Occupational exposure to polycyclic aromatic hydrocarbons: A cross-sectional study in bars and restaurants in Santiago, Chile

Claudio Muñoz; Andrea Droppelmann; Marcia Erazo; Paulina Aceituno; Cecilia Orellana; Javiera Parro; Sthepanie Mesias; Nella Marchetti; Ana Navas-Acien; Verónica Iglesias

doi:10.1002/ajim.22616

Occupational exposure to polycyclic aromatic hydrocarbons: A cross-sectional study in bars and restaurants in Santiago, Chile

Claudio Muñoz, Andrea Droppelmann, Marcia Erazo, Paulina Aceituno, Cecilia Orellana, Javiera Parro, Sthepanie Mesias, Nella Marchetti, Ana Navas-Acien, Verónica Iglesias

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations.

METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations.

RESULTS: PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile.

CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.

Original language	English
Pages (from-to)	887-896
Number of pages	10
Journal	American Journal of Industrial Medicine
Volume	59
Issue number	10
DOIs	https://doi.org/10.1002/ajim.22616
State	Published - 1 Oct 2016
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2016 Wiley Periodicals, Inc.

Keywords

environmental tobacco smoke
nicotine
occupational health
polycyclic aromatic hydrocarbons
workplace

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1002/ajim.22616

Cite this

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title = "Occupational exposure to polycyclic aromatic hydrocarbons: A cross-sectional study in bars and restaurants in Santiago, Chile",

abstract = "OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations.METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations.RESULTS: PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile.CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.",

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AU - Muñoz, Claudio

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AU - Aceituno, Paulina

AU - Orellana, Cecilia

AU - Parro, Javiera

AU - Mesias, Sthepanie

AU - Marchetti, Nella

AU - Navas-Acien, Ana

AU - Iglesias, Verónica

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N2 - OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations.METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations.RESULTS: PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile.CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.

AB - OBJECTIVE: To evaluate indoor polycyclic aromatic hydrocarbon (PAH) concentrations in bars and restaurants and identify the main determinants of airborne PAH concentrations.METHODS: This study included 57 bars/restaurants in Santiago, Chile. PAH concentrations (ng/m(3) ) were measured using photoelectric aerosol sensor equipment (PAS 2000CE model). Nicotine concentrations (μg/m(3) ) were measured using active sampling pumps followed by gas-chromatography. Linear regression models were used to identify determinants of PAH concentrations.RESULTS: PAH concentrations were higher in venues that allowed smoking compared to smoke-free venues. After adjusting, the air PAH concentrations were 1.40 (0.64-3.10) and 3.34 (1.43-7.83) ng/m(3) higher for tertiles 2 and 3 of air nicotine compared to the lowest tertile.CONCLUSIONS: In hospitality venues where smoking is allowed, secondhand smoke exposure is a major source of PAHs in the environment. This research further supports the importance of implementing complete smoking bans to protect service industry workers from PAH exposure. Am. J. Ind. Med. 59:887-896, 2016.

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Occupational exposure to polycyclic aromatic hydrocarbons: A cross-sectional study in bars and restaurants in Santiago, Chile

Abstract

Bibliographical note

Keywords

UN SDGs

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