ENVIRONMENTAL TOBACCO-SMOKE CONCENTRATIONS IN NO-SMOKING AND SMOKING SECTIONS OF RESTAURANTS

被引：56

作者：

LAMBERT, WE ^{[1
]}

SAMET, JM ^{[1
]}

SPENGLER, JD ^{[1
]}

机构：

[1] HARVARD UNIV,SCH PUBL HLTH,DEPT ENVIRONM HLTH,BOSTON,MA 02115

来源：

AMERICAN JOURNAL OF PUBLIC HEALTH | 1993年 / 83卷 / 09期

关键词：

D O I：

10.2105/AJPH.83.9.1339

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

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.

引用

页码：1339 / 1341

页数：3

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