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

Author

Listed:
  • Lambert, W.E.
  • Samet, J.M.
  • Spengler, J.D.

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.

Suggested Citation

  • Lambert, W.E. & Samet, J.M. & Spengler, J.D., 1993. "Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants," American Journal of Public Health, American Public Health Association, vol. 83(9), pages 1339-1341.
    • Handle: RePEc:aph:ajpbhl:1993:83:9:1339-1341_0
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    Cited by:

    1. Heifetz, Aviad & Samet, Dov, 1999. "Hierarchies of knowledge: an unbounded stairway," Mathematical Social Sciences, Elsevier, vol. 38(2), pages 157-170, September.

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