title: [To smoke or not to smoke, in restaurants, hotels, and bars].
abstract: 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.
authors.affiliation: Centro de Investigación en Salud Poblacional, Instituto Nacional de Salud Pública, Cuernavaca, México, México. alantu@correo.insp.mx
authors.forename: Francisco Javier
authors.initials: FJ
authors.lastname: López-Antuñano
authors.forename: Victor José
authors.initials: VJ
authors.lastname: Tovar-Guzmán
mesh_terms: 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
chemical_list: D014028:Tobacco Smoke Pollution
vernacular_title: Fumar o no fumar, en restoranes, hoteles y cantinas.