Exposure to environmental tobacco smoke in restaurants with separate ventilation systems for smoking and nonsmoking dining areas

The aim of this study is to compare the exposure to environmental tobacco smoke (ETS) of people in smoking and nonsmoking dining room. Levels of airborne pollutants and changes in urinary cotinine and nicotine levels were examined for 8 restaurants and 97 nonsmoking subjects (employees, patrons and referents).
Levels were significantly lower in the nonsmoking dining areas than in the smoking areas, and for the patrons than for the employees.