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Smoke-free restaurants in Shanghai: Should it be mandatory and is it acceptable?

Author

Listed:
  • Zheng, Pinpin
  • Fu, Hua
  • Li, Guangyao

Abstract

Objectives This study aims to describe secondhand smoke (SHS) exposure in restaurants in Shanghai and to explore the impact on the health of restaurant workers. Attitude to smoke-free restaurants among restaurant workers and customers was also determined in this study.Methods A random sample of 242 workers, 284 customers, and 46 restaurant owners participated in face-to-face questionnaire interviews.Results A total of 219 (90.7%) restaurant workers surveyed were found to be exposed to SHS during working hours with 24.2 ± 18.6 h of exposure on average per week. Exposure time each week was significantly associated with the symptoms of dyspnea and irritated eyes. Among the customers surveyed 73.9% supported the concept of a 100% smoke-free law in restaurants and 49.6% expressed that they would be more likely to eat in restaurants if smoking was banned in restaurants. And 58.6% of the restaurant owners surveyed regarded smoke-free laws banning smoking in restaurant as feasible and 56.5% estimated such bans would decrease the profit.Conclusion Both restaurant workers and customers are substantially exposed to SHS. Although some restaurant owners are concerned about a decrease in profits, the fear of losing business is not supported by the response among customers. Therefore, introducing a law-banning smoking in restaurants appears to be feasible and acceptable in Shanghai.

Suggested Citation

  • Zheng, Pinpin & Fu, Hua & Li, Guangyao, 2009. "Smoke-free restaurants in Shanghai: Should it be mandatory and is it acceptable?," Health Policy, Elsevier, vol. 89(2), pages 216-224, February.
  • Handle: RePEc:eee:hepoli:v:89:y:2009:i:2:p:216-224
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    References listed on IDEAS

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    1. Hammar, Henrik, 2004. "Restaurant owner perceptions of the effects of a smoking ban," Health Policy, Elsevier, vol. 70(2), pages 243-254, November.
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