The concentration of PM2.5 fine dust at restaurants and eateries that allow indoor smoking is 2-3 times higher than the level recommended by the World Health Organization (WHO), according to recently published survey results.
Information stated in the research report Monitor PM2.5 fine dust concentrations at food and entertainment service establishmentsannounced by the University of Public Health on November 19 in Hanoi. A group of experts measured air quality from June 23 to August 30 at 85 cafes, restaurants, bars and karaoke shops in Hanoi, Bac Ninh, and Hoi An. These locations are divided into three groups: completely banning smoking (19 establishments), having separate smoking areas (16 establishments) and allowing smoking in the entire indoor space (30 establishments).
Monitoring results using specialized equipment AirVisual recorded a large difference in air quality between these models. In places where smoking is absolutely prohibited, the average PM2.5 concentration is 17 µg/m3, within the WHO’s safety limit of 25 µg/m3 (24-hour average). On the contrary, this index increased to 39 µg/m3 in establishments with designated areas for smokers and jumped to 65 µg/m3 in locations where smoking was allowed throughout the entire indoor space.
By type of service, bars recorded the heaviest level of pollution with fine dust concentrations of up to 145 µg/m3. The measured indicators at karaoke bars, restaurants and cafes were 54, 38 and 27 µg/m3, respectively.
Associate Professor, Dr. Le Thi Thanh Huong, Vice Principal of the University of Public Health, affirmed that the number of cigarettes consumed is proportional to the concentration of PM2.5. She determined that cigarette smoke acts as the main source of fine dust in enclosed spaces at service establishments.
Sharing the same opinion, Ms. Doan Thi Thu Huyen, Director of the Children’s Tobacco-Free Campaign (CTFK) in Vietnam, said that PM2.5 concentration clearly reflects the level of presence of passive smoke. Citing similar studies in the US, Ms. Huyen said that not only customers are affected, but service staff at entertainment venues also face toxic “occupational exposure”.
The research team hopes that this real-life data will create a scientific basis for policymakers to consider eliminating regulations on designated areas for smokers, moving toward a completely smoke-free environment in public places. According to WHO, more than one-third of the global population regularly inhales secondhand smoke. In Vietnam, current law prohibits indoor smoking at food service and entertainment establishments.
But Nga