The Harms of Tobacco: Science and Myths

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　　Tobacco Harms: Science and Myths(28)

　　Source: Xinhua Net

　　Myth 28. If I smoke in a restaurant smoking area, it will not affect other people’s health

　　Explanation: The implementation guidelines for Article 8 of the World Health Organization Framework Convention on Tobacco Control, the 2006 U.S. Surgeon General’s Report, and the 2007 China Smoking Control Report all clearly state: “There is no safe level of exposure to secondhand smoke. If someone smokes indoors, even with ventilation, air filtration devices, or any form of indoor smoking area (whether or not it has a dedicated ventilation system), the environment still does not meet the requirements of being completely smoke-free.”

　　Dividing a restaurant into smoking and non-smoking areas merely separates smokers and non-smokers within the same air environment; it does not reduce non-smokers’ exposure to secondhand smoke. First, not everyone in the smoking area is a smoker—many non-smokers also dine there, and your smoking will certainly affect them. Restaurant staff are also exposed to secondhand smoke while serving you. Second, even if a physical barrier is placed between smoking and non-smoking areas, secondhand smoke from the smoking area can still spread into the non-smoking area through ventilation and air-conditioning systems. Research shows that natural ventilation or ventilation equipment can remove only larger smoke particles, not fine particles, and certainly cannot completely eliminate the various toxic gases in secondhand smoke. Once tobacco smoke is produced, it is difficult to remove, and passive smokers will inevitably be harmed.

　　Therefore, a complete indoor smoking ban in the restaurant industry is the only way to protect the health of diners and restaurant staff, and this approach has already been proven effective and feasible in many countries.