Impact of a smoking ban in hospitality venues on second hand smoke exposure: a comparison of exposure assessment methods

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Etat: Public
Version: Final published version
ID Serval
serval:BIB_A7E4EDDED0F6
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
Impact of a smoking ban in hospitality venues on second hand smoke exposure: a comparison of exposure assessment methods
Périodique
BMC Public Health
Auteur⸱e⸱s
Rajkumar Sarah, Huynh Cong Khanh, Bauer Georg F., Hoffmann Susanne, Röösli Martin
ISSN
1471-2458 (Electronic)
ISSN-L
1471-2458
Statut éditorial
Publié
Date de publication
2013
Peer-reviewed
Oui
Volume
13
Numéro
Art. 536
Pages
1-8
Langue
anglais
Notes
Publication types: Journal Article Publication Status: epublish
Résumé
BACKGROUND: In May 2010, Switzerland introduced a heterogeneous smoking ban in the hospitality sector. While the law leaves room for exceptions in some cantons, it is comprehensive in others. This longitudinal study uses different measurement methods to examine airborne nicotine levels in hospitality venues and the level of personal exposure of non-smoking hospitality workers before and after implementation of the law.
METHODS: Personal exposure to second hand smoke (SHS) was measured by three different methods. We compared a passive sampler called MoNIC (Monitor of NICotine) badge, to salivary cotinine and nicotine concentration as well as questionnaire data. Badges allowed the number of passively smoked cigarettes to be estimated. They were placed at the venues as well as distributed to the participants for personal measurements. To assess personal exposure at work, a time-weighted average of the workplace badge measurements was calculated.
RESULTS: Prior to the ban, smoke-exposed hospitality venues yielded a mean badge value of 4.48 (95%-CI: 3.7 to 5.25; n = 214) cigarette equivalents/day. At follow-up, measurements in venues that had implemented a smoking ban significantly declined to an average of 0.31 (0.17 to 0.45; n = 37) (p = 0.001). Personal badge measurements also significantly decreased from an average of 2.18 (1.31-3.05 n = 53) to 0.25 (0.13-0.36; n = 41) (p = 0.001). Spearman rank correlations between badge exposure measures and salivary measures were small to moderate (0.3 at maximum).
CONCLUSIONS: Nicotine levels significantly decreased in all types of hospitality venues after implementation of the smoking ban. In-depth analyses demonstrated that a time-weighted average of the workplace badge measurements represented typical personal SHS exposure at work more reliably than personal exposure measures such as salivary cotinine and nicotine.
Mots-clé
Smoking Cessation , Tobbaco Smoke Pollution , Tobbaco Smoke Pollution/analysis , Nicotine , Nicotine/analysis Restaurants , Switzerland ,
Pubmed
Web of science
Open Access
Oui
Création de la notice
24/06/2013 16:20
Dernière modification de la notice
20/08/2019 15:12
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