Cancer Causes & Control

, Volume 22, Issue 1, pp 151–156

Secondhand smoke exposure in bars and restaurants in Guatemala City: before and after smoking ban evaluation

Authors

    • Cardiovascular Unit of Guatemala
    • Department of Surgery Prevention and ControlWashington University School of Medicine
  • Mariel Arvizu
    • Cardiovascular Unit of Guatemala
  • Miranda R. Jones
    • Department of EpidemiologyJohns Hopkins University Bloomberg School of Public Health
    • Department of Environmental Health SciencesJohns Hopkins University Bloomberg School of Public Health
  • Juan C. Hernandez
    • Cardiovascular Unit of Guatemala
  • Patrick N. Breysse
    • Department of EpidemiologyJohns Hopkins University Bloomberg School of Public Health
    • Institute for Global Tobacco ControlJohns Hopkins University Bloomberg School of Public Health
  • Ana Navas-Acien
    • Department of EpidemiologyJohns Hopkins University Bloomberg School of Public Health
    • Department of Environmental Health SciencesJohns Hopkins University Bloomberg School of Public Health
    • Institute for Global Tobacco ControlJohns Hopkins University Bloomberg School of Public Health
Brief report

DOI: 10.1007/s10552-010-9673-8

Cite this article as:
Barnoya, J., Arvizu, M., Jones, M.R. et al. Cancer Causes Control (2011) 22: 151. doi:10.1007/s10552-010-9673-8

Abstract

Objective

In February 2009, Guatemala implemented a comprehensive smoking ban. We assessed air nicotine levels in bars and restaurants 6 months after the ban (post-ban) and compared them with levels found in 2006 (pre-ban).

Methods

Exposure was estimated by passive sampling of vapor-phase nicotine using samplers (n = 50) placed for 7 working days in 10 bars and 11 restaurants in Guatemala City. Air nicotine was measured by gas chromatography, and the time-weighted average concentration in μg/m3 was estimated. Employees answered a survey about smoke-free workplaces (n = 32) and compared with pre-ban (n = 37) results.

Results

Nicotine was detectable in all bars pre- and post-ban. In restaurants, it was detectable in all pre- and 73% post-ban. Median nicotine concentrations in bars significantly decreased from 4.58 μg/m3 (IQR, 1.71, 6.45) pre-ban to 0.28 μg/m3 (IQR 0.17, 0.66) post-ban (87% decrease). In restaurants, concentrations significantly decreased from 0.58 μg/m3 (IQR, 0.44, 0.71) to 0.04 μg/m3 (IQR 0.01, 0.11) (95% decrease). Employees’ support for a smoke-free workplace increased in the post-ban survey (from 32 to 81%, p < 0.001).

Conclusion

Six months after the implementation of a smoke-free law in Guatemala, nicotine levels were significantly decreased in bars and restaurants and workers’ support for the law substantially increased.

Keywords

TobaccoTobacco smoke pollutionSmoke-free environmentsEnvironmental pollution

Copyright information

© Springer Science+Business Media B.V. 2010