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Restaurant smoking restrictions and environmental tobacco smoke exposure

Author

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  • Brauer, M.
  • 'T Mannetje, A.

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.

Suggested Citation

  • Brauer, M. & 'T Mannetje, A., 1998. "Restaurant smoking restrictions and environmental tobacco smoke exposure," American Journal of Public Health, American Public Health Association, vol. 88(12), pages 1834-1836.
    • Handle: RePEc:aph:ajpbhl:1998:88:12:1834-1836_3
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    Cited by:

    1. Reichmann, Gerhard & Sommersguter-Reichmann, Margit, 2012. "The Austrian Tobacco Act in practice – Analysing the effectiveness of partial smoking bans in Austrian restaurants and bars," Health Policy, Elsevier, vol. 104(3), pages 304-311.
    2. McGeary, Kerry Anne & Dave, Dhaval M. & Lipton, Brandy & Roeper, Timothy, 2019. "Impact of Comprehensive Smoking Bans on the Health of Infants and Children: Evidence from the U.S," IZA Discussion Papers 12194, Institute of Labor Economics (IZA).

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