Environmental Tobacco Smoke in the Nonsmoking Section of a Restaurant: A Case Study

Jenkins, Roger A.; Finn, Derrick; Tomkins, Bruce A.; Maskarinec, M.P.

doi:10.1006/rtph.2001.1499

Cited by 14 publications

(10 citation statements)

References 12 publications

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“…The efficacy of this approach has been investigated in a few studies (Lambert et al, 1993;Jenkins et al, 2001;Liu et al, 2001;Miller and Nazaroff, 2001). The limited evidence indicates that it is possible to achieve a high (but not complete) level of exposure reduction using a well-conceived segregation strategy.…”

Section: Opportunities For Technological Controlmentioning

confidence: 99%

Environmental Tobacco Smoke Particles

Nazaroff

Klepeis

2003

Indoor Environment

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IntroductionEnvironmental tobacco smoke (ETS) is a mixture of gases and particles. It is generated by the combustion of tobacco products, including cigarettes, cigars, and pipes. Most ETS issues from the smoldering tobacco between puffs. Exhaled mainstream smoke also contributes to ETS.Once released to the environment, the particles and gases in ETS are subjected to physical and chemical processes that can alter their concentrations, their physical form, and their chemical composition. For example, dispersion processes such as turbulent mixing cause ETS concentrations to become more uniformly distributed throughout a room. Deposition onto indoor surfaces reduces airborne particle concentrations and shifts the particle size distribution. Sorptive interactions with indoor materials can alter the relative amounts of volatile and semi-volatile compounds that remain airborne.Although ETS comprises both gases and particles, for the purposes of this chapter, we focus exclusively on the particle phase. ETS particles are small liquid droplets, mostly in the size range 0.02-2 µm in diameter. Chemically, they are mainly comprised of organic compounds that have vapor pressures sufficiently low to remain in the condensed phase. These compounds are formed during smoking by volatilization, pyrolysis, and partial oxidation of the components of the tobacco product. It is the scattering of light by particles that causes smoke to be visible.Environmental tobacco smoke is a major contributor to indoor air concentrations and human exposures to particles. Consequently, many studies have been concerned with the nature and significance of ETS particles. In this chapter, we summarize what has been learned, emphasizing the physical and chemical processes that influence indoor ETS particle levels. We point out several unresolved issues that warrant further study. 245 3.5 b NSH = non-smoking home; SH = smoking home; NSW = non-smoking workplace; SW = smoking workplace; NS = non-smoker; NA = not available. c PTEAM = USEPA's Particle Total Exposure Assessment Methodology. d The Harvard Six City study is described with preliminary results in Spengler et al. (1981). The six cities were: Portage, WI; Topeka, KS; Kingston-Harriman, TN; Watertown, MA; St. Louis, MO; Steubenville, OH.e The main reference for the New York State study is Sheldon et al. (1989). f The sixteen cities surveyed were: Knoxville,

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Section: Opportunities For Technological Controlmentioning

confidence: 99%

Environmental Tobacco Smoke Particles

Nazaroff

Klepeis

2003

Indoor Environment

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“…This apparent discrepancy is related to the use of a factor which converts fluorescence intensity as recorded by the instrument to FPM. This factor usually is derived as an average of 15 or so brands of cigarettes (17,18). In the current study, the ETS was generated using a single type of cigarette in each of the study groups and the use of a general conversion factor is a limitation of the methodology.…”

Section: Resultsmentioning

confidence: 99%

Determination of Environmental Tobacco Smoke from a Second-Generation Electrically Heated Cigarette Smoking System and Conventional Cigarettes

