Workers in Smoking Establishments at Risk for Cancer, Heart DiseaseMay 31, 2002
Research Summary
New Zealand researchers found that people who work in bars and restaurants that allow smoking are more at risk for developing lung cancer and chronic heart disease, the Queensland (Australia) Courier Mail reported May 29.For the study, the researchers took saliva samples at the start and end of work shifts from 42 workers in bars and restaurants that had no restrictions on smoking, had smokers confined to a smoking section, or prohibited smoking.
The samples were compared to those taken from 50 non-smoking government employees working in smoke-free offices.
The researchers found that the employees who worked in places where smoking was allowed had much higher saliva levels of cotinine, a marker for determining tobacco-smoke exposure.
"There was a clear association between within-shift cotinine concentration change and smoking policies," the researchers said.
In addition, the researchers found that workers in establishments allowing smoking reported a higher prevalence of respiratory and irritation symptoms than employees in smoke-free workplaces.
Those who worked in bars and restaurants that permitted smoking had cotinine levels that placed them in a category of higher statistical risk for heart disease and cancer.
The study is published in the June 2002 issue of the journal Tobacco Control.
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