Back to Annual Meeting Page		American Public Health Association 133rd Annual Meeting & Exposition December 10-14, 2005 Philadelphia, PA

Abstract #115339

Suzanne R. Fernandes, BA, Bureau of Land, Illinois Environmental Protection Agency, 1021 N. Grand Avenue East, BOL/DRM/LUST Mail Code #24, Springfield, IL 62794, (217)558-4071, Suzanne792@insightbb.com and Sharron E. LaFollette, PhD, Department of Environmental Studies, University of Illinois at Springfield, One University Plaza, PAC 322, Springfield, IL 62703-5407.

Involuntary exposure to Environmental Tobacco Smoke (ETS), while common in the public dining setting, is a serious health hazard known to cause respiratory and cardiac problems in non-smokers. In Illinois, law requires segregation of smokers and non-smokers in public dining establishments; however, individual communities are prohibited from enacting ordinances deemed more restrictive. The question remains, however, as to whether or not this separation actually reduces or eliminates ETS exposures in the non-smoking patron. As a new strategy to determine the effectiveness of this segregation arrangement on ETS exposures in typical restaurant settings, researchers established a biosampling protocol and selected four businesses where exposures were measured. One restaurant was chosen for each of the following environment types: 1) crowded, smoky, no segregation; 2) crowded, smoky, segregated; 3) crowded, well ventilated, segregated, and finally; 4) crowded, non-smoking (control). Urinalysis for the ETS indicator, cotinine, was conducted prior to a 1.25-hour normal dining experience in one of the above-described dining establishments to determine baseline levels. Post-exposure sampling was then conducted to determine ETS intake, if any, resulting from the dining session. Ten smoking and ten non-smoking seating exposures were measured in each of the four restaurants. Comparisons between smoking and non-smoking seating choices in each of the four restaurant settings will be useful in determining the effectiveness of current, locally accepted, segregation practices in reducing or eliminating ETS exposure to the non-smoker. Results will be shared.

Learning Objectives:

• 1. Identify segregation strategies creating high risk of ETS inhalation by restaurant patrons.
• 2. Design strategies to test effectiveness of restaurant segregation of smoking and non-smoking sections.
• 3. Understand the role of research in supporting policy change.

Keywords: Air Quality, Tobacco Policy

Presenting author's disclosure statement:

I wish to disclose that I have NO financial interests or other relationship with the manufactures of commercial products, suppliers of commercial services or commercial supporters.