Oey¹,

Lau²,

Roethig³

2008

Beiträge Zur Tabakforschung International/Contributions to Tobacco Research

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SUMMARYThis substudy of a randomized, controlled, forced switching, open-label, parallel-group clinical study in a total of 100 healthy adult male and female smokers compared environmental tobacco smoke (ETS) produced from smoking a second generation electrically heated cigarette smoking system (EHCSS), two conventional cigarettes, and no-smoking. Concentrations of air constituents including respirable suspended particulate matter (RSP), carbon monoxide (CO), and total volatile organic compounds (TVOCs) and ETS markers including solanesolrelated particulate matter (Sol-PM), ultraviolet absorbing particulate matter (UVPM), fluorescing particulate matter (FPM), nicotine and 3-ethenylpyridine (3-EP) were measured in a ventilated, furnished conference room over a period of 2 hours on separate occasions. Except for TVOCs, concentrations of air constituents and ETS markers were reduced by 40% to more than 90% when adult smokers were smoking the EHCSS as compared to smoking conventional cigarettes. CO and most ETS marker concentrations were in the same range as nosmoking. [Beitr. Tabakforsch. Int. 23 (2008)

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“…Drei aktuellere amerikanische Studien zeigten mit Medianen von 178 μ g / m 3 , 206 μ g / m 3 und 260 μ g / m 3 sowie maximalen Konzentrationen von bis zu 727 μ g / m 3 gleichfalls ein hohes Konzentrationsniveau [22,26,27] . Frankreich [24] Schweiz [24] England [24] Österreich 2001/2 [135] Frankreich 2001/2 [135] Italien 2001/2 [135] Spanien 2001/2 [135] Schweden 2001/2 [135] Griechenland 2001/2 [135] Finnland 2002/3 [31] Norwegen 2003 [134] Deutschland 2005 [15] Norwegen 2003 [134] Deutschland [30] . Limitiert wird die Aussage dieser Studie jedoch dadurch, dass die L ü ftungsbedingungen in den Nichtrauchereinrichtungen ung ü nstiger gewesen zu sein scheinen.…”

Section: Partikul ä Re Raumluftbelastungunclassified

Tabakrauch in gastronomischen Einrichtungen. Exposition, innere Belastung, ökonomische und gesundheitliche Aspekte im Zusammenhang mit Rauchverboten

Fromme

Kuhn²,

Bolte³

2009

Gesundheitswesen

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Secondhand smoke was classified by national and international organisations as a known cause of cancer in humans and has many adverse health effects, especially cardiovascular diseases and lung tumours. Global studies have clearly shown that hospitality venues have the highest levels of indoor air pollution containing different substances that are clearly carcinogenic--such as tobacco-related chemicals--compared with other, smoke-free indoor spaces. Data from the human biomonitoring of non-smoking employees in the food service industry confirm this high exposure level. Non-smokers exposed to secondhand smoke in these environments are at increased risk for adverse health effects. The consistent protection of non-smokers in public places such as restaurants and bars through a smoking ban results in a significant reduction of the pollutants in the air (mostly > 90%) and clearly reduces the internal body burden for users and employees. Furthermore, health complaints by non-smoking employees are reduced and the higher risk for lung tumours of employees in the food service industry compared with the general population can be effectively reduced as well. According to current standards of knowledge, other measures such as spatial separation of smoking areas or the use of mechanical venting systems do not achieve a comparably high and effective pollutant reduction under field conditions. Studies concerning the economic effects of prohibiting smoking in public places conducted in various countries have shown that beverage-focused gastronomic enterprises experience a short-term down trend but that food-focused gastronomic enterprises do not experience any negative or even positive effects. The positive effects of a ban on smoking in public places on the general population are a decline in cigarette consumption and the reduction of secondhand smoke exposure by non-smokers. Smoking bans in hospitality venues are not necessarily linked with a shift of the tobacco consumption to private rooms and an associated increase of secondhand smoke exposure. A comprehensive smoking ban in public spaces without exemption is therefore an easy and targeted measure for gastronomic enterprises from a health perspective.

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Environmental Tobacco Smoke in the Nonsmoking Section of a Restaurant: A Case Study

Cited by 14 publications

References 12 publications

Environmental Tobacco Smoke Particles

Environmental Tobacco Smoke Particles

Determination of Environmental Tobacco Smoke from a Second-Generation Electrically Heated Cigarette Smoking System and Conventional Cigarettes

Tabakrauch in gastronomischen Einrichtungen. Exposition, innere Belastung, ökonomische und gesundheitliche Aspekte im Zusammenhang mit Rauchverboten

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