Estimation of household smoke-exposure risk using Demographic and Health Survey (DHS) data

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Abstract

We introduce Stata and R codes to estimate the household smoke-exposure risk (SER) variable using cooking fuel- and cooking place-related information obtained from country-level demographic and health survey (DHS) data. Two categories of cooking fuels (smoke-producing and non-smoke producing fuels) and two categories of cooking places (indoor and outdoor) are used to estimate the household SER. Finally, household SER is classified into four levels of risk: high (cooking indoor using smoke-producing fuels), medium (cooking outdoor using smoke-producing fuels), low (cooking indoor using non-smoke-producing fuels), and very low (cooking outdoor using non-smoke-producing fuels). An example of a household SER calculation using the DHS data and codes is provided for clarification. The available DHS data of over 90 countries contain both cooking fuel- and cooking place-related information, so the method of estimating household SER would be the same for these countries.

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Household-level cooking fuel and cooking place data can be used to estimate household SER.
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This paper illustrates an estimation technique for household smoke-exposure risk (SER) using demographic and health survey (DHS) data.
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This method can be used to estimate household SER data for any country on the DHS country list.

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Household Smoke-Exposure Risks Associated with Cooking Fuels and Cooking Places in Tanzania: A Cross-Sectional Analysis of Demographic and Health Survey Data

Mazbahul Ahamad, Fahian Tanin, Nawaraj Shrestha (2021)

Household smoke-exposure risk (SER) can be defined through the assessment of cooking fuels (smoke and no smoke-producing) and cooking places (indoor and outdoor) related information, which represent different levels of household air pollution. This study aimed to explore the prevalence and geographical variations in smoke-exposure risks (SERs) associated with indoor and outdoor cooking practices and use of smoke-producing and non-smoke-producing cooking fuels in Tanzania. We further investigated the social and spatial features associated with household SERs. We defined an indicator variable, the household SER, using country-level, cross-sectional data on cooking fuels and cooking places obtained from the 2015–2016 Tanzania Demographic and Health Survey and then estimated zone-level average SERs. We used an ordered logistic regression model to assess the social and spatial characteristics associated with household SER. We identified 76.4% of the 12,425 households that practiced indoor cooking using smoke-producing fuels as having a high SER. High-level SER was more prevalent in the Central, Southern highland, and Southwest highland zones. Overall, wealthier households, female-headed households, and households with higher education attainments were more likely to be categorized as households with very low SER. Meanwhile, households headed by older individuals and with larger family sizes were less likely to be in the very low SER category. The prevalence of high SER is a major public health concern in Tanzania. Improved cooking stoves and cleaner fuels should be adopted simultaneously to minimize the adverse effects associated with household SER.

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Author and article information

Contributors

Mazbahul G Ahamad

Journal

Journal ID (nlm-ta): MethodsX

Journal ID (iso-abbrev): MethodsX

Title: MethodsX

Publisher: Elsevier

ISSN (Electronic): 2215-0161

Publication date PMC-release: 17 May 2021

Publication date Collection: 2021

Publication date (Electronic): 17 May 2021

Volume: 8

Electronic Location Identifier: 101390

Affiliations

[a ]University of Nebraska–Lincoln, Lincoln, NE 68583, USA

[b ]Independent Researcher, Sylhet 3100, Bangladesh

Author notes

[* ]Corresponding author. mahamad2@ 123456unl.edu

Article

Publisher Item ID: S2215-0161(21)00183-7 Publisher ID: 101390

DOI: 10.1016/j.mex.2021.101390

PMC ID: 8374520

PubMed ID: 34430286

SO-VID: 2bed72ac-e30a-42f2-a6b9-68d2d6e591cd

License:

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

History

Date received : 5 April 2021

Date accepted : 15 May 2021

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