Jeonghoon Kim1, Ho-Jang Kwon2, Kiyoung Lee3, Do-Hoon Lee4, Yujin Paek5, Sung-Soo Kim6, Soyoung Hong7, Wanryung Lim8, Jae-Hyeok Heo9, Kyoosang Kim8. 1. Department of Environmental Health Research, Seoul Medical Center, Seoul, Republic of Korea; Department of Environmental Health, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea; 2. Department of Preventive Medicine, Dankook University College of Medicine, Cheonan, Chungnam, Republic of Korea; hojang@dankook.ac.kr. 3. Department of Environmental Health, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea; Institute of Health and Environment, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea; 4. Department of Laboratory Medicine, National Cancer Center, Goyang-si, Gyeonggi-do, Republic of Korea; 5. Department of Family Medicine, Health Promotion Center, Hallym University Sacred Heart Hospital, Anyang-si, Gyeonggi-do, Republic of Korea; 6. Jipyong, Seoul, Republic of Korea; 7. Department of Environmental Health Research, Seoul Medical Center, Seoul, Republic of Korea; Department of Public Health Nutrition, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea; 8. Department of Environmental Health Research, Seoul Medical Center, Seoul, Republic of Korea; 9. Department of Neurology, Seoul Medical Center, Seoul, Republic of Korea.
Abstract
INTRODUCTION: The Korean government implemented a smoking ban at square floor area of ≥150 m(2), rather than <150 m(2), restaurants and pubs from July 2013. This study examined the effects of the smoking regulations in restaurants and pubs in terms of the air quality, biomarker levels and health effects on staff. METHODS: Particulate matter smaller than 2.5 µm (PM2.5) was measured in 146 facilities before and 1 month after the ban. The urinary cotinine and 4-(methylnitrosamino)-1-(3-pyridyl)-1- butanol (NNAL) levels were measured in 101 staff members at 77 facilities before and 1 month after the ban. We also measured self-reported respiratory and sensory symptoms on both phases. RESULTS: Of the 146 facilities, 121 facilities were included in the PM2.5 analysis. In ≥150 m(2) pubs, the indoor PM2.5 concentration was significantly reduced after the ban (p < .05). While the urinary cotinine concentrations of the staff in all facilities were not changed after the ban, the total NNAL concentrations of the staff in ≥150 m(2) pubs were significantly reduced after the ban (p < .05). The health effects on staff show that only sensory symptoms significantly improved in ≥150 m(2) facilities after the ban (p < .05). CONCLUSIONS: The smoking ban significantly reduced the levels of PM2.5 and total NNAL concentrations in ≥150 m(2) pubs and improved sensory health among staff in ≥150 m(2) facilities. The results of this study can be useful in supporting an expansion of the smoking ban in all indoor places, including <150 m(2) restaurants and pubs.
INTRODUCTION: The Korean government implemented a smoking ban at square floor area of ≥150 m(2), rather than <150 m(2), restaurants and pubs from July 2013. This study examined the effects of the smoking regulations in restaurants and pubs in terms of the air quality, biomarker levels and health effects on staff. METHODS: Particulate matter smaller than 2.5 µm (PM2.5) was measured in 146 facilities before and 1 month after the ban. The urinary cotinine and 4-(methylnitrosamino)-1-(3-pyridyl)-1- butanol (NNAL) levels were measured in 101 staff members at 77 facilities before and 1 month after the ban. We also measured self-reported respiratory and sensory symptoms on both phases. RESULTS: Of the 146 facilities, 121 facilities were included in the PM2.5 analysis. In ≥150 m(2) pubs, the indoor PM2.5 concentration was significantly reduced after the ban (p < .05). While the urinary cotinine concentrations of the staff in all facilities were not changed after the ban, the total NNAL concentrations of the staff in ≥150 m(2) pubs were significantly reduced after the ban (p < .05). The health effects on staff show that only sensory symptoms significantly improved in ≥150 m(2) facilities after the ban (p < .05). CONCLUSIONS: The smoking ban significantly reduced the levels of PM2.5 and total NNAL concentrations in ≥150 m(2) pubs and improved sensory health among staff in ≥150 m(2) facilities. The results of this study can be useful in supporting an expansion of the smoking ban in all indoor places, including <150 m(2) restaurants and pubs.
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