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  1. Fulltext. Restaurant smoking restrictions and environmental tobacco smoke exposure.

    Article - En anglais

    Fulltext.

    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 non-smoking 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.

    Mots-clés Pascal : Tabagisme, Tabagisme passif, Exposition, Tabac, Pratique restrictive, Restaurant, Législation, Mesure, Marqueur biologique, Cadmium, Evaluation, Efficacité, Homme, Etats Unis, Amérique du Nord, Amérique, Prévention, Toxicité

    Mots-clés Pascal anglais : Tobacco smoking, Passive smoking, Exposure, Tobacco, Restrictive practice, Restaurant, Legislation, Measurement, Biological marker, Cadmium, Evaluation, Efficiency, Human, United States, North America, America, Prevention, Toxicity

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0048561

    Code Inist : 002B30A03A. Création : 31/05/1999.