Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants

To characterize the effectiveness of a local ordinance that restricts smoking in restaurants to one third of the seating area, this study made simultaneous measurements of two markers of environmental tobacco smoke, respirable suspended particles and nicotine, in the smoking and no-smoking sections...

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Bibliographic Details
Published in:American journal of public health (1971) 1993-09, Vol.83 (9), p.1339-1341
Main Authors: Lambert, W E, Samet, J M, Spengler, J D
Format: Article
Language:English
Subjects:
Air Pollution, Indoor - analysis
Biological and medical sciences
City ordinances
Collective facilities
Concentration
Environment. Living conditions
Environmental Monitoring
Humans
Medical research
Medical sciences
Nicotine
Nicotine - analysis
Public health
Public health. Hygiene
Public health. Hygiene-occupational medicine
Restaurants
Smoking
Smoking Prevention
Tobacco smoke
Tobacco Smoke Pollution - analysis
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Summary:To characterize the effectiveness of a local ordinance that restricts smoking in restaurants to one third of the seating area, this study made simultaneous measurements of two markers of environmental tobacco smoke, respirable suspended particles and nicotine, in the smoking and no-smoking sections of seven restaurants. The mean concentrations of respirable suspended particles and nicotine were 40% and 65% lower, respectively, in the no-smoking than in the smoking sections, indicating substantial but not complete protection against exposure.
ISSN:0090-0036
1541-0048
DOI:10.2105/AJPH.83.9.1339