Workers in pubs and restaurants without a smoke-free policy are exposed to much higher levels of second-hand smoke according to research published yesterday.
The researchers from New Zealand analysed saliva samples collected at the start and end of the working day from non-smoking restaurant and bar staff. They were compared with samples from civil servants working in a smoke-free environment.
They measured changes in salivary cotinine levels, which reflect the amount of nicotine actually absorbed by the body.
Bar and restaurant staff had significantly greater increases in cotinine at the end of their working day compared to employees in smoke-free workplaces. And the more permissive the workplace smoking policy, the greater the increase in cotinine levels.
A spokesperson for ASH Ireland said the New Zealand study puts even more pressure on the Minister for Health to use his powers under the Tobacco Act to ban smoking in pubs and restaurants.
The research was carried out to coincide with World No Tobacco Day which is celebrated every year on May 31st.