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

Autor: Muñoz C; Doctorate Program in Public Health, Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile.; Department of Public Health, Faculty of Medicine, University of La Frontera, Temuco, Chile., Droppelmann A; Occupational Health Laboratory, Institute of Public Health of Chile, Santiago, Chile., Erazo M; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Aceituno P; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Orellana C; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Parro J; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Mesias S; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Marchetti N; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile., Navas-Acien A; Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland., Iglesias V; Faculty of Medicine, School of Public Health, University of Chile, Santiago, Chile. viglesia@med.uchile.cl.
Jazyk: angličtina
Zdroj: American journal of industrial medicine [Am J Ind Med] 2016 Oct; Vol. 59 (10), pp. 887-96. Date of Electronic Publication: 2016 Jun 27.
DOI: 10.1002/ajim.22616
Abstrakt: 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. © 2016 Wiley Periodicals, Inc.
Competing Interests: By Ajim Editor of Record: Steven Markowitz declares that he has no competing or conflicts of interest in the review and publication decision regarding this article. Conflict of Interest: The authors have no conflict of interest to declare.
(© 2016 Wiley Periodicals, Inc.)
Databáze: MEDLINE
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