Article Text

Download PDFPDF

Secondhand smoke levels in Scottish pubs: the effect of smoke-free legislation
Free
  1. Sean Semple1,
  2. Karen S Creely2,
  3. Audrey Naji2,
  4. Brian G Miller2,
  5. Jon G Ayres1
  1. 1Department of Environmental & Occupational Medicine, University of Aberdeen, Aberdeen, UK
  2. 2Institute of Occupational Medicine, Edinburgh, UK
  1. Correspondence to:
 Dr S Semple
 Department of Environmental & Occupational Medicine, University of Aberdeen, Aberdeen, AB25 2ZP, UK; sean.semple{at}abdn.ac.uk

Abstract

Objective: To compare levels of particulate matter, as a marker of secondhand smoke (SHS) levels, in pubs before and 2 months after the implementation of Scottish legislation to prohibit smoking in substantially enclosed public places.

Design: Comparison of SHS levels before and after the legislation in a random selection of 41 pubs in 2 Scottish cities.

Methods: Fine particulate matter <2.5 μm in diameter (PM2.5) was measured discreetly for 30 min in each bar on 1 or 2 visits in the 8 weeks preceding the starting date of the Smoking, Health and Social Care (Scotland) Act 2005 and then again 2 months after the ban. Repeat visits were undertaken on the same day of the week and at approximately the same time of the day.

Results: PM2.5 levels before the introduction of the legislation averaged 246 μg/m3 (range 8–902 μg/m3). The average level reduced to 20 μg/m3 (range 6–104 μg/m3) in the period after the ban. Levels of SHS were reduced in all 53 post-ban visits, with the average reduction being 86% (range 12–99%). PM2.5 concentrations in most pubs post-ban were comparable to the outside ambient air PM2.5 level.

Conclusions: This study has produced the largest dataset of pre- and post-ban SHS levels in pubs of all worldwide smoke-free legislations introduced to date. Our results show that compliance with the Smoking, Health and Social Care (Scotland) Act 2005 has been high and this has led to a marked reduction in SHS concentrations in Scottish pubs, thereby reducing both the occupational exposure of workers in the hospitality sector and that of non-smoking patrons.

  • EPA, Environmental Protection Agency
  • PM2.5, particulate matter <2.5 μm in diameter
  • RSP, respirable suspended particulate
  • SHS, secondhand smoke
  • WHO, World Health Organization

Statistics from Altmetric.com

Request Permissions

If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.

Footnotes

  • Funding: This work was funded by a grant from NHS Health Scotland.

  • Competing interests: None.