The Regional Impacts of Cooking and Heating Emissions on Ambient Air Quality and Disease Burden in China

Author:

Archer-Nicholls Scott1,Carter Ellison2,Kumar Rajesh1,Xiao Qingyang3,Liu Yang3,Frostad Joseph4,Forouzanfar Mohammad H.4,Cohen Aaron5,Brauer Michael6,Baumgartner Jill27,Wiedinmyer Christine1

Affiliation:

1. National Center for Atmospheric Research (NCAR), Boulder, Colorado 80301, United States

2. Institute on the Environment, University of Minnesota, St. Paul, Minnesota United States

3. Department of Environmental Health, Rollins School of Public Health, Emory University, Atlanta, Georgia 30322, United States

4. Institute for Health Metrics and Evaluation, University of Washington, Seattle, Washington United States

5. Health Effects Institute, Suite 500, 101 Federal Street Boston, Massachusetts 02110, United States

6. School of Population and Public Health, The University of British Columbia, 2206 East Mall, Vancouver, British Columbia V6T1Z3, Canada

7. Institute for Health and Social Policy and Department of Epidemiology, Biostatistics and Occupational Health, McGill University, 1130 Pine Avenue West, Montreal, Quebec H3A1A3, Canada

Funder

U.S. Environmental Protection Agency

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

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