Differences in Indoor Cooking Practices and Vital Signs Across Nicaragua and Dominican Republic

Abstract

Background:

Indoor cooking practices, such as cooking indoors with a coal or wood stove without a pipe, are linked to higher carbon monoxide levels and lower peak flow measurements compared to cooking with an outside stove or a stove with a ventilation pipe. However, little is known about the differences across cooking practices, carbon monoxide levels, and peak flow measurements across countries. The purpose of this study is to determine differences in indoor cooking practices and vital signs across two middle-income countries, Dominican Republic and Nicaragua.

Methods:

This study used pooled data from both Nicaragua (n = 76) and Dominican Republic (n = 62). Participants were randomly selected from households in rural villages in the two countries. Descriptive statistics were computed among demographic, environmental, and behavioral characteristics across the two countries. Additionally, chi-square tests and independent samples t-tests were conducted to determine statistically significant differences between the two countries. The institutional review board approved this study.

Results:

Among all participants (n = 138), approximately half lived in Nicaragua (n = 76, 55.1%) and half lived in Dominican Republic (n = 62, 44.9%). A higher percentage of Dominican Republic participants reported using an inside cook stove (55.4%) compared to Nicaraguan participants (11.8%), which was statistically significant (P < .0001). The overall smoking prevalence in each country was low (9.2% in Nicaragua and 4.8% in Dominican Republic). There were no statistically significant differences in blood pressure, but there were statistically significant differences in SpO₂ measurements between Nicaragua and Dominican Republic (98.3% vs. 99.4%, respectively). While these were statistically significant, these two measurements were not clinically significant. Finally, there were statistically significant differences in peak flow measurements, with Nicaraguan participants having a lower mean peak flow (260.6) compared to Dominican Republic participants (327.4). No differences were found between carbon monoxide levels.

Conclusions:

Differences between indoor cooking practices, peak flow measurements, and SpO₂ measurements were found between Nicaragua and Dominican Republic. Future studies should examine a broader range of contextual and behavioral factors related to carbon monoxide and peak flow measurements in the two countries. Disclosures: None; Sponsored Research: None.