Second hand smoke in alfresco areas
Second hand smoke in alfresco areas
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DOI：
10.1071/he10099
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发表时间：
2010-08-01
影响因子：
1.9
通讯作者：
Franklin, Peter
中科院分区：
文献类型：
--
作者：
Stafford, Julia;Daube, Mike;Franklin, Peter
解决的问题：已采取措施禁止在酒吧、餐馆和咖啡馆的户外区域吸烟。一些人认为这是不必要的，因为接触二手烟 (SHS) 的情况很少。本研究的目的是确定顾客在饮食场所室外区域接触二手烟的可能性。方法：在 28 家咖啡馆和酒吧的露天区域测量细颗粒物 (PM(2.5)) 浓度。收集了采样期间吸烟者人数以及可能影响 PM(2.5) 浓度的因素的数据。使用配对和独立样本测试比较有吸烟者和无吸烟者时期的 PM(2.5) 浓度。结果：与不吸烟时期相比，有至少一名吸烟者时 PM(2.5) 浓度显着升高（分别为 14.25 μg/m(3) 和 3.98 g/m(3)）。有证据表明，不吸烟者、一名吸烟者和两名或以上吸烟者的平均浓度分别为 3.98、10.59 和 17.00 μg/m(3)，反应密切增加。在控制其他因素后，差异仍然显着。当两个或更多人吸烟时，平均 PM(2.5) 达到美国环境保护署警告的水平，可能会使特别敏感的人面临呼吸道症状的风险。结论：吸烟会使室外区域的 PM(2.5) 浓度增加到可能危害健康的水平。
Issue addressed: There are moves to ban smoking in outdoor areas of pubs, restaurants and cafes. Some argue that this is unnecessary as exposure to second hand smoke (SHS) is minimal. The aim of this study was to determine potential exposure of patrons to SHS in outdoor areas of eating and drinking venues.Methods: Concentrations of fine particulate matter (PM(2.5)) were measured in the alfresco areas of 28 cafes and pubs. Data were collected on the number of smokers present during sampling and factors that could influence PM(2.5)concentrations. PM(2.5)concentrations for periods with and without smokers were compared using paired and independent sample tests.Results: PM(2.5) concentrations were significantly increased when there was at least one smoker compared to periods with no smoking (14.25 mu g/m(3) and 3.98 g/m(3), respectively). There was evidence of a close response increase with mean concentrations for none, one and two or more smokers of 3.98, 10.59and 17.00 mu g/m(3), respectively. The differences remained significant after controlling for other factors. When two or more people were smoking, average PM(2.5)reached levels the US Environmental Protection Agency warns may put particularly sensitive people at risk of respiratory symptoms.Conclusions: Smoking increases PM(2.5)concentrations in outdoor areas to levels that are potentially hazardous to health.