Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants.

机译：饭店的禁烟区和吸烟区的环境烟草烟雾浓度。

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摘要

To characterize the effectiveness of a local ordinance that restricts smoking in restaurants to one third of the seating area, this study made simultaneous measurements of two markers of environmental tobacco smoke, respirable suspended particles and nicotine, in the smoking and no-smoking sections of seven restaurants. The mean concentrations of respirable suspended particles and nicotine were 40% and 65% lower, respectively, in the no-smoking than in the smoking sections, indicating substantial but not complete protection against exposure.

机译：为了表征将餐厅内吸烟限制在座位区三分之一的地方法令的有效性，这项研究同时测量了吸烟区和禁止吸烟区中两种环境烟草烟雾，可吸入悬浮颗粒物和尼古丁的标志物餐馆。与禁止吸烟区相比，禁止吸烟区中可吸入悬浮颗粒和尼古丁的平均浓度分别降低了40％和65％。

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期刊名称 American Journal of Public Health
作者
W E Lambert; J M Samet; J D Spengler;
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作者单位

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年(卷),期 1993(83),9
年度 1993
页码 1339–134
总页数 3
原文格式 PDF
正文语种
中图分类公共卫生工程;
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5. Exposure of non-smoking U.S. adolescents to environmental tobacco smoke: Setting-specific subpopulation trends from 2000-2009, setting-specific correlates, and association of exposure with susceptibility to initiate smoking. [D] . McIntire, Russell K. 2013

机译：美国非吸烟青少年对环境烟草烟雾的暴露：2000年至2009年特定环境的亚人群趋势，特定环境的相关性以及暴露与开始吸烟的易感性的关联。
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7. Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants. [O] . Lambert, W E, Samet, J M, Spengler, J D 1993

机译：饭店的禁烟区和吸烟区的环境烟草烟雾浓度。

Environmental tobacco smoke concentrations in no-smoking and smoking sections of restaurants.

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