餐厅吸烟限制与环境烟草烟雾暴露
Restaurant smoking restrictions and environmental tobacco smoke exposure.
作者信息
Brauer M, Mannetje A
机构信息
University of British Columbia, Occupational Hygiene Program, Vancouver, Canada.
出版信息
Am J Public Health. 1998 Dec;88(12):1834-6. doi: 10.2105/ajph.88.12.1834.
Abstract
OBJECTIVES
This study evaluated the effectiveness of smoking restrictions.
METHODS
We measured particulate concentrations in restaurants with different levels of allowable smoking.
RESULTS
Mean particulate concentrations were 70% higher in establishments without smoking restrictions compared with those with partial smoking restrictions. Concentrations in nonsmoking restaurants were reduced by an additional 20% to 30%. Measurements of cadmium, an environmental tobacco smoke (ETS) marker, implicated ETS as the major source of particulate in restaurants that allowed smoking.
CONCLUSIONS
Partial smoking restrictions substantially reduce, but do not eliminate, ETS exposure in restaurants. Occupants of nonsmoking restaurants avoid ETS exposure but may experience substantial particulate exposures from cooking emissions.
摘要
目的
本研究评估了吸烟限制措施的有效性。
方法
我们测量了不同允许吸烟水平的餐厅中的颗粒物浓度。
结果
与有部分吸烟限制的餐厅相比，没有吸烟限制的场所平均颗粒物浓度高70%。无烟餐厅的浓度又额外降低了20%至30%。作为环境烟草烟雾（ETS）标志物的镉的测量结果表明，ETS是允许吸烟的餐厅中颗粒物的主要来源。
结论
部分吸烟限制措施可大幅减少但不能消除餐厅内的ETS暴露。无烟餐厅的顾客可避免ETS暴露，但可能会因烹饪排放而遭受大量颗粒物暴露。
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