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Environmental tobacco smoke in bars and restaurants
Tesař, Tomáš ; Braniš, Martin (advisor) ; Hovorka, Jan (referee)
Tobacco smoking has been proved to be harmful to human health and is a known cause of many diseases. It has been shown that not only active smoking can cause health inconveniences - even an exposure to the environmental tobacco smoke (so called secondhand - SHS - or passive smoking) is a serious threat to human health, in some aspects nearly as severe as active smoking. Being aware of these risks, many countries have recently amended their policies which more or less restrict smoking in public places, especially workplaces and hospitality venues. In the Czech Republic, the smoke-free policy belongs to the less strict related to other countries, because it does not restrict smoking at all public places - restaurant and bar owners can choose whether their venue is smoke-free or not and their duty is only to label their venue both outside and inside. The law also enables the option of setting smoking and non-smoking spaces within the restaurant or bar. In a representative sample (over 100) of smoking and non-smoking sections of these restaurants and bars the concentrations of PM2.5, a marker of SHS concentrations, were measured with a photometer. The venues were divided into 3 groups according to the extent of separation of the sections. Parallel to the measurements, the gender composition and smoking...
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