Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants.
cross_sectional · Level IV
Where this comes from
- Record sourced from PubMed, PMID 8363015.
- Also identified by PMC identifier 1694959.
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Abstract
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.
Medical subject headings
- Air Pollution, Indoor
- Nicotine
- Restaurants
- Tobacco Smoke Pollution