A systematic review and meta-analysis of air pollution and angina pectoris attacks: identification of hazardous pollutant, short-term effect, and vulnerable population

Yang, Min; Wu, Keyu; Wu, Qiyue; Huang, Cunrui; Xu, Zhiwei; Ho, Hung Chak; Tao, Junwen; Zheng, Hao; Hossain, Mohammad Zahid; Zhang, Wenyi; Wang, Ning; Su, Hong; Cheng, Jian

doi:10.1007/s11356-023-25658-6

Cited by 4 publications

(2 citation statements)

References 48 publications

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“…Reactive pollutant chemicals are then activated in the body and provoke inflammatory processes that may cause headaches or migraines [14,38,39]. Chest pain, where angina commonly occurs, is also related to air pollution [16,40]. The pollutants may cause chest pain by affecting the cardiovascular system through systemic inflammation, systemic oxidative stress, thrombosis, and coagulation [41,42].…”

Section: Air Pollution and Pain In Othermentioning

confidence: 99%

“…Epidemiological studies have linked cooking with solid fuels to a broad range of health problems, including respiratory illness [8], cardiovascular diseases [9,10], arthritis [11], cognitive decline [12], and depression [13]. Existing studies showed that outdoor air pollution was associated with body pain, including headaches [14], chest [15], and angina pectoris [16], but little is known about the relationship between indoor air pollution and body pain.…”

Section: Introductionmentioning

confidence: 99%

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Pain in Solid and Clean Fuel Using Households

Zhu,

Chen,

Feng

et al. 2024

Indoor Air

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Household air pollution from solid cooking fuel use influences multiple health outcomes, but its association with body pain remains poorly understood. This was a longitudinal study of 8880 adults who participated in the China Health and Retirement Longitudinal Study (CHARLS) from 2011 to 2018. Household cooking fuels were extracted from the baseline household questionnaire. Transitions in cooking fuels from 2011 to 2018 were also identified. Body pain status was reported in the three waves of surveys conducted in 2011, 2015, and 2018. The associations between cooking fuel type, fuel transition, and pain site number were examined using generalized estimating equations. Among the 8880 participants, 41.4% (n=3680) primarily used clean fuels for cooking, and 58.6% (n=5200) used solid ones at baseline. Cooking with solid fuels was associated with more pain sites (incidence rate ratio (IRR): 1.14; 95% confidence interval (CI): 1.08 to 1.21), but a slower rate of pain sites increases from 2011 to 2018 (IRR=0.78; 95% CI: 0.71 to 0.86, for 2018×solid fuels). Compared with those who persistently used clean fuels for cooking, the number of pain sites increased by 10% in participants who transiting from using solid to clean fuels (IRR=1.10; 95% CI: 1.04 to 1.18), by 21% in those transiting from cooking with clean to solid fuels (IRR=1.21: 95% CI: 1.08 to 1.35) and by 25% among those persistent using solid fuels for cooking (IRR=1.25; 95% CI: 1.18 to 1.34). Our findings provided new evidence linking using solid fuels for cooking with more pain sites, but a slower rate of pain sites increases. Public health efforts should focus on fuel transition and take measures to help clean fuels spread.

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