I've read the original research and while I don't deny that there can be a problem, there are numerous ways of reducing the risk.
Have a modern clean-burning, DEFRA approved stove. Burn only seasoned and ideally kiln-dried wood (use Woodsure to find a reputable local supplier). Keep the stove door closed as much as you can. When opening it, open it very slightly for a few moments to draw any particles up the flue (throwing it wide open immediately isn't a great idea). If you're worried, get a HEPA-approved air filter for the room. If you can, ventilate the room during and after use. To put your mind at rest, get a PM2.5 monitor.
PM2.5 (and PM10s + VOCs) are dramatically worse as a result of cooking, especially frying, toasting and anything that burns the food, even slightly, and joss sticks are about the worse thing you can burn in your house from an emissions point of view. So, when fry cooking, roasting, burning any food, toast, joss sticks, bonfires, open fires, chimeneas, campfires and fire pits are all outlawed, then i'm happy to talk about wood stoves [when properly used, that is, see above].
The two following videos on indoor PM2.5 emissions are interesting, if you're worried and would like reassurance:
and especially
from 20:00 onwards