Claudio Muñoz1,2, Andrea Droppelmann3, Marcia Erazo4, Paulina Aceituno4, Cecilia Orellana4, Javiera Parro4, Sthepanie Mesias4, Nella Marchetti4, Ana Navas-Acien5, Verónica Iglesias6. 1. Doctorate Program in Public Health, Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile. 2. Department of Public Health, Faculty of Medicine, University of La Frontera, Temuco, Chile. 3. Occupational Health Laboratory, Institute of Public Health of Chile, Santiago, Chile. 4. Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile. 5. Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland. 6. Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile. viglesia@med.uchile.cl.
Abstract
OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations. METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations. RESULTS: PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile. CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.
OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations. METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations. RESULTS:PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile. CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.
Authors: Marcia Erazo; Veronica Iglesias; Andrea Droppelmann; Marisol Acuña; Armando Peruga; Patrick N Breysse; Ana Navas-Acien Journal: Tob Control Date: 2010-08-25 Impact factor: 7.552
Authors: Benjamin J Apelberg; Lisa M Hepp; Erika Avila-Tang; Lara Gundel; S Katharine Hammond; Melbourne F Hovell; Andrew Hyland; Neil E Klepeis; Camille C Madsen; Ana Navas-Acien; James Repace; Jonathan M Samet; Patrick N Breysse Journal: Tob Control Date: 2012-09-04 Impact factor: 7.552
Authors: Ruiling Liu; David L Bohac; Lara A Gundel; Martha J Hewett; Michael G Apte; S Katharine Hammond Journal: Tob Control Date: 2013-02-13 Impact factor: 7.552
Authors: Xuan Zhang; Lu Yang; Hao Zhang; Wanli Xing; Yan Wang; Pengchu Bai; Lulu Zhang; Kazuichi Hayakawa; Akira Toriba; Yongjie Wei; Ning Tang Journal: Int J Environ Res Public Health Date: 2021-03-18 Impact factor: 3.390