Fig 1.
Washed fish arranged on metal wiring nets with holes and dried under the sun for 20–30 min.
Fig 2.
Dried fish smoked on mud ovens with fuel wood burnt inside the oven but under the metal net.
Fig 3.
Sampling procedures for PM2.5 and VOC.
A schematic diagram representing how the smokehouses, outside environments and control locations were selected and sampled for the study.
Table 1.
Summary characteristics of respondents (N = 434).
Table 2.
Correlation matrix of environmental variables studied.
Table 3.
Descriptive statistics of variables.
Table 4.
Identified fish smoking-related health symptoms.
Fig 4.
Association between fish smoking and eye irritation or infection.
Fig 5.
Association between fish smoking and cough.
Fig 6.
Association between fish smoking and headache.
Fig 7.
Frequency of eye problems and the number of years spent smoking.
Table 5.
Relationship between exposure to smoke and eye problems.