| Summary: | 碩士 === 臺北醫學大學 === 公共衛生學系 === 92 === The adverse health effects of environmental tobacco smoke (ETS) are well recognized. Eliminating or minimizing exposure of ETS is the target work in smoking control programs. However, the designated “non- smoking” and “smoking” areas could provide how much protection from ETS for nonsmokers has not yet been concerned.
In this study, we investigated 18 restaurants with different smoking restriction policies in Taipei Metropolis to compare the indoor air quality and ETS minimizing rates between those restaurants. Three types of separating facilities (one is full wall separation, another is short wall separation and the third type is separated by floor) to separate the smoking and nonsmoking areas were selected. The smoke-free restaurants and restaurants without any smoking restriction were also selected as control groups.
The results showed that the mean levels of PM10 were no difference between all types of sample restaurants, however the concentrations of other ETS-markers (nicotine and 3-EP) were significantly higher (P<0.05) in the smoking areas compared to the non-smoking areas of restaurants with both smoking and non-smoking areas. For nicotine and 3-EP, mean levels were 20.23, 1.77μg/m3 respectively in the areas where smoking occurred and 3.1, 0.75 μg/m3 in the non-smoking areas. The ETS concentrations in smoke-free restaurants were even lower than non-smoking areas. In regard to the ETS reducing rates, the type of floor separation has a greatest reducing rate (over 80%) and the type of full wall separation come second (over 70%). In addition, we found that all selected restaurants have potential ventilation problems especially in smoking areas. The improvements of ventilation and occupancy in those restaurants are strongly recommended.
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