The absence of tobacco smoke in bars and restaurants does not mean that the nicotine released by cigarettes is not concentrated in the air. This is deduced from a study by the Barcelona Public Health Agency (ASPB) that reveals thatsmoking on the terraces and at the doors of bars and restaurants, as is customary in Spain after the implementation of the 2011 anti-smoking law, increases theconcentration of nicotine and particles inside, which affects both customers and hospitality professionals.
The research, published inNicotine & Tobacco Researchand directed by María José López, detected more nicotine and a greater presence of particles in bars where customers smoke abroad, which has alerted experts to the risk that aincomplete protection of employees and customers.
The results compare the situation in the same establishments before and after the change of the law carried out in January 2011 from 351 measurements of nicotine carried out and a total of 160 samples of particles of less than 2.5 microns. The median concentration of nicotine in the environment in premises with outdoor smokers was 1.13 micrograms / cubic meter (m3), while in those where this option was not contemplated, the indoor air had only 0.41 micrograms / m3 .
Although this assumes thaton average, a 90% reduction has been achieved in the presence of nicotine and particulate matter in the premises, López clarifies that “it is convenient to study in greater depth the levels of exposure in outdoor spaces, and assess the potential need to establish restrictions on consumption in certain places”.
