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

W. E. Lambert, J. M. Samet, J. D. Spengler

Research output: Contribution to journalArticlepeer-review

61 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)1339-1341
Number of pages3
JournalAmerican journal of public health
Volume83
Issue number9
DOIs
StatePublished - 1993

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

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