Measurement of Fine Breathable Particles (PM2.5) as a Marker of Environmental Smoke in Catering Establishments in Zaragoza

Nerín, Isabel; Alayeto, Carmen; Córdoba, Rodrigo; José López, María; Nebot, Manel

doi:10.1016/S1579-2129(11)70045-3

Archivos de Bronconeumología

ISSN: 0300-2896

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Vol. 47. Issue 4.

Pages 190-194 (January 2011)

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Pages 190-194 (January 2011)

Original Article

DOI: 10.1016/S1579-2129(11)70045-3

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Measurement of Fine Breathable Particles (PM2.5) as a Marker of Environmental Smoke in Catering Establishments in Zaragoza

Medición del nivel de partículas finas respirables (PM2.5) como marcador del humo ambiental del tabaco en locales de hostelería de Zaragoza

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Isabel Nerína,

Corresponding author

isabelne@unizar.es

Corresponding author.

, Carmen Alayetob, Rodrigo Córdobac, María José Lópezd, Manel Nebotd

a Unidad de Tabaquismo FMZ, Departamento de Medicina y Psiquiatría, Facultad de Medicina, Universidad de Zaragoza, Zaragoza, Spain

b Medicina Familiar y Comunitaria, Centro de Salud Fuentes Norte, Zaragoza, Spain

c Medicina Familiar y Comunitaria, Centro de Salud Delicias Sur, Departamento de Medicina y Psiquiatría, Facultad de Medicina, Zaragoza, Spain

d Servei d’Avaluació i Mètodes d’Intervenció, Agència de Salut Pública de Barcelona (ASPB), Barcelona, Spain

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Abstract

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Abstract

Objective

To estimate the levels of small breathable suspended particles (PM2.5) as atmospheric markers of environmental tobacco smoke in foodservice establishments in Zaragoza, Spain.

Material and method

A cross-sectional, observational study was conducted between October 2006 and April 2008 in various catering establishments in Zaragoza. A SidePack Aerosol Monitor (AM510 model) was used to sample and record the levels of breathable suspended particles (PM2.5) indoors and outdoors, and the following variables were collected: smoking policy (smoking allowed, completely banned, or partially banned with non-smoking sections, physically separated or not); percentage of smokers and presence of cigarette butts, ashtrays or smokers in non-smoking sections.

Results

A total of 111 establishments were sampled. The level of PM2.5 was eight times higher in smoking venues than in non-smoking ones and also higher than outdoors. The correlation between the level of particles and percentage of smokers was 0.61 (P<.01). In the non- smoking sections without physical separation the level of particles was twice as much as outdoors and similar to physically separated smokers sections.

Conclusion

Functional separations do not protect second-hand smoke. Only completely smoke-free areas are shown to lower this risk. The measurement of PM2.5 can be a simple method to assess the presence of environmental tobacco smoke.

Keywords:

Environmental tobacco smoke

Particulate matter (PM2.5)

Foodservice industry workers

Tobacco smoke contamination

Resumen

Objetivo

Evaluar la contaminación por humo ambiental de tabaco mediante la medición de PM2.5 en una muestra de locales de hostelería de la ciudad de Zaragoza, España.

Material y métodos

Estudio transversal observacional realizado entre octubre de 2006 y abril de 2008 en locales de hostelería de Zaragoza. Para las mediciones de partículas PM2.5 se empleó un monitor SidePack AerosolMonitor (modelo AM510). Se realizó una medición en el interior y otra en el exterior, y se recogieron las siguientes variables observacionales: señalización sobre la permisividad de fumar; división (física o funcional) entre áreas de fumadores y no fumadores; porcentaje de personas que fuman respecto al total; presencia de ceniceros, colillas o personas fumando en zonas y locales de no fumadores.

Resultados

Se incluyeron 111 locales. La concentración de partículas fue casi 8 veces mayor en los locales de fumador que en los de no fumadores y superior a la del exterior. La correlación encontrada entre concentración de partículas y porcentaje de fumadores fue de 0,61 (p < 0,01). La concentración de partículas en las zonas de no fumadores de los locales sin separación física (separación funcional) fue el doble que en el exterior y similar a la de las zonas de fumadores cuando hay separaciones físicas.

Conclusión

Las separaciones funcionales no protegen frente al humo de tabaco ambiental, sólo los lugares totalmente libres de humo son eficaces para disminuir este riesgo. La medición de PM2.5 puede ser un método sencillo para evaluar la existencia de humo ambiental de tabaco.

Palabras clave:

Humo ambiental de tabaco

Partículas PM2.5

Trabajadores de hostelería

Contaminación por humo de tabaco

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