Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/127534
Title: Secondhand smoke exposure in hospitality venues in Europe
Author: López, María José
Nebot, Manel
Albertini, Marco
Birkui, Pierre
Centrich, Francesc
Chudzikova, Monika
Georgouli, Maria
Gorini, Giuseppe
Moshammer, Hanns
Mulcahy, Maurice
Pilali, Maria
Serrahima, Eulalia
Tutka, Piotr
Fernández Muñoz, Esteve
Keywords: Europa
Hoteleria
Hàbit de fumar
Nicotina
Europe
Hospitality industry
Tobbacco habit
Nicotine
Issue Date: Nov-2008
Publisher: National Institute of Environmental Health Science
Abstract: BACKGROUND: Although in the last few years some European countries have implemented smoking bans in hospitality venues, the levels of secondhand smoke (SHS) in this occupational sector Could still be extremely high in most countries. OBJECTIVE: The aim of this study, was to assess exposure to SHS in hospitality venues in 10 European cities. METHODS: We included 167 hospitality venues (58 discotheques and pubs, 82 restaurants and cafeterias, and 27 fast-food restaurants) in this cross-sectional study. We carried Out fieldwork in 10 European cities: Vienna (Austria), Paris (France), Athens (Greece), Florence and Belluno (Italy), Galway (Ireland), Barcelona (Spain), Warsaw and Lublin (Poland), and Bratislava (Slovak Republic). We measured vapor-phase nicotine as an SHS marker. RESULTS: We analyzed 504 samples and found nicotine in most samples (97.4%). We found the highest median concentrations in discos/pubs [32.99 mu g/m(3); interquartile range (IQR), 8.06-66.84 mu g/m(3)] and lower median concentrations in restaurants/cafeterias (2.09 mu g/m(3); IQR, 0.49-6.73 mu g/m(3)) and fast-food restaurants (0.31 mu g/m(3); IQR, 0.11-1.30 mu g/m(3)) (p < 0.05). We found differences of exposure between countries that may be related to their smoking regulations. Where we sampled smoking and nonsmoking areas, nicotine concentrations were significantly lower in nonsmoking areas. CONCLUSIONS: Hospitality venues from European cities without smoking regulations have very high levels of SHS exposure. Monitoring of SHS on a regular basis as well as a total smoking ban in hospitality sector would be needed.
Note: Reproducció del document publicat a: https://doi.org/10.1289/ehp.11374
It is part of: Environmental Health Perspectives, 2008, vol. 116, num. 11, p. 1469-1472
URI: http://hdl.handle.net/2445/127534
Related resource: https://doi.org/10.1289/ehp.11374
ISSN: 0091-6765
Appears in Collections:Articles publicats en revistes (Ciències Clíniques)
Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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