Tags

Type your tag names separated by a space and hit enter

[Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China].
Zhonghua Liu Xing Bing Xue Za Zhi. 2007 Aug; 28(8):738-41.ZL

Abstract

OBJECTIVE

To investigate the current smoking regulations and their impacts on the environmental tobacco smoke (ETS) levels inside restaurants and bars in Beijing.

METHODS

Telephone survey was used to investigate the smoking regulations. TSI Sidepak AM510 was used to measure the level of fine particles less than 2.5 microns in diameter (PM2.5) in restaurants and bars. Analysis of variance and non-parametric rank tests were used to examine the association between indoor and outdoor PM2.5 levels and (1) smoking regulations; and (2) types of restaurants and bars.

RESULTS

Of the 305 restaurants and bars surveyed, 27.9% had complete or partial smoking prohibiting rules. The average indoor PM2.5, level of the 92 restaurants and bars was 253.08 microg/m3 , 102.37% higher than the outdoor level. The average indoor and outdoor PM2.5 levels in the restaurants and bars with smoking ban regulations were 93.10 microg/m3 and 110.33 microg/m3 whole 289.34 microg/m3 and 128.40 microg/m3 in those without, respectively. The average indoor and outdoor PM2.5 levels of bars were 413.46 microg/m3 and 190.62 microg/m3, respectively, while in the western fast-food restaurants, they were 83.86 microg/m3 and 104.77 microg/m3, respectively. The outdoor PM2.5 levels were higher than the indoor levels in different classes of restaurants and bars. Furthermore, there was a significant positive correlation between PM2.5 levels and the number of smokers per cube meters (r = 0.47, P < 0.001).

CONCLUSION

Smoking regulations could effectively reduce the ETS level in restaurants and bars.

Authors+Show Affiliations

Kang JM
Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Jiang Y
No affiliation info available
Lin XG
No affiliation info available
Yang Y
No affiliation info available
Nan Y
No affiliation info available
Li Z
No affiliation info available
Liu RL
No affiliation info available
Feng GZ
No affiliation info available
Wei XS
No affiliation info available
Travers MJ
No affiliation info available
Li Q
No affiliation info available
Hyland A
No affiliation info available

MeSH

Air Pollution, IndoorChinaEnvironmental MonitoringParticulate MatterRestaurantsSmokingTobacco Smoke Pollution

Pub Type(s)

English Abstract
Journal Article

Language

chi

PubMed ID

18080555

Citation

Kang, Ji-Ming, et al. "[Study On the Level of Tobacco-generated Smoke in Several Restautants and Bars in Beijing, China]." Zhonghua Liu Xing Bing Xue Za Zhi = Zhonghua Liuxingbingxue Zazhi, vol. 28, no. 8, 2007, pp. 738-41.
Kang JM, Jiang Y, Lin XG, et al. [Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China]. Zhonghua Liu Xing Bing Xue Za Zhi. 2007;28(8):738-41.
Kang, J. M., Jiang, Y., Lin, X. G., Yang, Y., Nan, Y., Li, Z., Liu, R. L., Feng, G. Z., Wei, X. S., Travers, M. J., Li, Q., & Hyland, A. (2007). [Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China]. Zhonghua Liu Xing Bing Xue Za Zhi = Zhonghua Liuxingbingxue Zazhi, 28(8), 738-41.
Kang JM, et al. [Study On the Level of Tobacco-generated Smoke in Several Restautants and Bars in Beijing, China]. Zhonghua Liu Xing Bing Xue Za Zhi. 2007;28(8):738-41. PubMed PMID: 18080555.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Study on the level of tobacco-generated smoke in several restautants and bars in Beijing, China]. AU - Kang,Ji-Ming, AU - Jiang,Yuan, AU - Lin,Xiao-Guang, AU - Yang,Yan, AU - Nan,Yi, AU - Li,Zhu, AU - Liu,Rui-Ling, AU - Feng,Guo-Ze, AU - Wei,Xiao-Shuai, AU - Travers,Mark J, AU - Li,Qiang, AU - Hyland,Andrew, PY - 2007/12/18/pubmed PY - 2010/5/14/medline PY - 2007/12/18/entrez SP - 738 EP - 41 JF - Zhonghua liu xing bing xue za zhi = Zhonghua liuxingbingxue zazhi JO - Zhonghua Liu Xing Bing Xue Za Zhi VL - 28 IS - 8 N2 - OBJECTIVE: To investigate the current smoking regulations and their impacts on the environmental tobacco smoke (ETS) levels inside restaurants and bars in Beijing. METHODS: Telephone survey was used to investigate the smoking regulations. TSI Sidepak AM510 was used to measure the level of fine particles less than 2.5 microns in diameter (PM2.5) in restaurants and bars. Analysis of variance and non-parametric rank tests were used to examine the association between indoor and outdoor PM2.5 levels and (1) smoking regulations; and (2) types of restaurants and bars. RESULTS: Of the 305 restaurants and bars surveyed, 27.9% had complete or partial smoking prohibiting rules. The average indoor PM2.5, level of the 92 restaurants and bars was 253.08 microg/m3 , 102.37% higher than the outdoor level. The average indoor and outdoor PM2.5 levels in the restaurants and bars with smoking ban regulations were 93.10 microg/m3 and 110.33 microg/m3 whole 289.34 microg/m3 and 128.40 microg/m3 in those without, respectively. The average indoor and outdoor PM2.5 levels of bars were 413.46 microg/m3 and 190.62 microg/m3, respectively, while in the western fast-food restaurants, they were 83.86 microg/m3 and 104.77 microg/m3, respectively. The outdoor PM2.5 levels were higher than the indoor levels in different classes of restaurants and bars. Furthermore, there was a significant positive correlation between PM2.5 levels and the number of smokers per cube meters (r = 0.47, P < 0.001). CONCLUSION: Smoking regulations could effectively reduce the ETS level in restaurants and bars. SN - 0254-6450 UR - https://www.unboundmedicine.com/medline/citation/18080555/[Study_on_the_level_of_tobacco_generated_smoke_in_several_restautants_and_bars_in_Beijing_China]_ DB - PRIME DP - Unbound Medicine ER -