Traditional cooking practices, while culturally rich, often entail health hazards. Indoor air pollution from biomass fuels like wood or dung, commonly used in traditional cooking, can lead to respiratory issues like chronic obstructive pulmonary disease (COPD) and respiratory infections.
Researchers at the Indian Institute of Technology Mandi (IIT Mandi), in collaboration with Institut National de Recherche et de Sécurité (INRS), France, and the National Physical Laboratory (CSIR-NPL), India, have conducted a comprehensive study on the detrimental effects of indoor air pollution resulting from traditional cooking practices in rural kitchens across three Northeast Indian states.
