction : Auteur
Lidia Casas
  • Fonction : Auteur
Dennis Nowak
  • Fonction : Auteur
Joachim Heinrich
  • Fonction : Auteur
Judith Garcia Aymerich
  • Fonction : Auteur
Isabel Urrutia
  • Fonction : Auteur
Jesus Martinez-Moratalla
  • Fonction : Auteur
Jose-Antonio Gullon
  • Fonction : Auteur
Antonio Pereira-Vega
  • Fonction : Auteur
Sebastien Chanoine
  • Fonction : Auteur
Pascal Demoly
  • Fonction : Auteur
Benedicte Leynaert
  • Fonction : Auteur
Thorarinn Gislason
  • Fonction : Auteur
Nicole Probst
  • Fonction : Auteur
Michael J Abramson
  • Fonction : Auteur
Rain Jogi
  • Fonction : Auteur
Dan Norback
  • Fonction : Auteur
Torben Sigsgaard
  • Fonction : Auteur
Mario Olivieri
  • Fonction : Auteur
Cecilie Svanes
  • Fonction : Auteur
Elaine Fuertes
  • Fonction : Auteur

Résumé

BACKGROUND: Gas cooking is an important source of indoor air pollutants, and there is some limited evidence that it might adversely be associated with respiratory health. Using repeated cross-sectional data from the multi-centre international European Community Respiratory Health Survey, we assessed whether adults using gas cookers have increased risk of respiratory symptoms compared to those using electric cookers and tested whether there was effect modification by a priori selected factors. METHODS: Data on respiratory symptoms and gas cooking were collected from participants at 26-55 and 38-67 years (median time between examinations 11.4 years) from interviewer-led questionnaires. Repeated associations between gas cooking (versus electric) and respiratory symptoms were estimated using multivariable mixed-effects logistic regression models adjusted for age, sex, study arm, smoking status, education level, and included random intercepts for participants within study centres. Analyses were repeated using a 3-level variable for type of cooker and gas source. Effect modification by ventilation habits, cooking duration, sex, age atopy, asthma, and study arm were examined. RESULTS: The sample included 4337 adults (43.7% males) from 19 centres in 9 countries. Gas cooking increased the risk of "shortness of breath whilst at rest" (OR = 1.38; 95%CI: 1.06-1.79) and "wheeze with breathlessness" (1.32; 1.00-1.74). For several other symptoms, effect estimates were larger in those who used both gas hobs and ovens, had a bottled gas source and cooked for over 60 min per day. Stratifying results by sex and age found stronger associations in females and younger adults. CONCLUSION: This multi-centre international study, using repeat data, suggested using gas cookers in the home was more strongly associated than electric cookers with certain respiratory symptoms in adults. As gas cooking is common, these results may play an important role in population respiratory health.
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hal-04467856 , version 1 (20-02-2024)

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Holly Pan, Debbie Jarvis, James Potts, Lidia Casas, Dennis Nowak, et al.. Gas cooking indoors and respiratory symptoms in the ECRHS cohort. International Journal of Hygiene and Environmental Health, 2024, 256, pp.114310. ⟨10.1016/j.ijheh.2023.114310⟩. ⟨hal-04467856⟩

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