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Title: Impact of the Spanish smoking law on exponsure to secondhand smoke in offices and hospitality venues: before-and-after study
Author: Nebot, Manel
López, María José
Ariza, Carles
Pérez Rios, Mónica
Fu Balboa, Marcela
Schiaffino, Anna
Muñoz, Glòria
Saltó i Cerezuela, Esteve
Fernández Muñoz, Esteve
Borràs Andrés, Josep Maria
Keywords: Salut pública
Hàbit de fumar
Public health
Hospitality industry
Issue Date: 19-Sep-2009
Publisher: National Institute of Environmental Health Science
Abstract: BACKGROUND/OBJECTIVES: A smoking law was passed by the Spanish Parliament in December 2005 and was enforced by 1 January 2006. The law bans smoking in all indoor workplaces but only in some hospitality venues, because owners are allowed to establish a smoking zone (venues>100 m2) or to allow smoking without restrictions (venues<100 m2). The objective of the study is to assess the impact of the Spanish smoking law on exposure to secondhand smoke (SHS) in enclosed workplaces, including hospitality venues. MATERIALS AND METHODS: The study design is a before-and-after evaluation. We studied workplaces and hospitality venues from eight different regions of Spain. We took repeated samples of vapor-phase nicotine concentration in 398 premises, including private offices (162), public administration offices (90), university premises (43), bars and restaurants (79), and discotheques and pubs (24). RESULTS: In the follow-up period, SHS levels were markedly reduced in indoor offices. The median decrease in nicotine concentration ranged from 60.0% in public premises to 97.4% in private areas. Nicotine concentrations were also markedly reduced in bars and restaurants that became smoke-free (96.7%) and in the no-smoking zones of venues with separate spaces for smokers (88.9%). We found no significant changes in smoking zones or in premises allowing smoking, including discotheques and pubs. CONCLUSIONS: Overall, this study shows the positive impact of the law on reducing SHS in indoor workplaces. However, SHS was substantially reduced only in bars and restaurants that became smoke-free. Most hospitality workers continue to be exposed to very high levels of SHS. Therefore, a 100% smoke-free policy for all hospitality venues is required.
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It is part of: Environmental Health Perspectives, 2009, vol. 117, num. 3, p. 344-347
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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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