Impact of smoking policy on the respiratory health of food and beverage servers
Impact of smoking policy on the respiratory health of food and beverage servers
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DOI：
10.5271/sjweh.851
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发表时间：
2005-02-01
影响因子：
6.3
通讯作者：
Chan-Yeung, M
中科院分区：
文献类型：
--
作者：
Dimich-Ward, H;Lawson, J;Chan-Yeung, M
目的探讨工作场所吸烟政策对餐饮业从业人员呼吸系统健康的影响。方法通过对餐饮业从业人员进行邮寄调查。问卷调查参与率为73.9%。目前的吸烟者被排除在分析之外。对年龄、性别、吸烟者与从不吸烟者状态、家庭暴露环境烟草烟雾、儿童哮喘、邮寄与电话调查问卷以及每周工作时间的差异进行了Logistic回归分析。对88名不吸烟者进行了实验室评估，包括肺活量测定和头发尼古丁分析。结果在383名不吸烟者中，刺激性症状和呼吸道症状的患病率在允许在工作场所不受限制吸烟的参与者中一直较高。与来自禁止吸烟场所的人群相比，调整后的优势比(OR)值最高的是允许吸烟(OR 8.5 95%可信区间(95%CI)2.4~30.0)或部分禁烟(OR 5.7 95%CI 1.7~19.4)的慢性痰患者。除了1秒内的用力呼气量与用力肺活量之间的比率外，肺功能并没有下降，而在允许吸烟的设施中工作的工人的肺功能更低。在禁止吸烟的场所工作的工人头发尼古丁水平最低。结论根据吸烟政策确定的职业性接触环境烟草烟雾会对在食品和饮料服务行业工作的非吸烟者的呼吸健康产生不利影响。
Objectives The purpose of this study was to determine whether workplace smoking policy was associated with respiratory health effects among food and beverage servers.Methods Data were obtained from a postal survey of hospitality workers. The participation rate for the questionnaire was 73.9% of those contacted. Current smokers were excluded from the analysis. Adjustment for differences between groups in age, gender, ex-smoker versus never smoker status, home exposure environmental tobacco smoke, childhood asthma, mail versus telephone questionnaire, and hours worked per week was done using logistic regression. A subset of 88 nonsmokers underwent laboratory evaluation, including spirometry and hair nicotine analysis.Results The prevalence of irritant and respiratory symptoms among 383 nonsmokers was consistently higher among the participants from premises where smoking was permitted without restrictions on the workplace. In comparison with those from facilities where smoking was prohibited, the highest adjusted odds ratios (OR) were for chronic phlegm for those working where smoking was permitted (OR 8.5 95% confidence interval (95% CI) 2.4-30.0] or where there were partial smoking restrictions (OR 5.7 95% CI 1.7-19.4). Lung function was not reduced apart from the ratio between forced expiratory volume in 1 second and forced vital capacity, which was lower for workers from facilities where smoking was permitted. Hair nicotine levels were lowest for workers from facilities where smoking was prohibited.Conclusions The results suggest that occupational exposure to environmental tobacco smoke, determined through smoking policies, can adversely affect the respiratory health of nonsmokers who work in the food and beverage service industry.