Secondhand smoke exposure in the nonsmoking section: how much protection?

INTRODUCTION: Secondhand smoke (SHS) exposure continues to be a problem in bars and restaurants where smoking is permitted. This study measures the relative SHS exposure reduction in nonsmoking sections of establishments that allow some smoking. METHODS: Measurements were conducted simultaneously in the smoking and nonsmoking sections of 14 Minnesota hospitality venues. All of the 16 two-hr visits included photometer measurements of fine particles (PM2.5) and 12 of the visits also included measurements of 4 gas-phase tracers of SHS. RESULTS: The median ratio of nonsmoking/smoking section PM2.5 concentrations was 0.65 with an interquartile range (IQR) of 0.49-0.72. Measurements conducted after implementation of a smoking ban at 13 of the venues resulted in a smoking section PM2.5 post-ban/pre-ban ratio of 0.06 (IQR = 0.02-0.16). The median nonsmoking/smoking section ratios for gas-phase compound were 0.67 (IQR = 0.35-0.78) for pyridine, 0.52 (IQR = 0.30-0.70) for pyrrole, 0.43 (IQR = 0.35-0.84) for 3-EP, and 0.27 (IQR = 0.16-0.47) for nicotine. These results are consistent with the expectations of differential removal: the lowest ratios are for the least volatile, most strongly sorbing gases and the highest ratios for less sorbing gases and PM2.5. CONCLUSIONS: Designated nonsmoking sections in establishments that allow some smoking resulted in a median PM2.5 reduction of 35% compared with a 94% reduction after a smoking ban. The only adequate protection from cigarette smoke exposure is to eliminate smoking in indoor spaces.

Change in indoor particle levels after a smoking ban in Minnesota bars and restaurants.

BACKGROUND: Smoking bans in bars and restaurants have been shown to improve worker health and reduce hospital admissions for acute myocardial infarction. Several studies have also reported improved indoor air quality, although these studies generally used single visits before and after a ban for a convenience sample of venues. PURPOSE: The primary objective of this study was to provide detailed time-of-day and day-of-week secondhand smoke-exposure data for representative bars and restaurants in Minnesota. METHODS: This study improved on previous approaches by using a statistically representative sample of three venue types (drinking places, limited-service restaurants, and full-service restaurants), conducting repeat visits to the same venue prior to the ban, and matching the day of week and time of day for the before- and after-ban monitoring. The repeat visits included laser photometer fine particulate (PM2.5) concentration measurements, lit cigarette counts, and customer counts for 19 drinking places, eight limited-service restaurants, and 35 full-service restaurants in the Minneapolis/St. Paul metropolitan area. The more rigorous design of this study provides improved confidence in the findings and reduces the likelihood of systematic bias. RESULTS: The median reduction in PM2.5 was greater than 95% for all three venue types. Examination of data from repeated visits shows that making only one pre-ban visit to each venue would greatly increase the range of computed percentage reductions and lower the statistical power of pre-post tests. Variations in PM2.5 concentrations were found based on time of day and day of week when monitoring occurred. CONCLUSIONS: These comprehensive measurements confirm that smoking bans provide significant reductions in SHS constituents, protecting customers and workers from PM2.5 in bars and restaurants.