[To smoke or not to smoke, in restaurants, hotels, and bars].
A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.
López-Antuñano
Francisco Javier
FJ
Centro de Investigación en Salud Poblacional, Instituto Nacional de Salud Pública, Cuernavaca, México, México. alantu@correo.insp.mx
Tovar-Guzmán
Victor José
VJ
D006801:Humans; D016273:Occupational Exposure / Q000706:statistics & numerical data; D011633:Public Facilities / Q000331:legislation & jurisprudence; D012147:Restaurants / Q000331:legislation & jurisprudence; D012907:Smoking / Q000331:legislation & jurisprudence; D000074606:Smoking Prevention; D014028:Tobacco Smoke Pollution / Q000009:adverse effects / Q000331:legislation & jurisprudence / Q000706:statistics & numerical data
D014028:Tobacco Smoke Pollution
Fumar o no fumar, en restoranes, hoteles y cantinas.