Tabakrauch in gastronomischen Einrichtungen. Exposition, innere Belastung, ökonomische und gesundheitliche Aspekte im Zusammenhang mit Rauchverboten

H. Fromme; J. Kuhn; G. Bolte

doi:10.1055/s-0029-1192031

Gesundheitswesen 2009; 71(4): 242-257
DOI: 10.1055/s-0029-1192031

Originalarbeit

Tabakrauch in gastronomischen Einrichtungen. Exposition, innere Belastung, ökonomische und gesundheitliche Aspekte im Zusammenhang mit Rauchverboten

Secondhand Smoke in Hospitality Venues. Exposure, Body Burden, Economic and Health Aspects in Conjunction with Smoking BansH. Fromme¹ , J. Kuhn² , G. Bolte¹

¹Sachgebiet Umweltmedizin, Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Oberschleißheim
²Sachgebiet Gesundheitsberichterstattung, -förderung, Prävention, Sozialmedizin, Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Oberschleißheim

Abstract

Zusammenfassung

Passivrauch wurde von nationalen und internationalen Gremien als kanzerogen eingestuft und hat vielfältige gesundheitliche Effekte, insbesondere kardiovaskuläre Erkrankungen und Lungentumore. Weltweite Untersuchungen zeigen eindeutig, dass gastronomische Einrichtungen im Vergleich zu anderen, rauchfreien Innenräumen die höchsten Innenraumluftgehalte an verschiedenen z. T. tabakspezifischen, darunter auch eindeutig krebserzeugenden Substanzen aufweisen. Daten des Human-Biomonitoring bei nichtrauchenden Beschäftigten der Gastronomie bestätigen dieses hohe Belastungsniveau. Damit stellt die Tabakrauchbelastung in gastronomischen Einrichtungen ohne Rauchverbot für Nutzer und Beschäftigte ein bedeutsames Gesundheitsri-siko dar. Ein konsequenter Nichtraucherschutz in der Gastronomie durch ein Rauchverbot führt zu einer wesentlichen Reduktion der Schadstoffgehalte in der Innenraumluft (meistens > 90%) und zu einer deutlichen Verminderung der internen Belastung bei Nutzern und Beschäftigten. Darüber hinaus werden gesundheitliche Beschwerden nichtrauchender Beschäftigter verringert und es kann das gegenüber der allgemeinen Bevölkerung erhöhte Lungentumorrisiko der Beschäftigten in der Gastronomie nachhaltig reduziert werden. Nach derzeitigem Wissensstand erreichen andere Maßnahmen wie die räumliche Abtrennung von Raucherbereichen oder der Einsatz mechanischer Lüftungssysteme keine vergleichbar hohen und nachhaltigen Schadstoffreduktionen. Studien zu den ökonomischen Auswirkungen eines Rauchverbots aus verschiedenen Ländern zeigten zwar in der getränkegeprägten Gastronomie zumindest kurzfristig negative Effekte, jedoch in der speisengeprägten Gastronomie keine oder positive Effekte. Auf Bevölkerungsebene sind positive Effekte eines Rauchverbots in öffentlichen Räumen die Verringerung des Zigarettenkonsums und der Rückgang der Passivrauchbelastung von Nichtrauchenden. Rauchverbote in der Gastronomie führen nicht zwangsläufig zu einer Verlagerung des Tabakkonsums und damit Anstieg der Passivrauchbelastung in Privaträumen. Somit ist aus gesundheitlicher Sicht ein umfassendes Rauchverbot in öffentlichen Räumen ohne Ausnahmeregelungen für die Gastronomie eine zielführende und darüber hinaus einfache Maßnahme.

Abstract

Secondhand smoke was classified by national and international organisations as a known cause of cancer in humans and has many adverse health effects, especially cardiovascular diseases and lung tumours. Global studies have clearly shown that hospitality venues have the highest levels of indoor air pollution containing different substances that are clearly carcinogenic − such as tobacco-related chemicals − compared with other, smoke-free indoor spaces. Data from the human biomonitoring of non-smoking employees in the food service industry confirm this high exposure level. Non-smokers exposed to secondhand smoke in these environments are at increased risk for adverse health effects. The consistent protection of non-smokers in public places such as restaurants and bars through a smoking ban results in a significant reduction of the pollutants in the air (mostly > 90%) and clearly reduces the internal body burden for users and employees. Furthermore, health complaints by non-smoking employees are reduced and the higher risk for lung tumours of employees in the food service industry compared with the general population can be effectively reduced as well. According to current standards of knowledge, other measures such as spatial separation of smoking areas or the use of mechanical venting systems do not achieve a comparably high and effective pollutant reduction under field conditions. Studies concerning the economic effects of prohibiting smoking in public places conducted in various countries have shown that beverage-focused gastronomical enterprises experience a short-term downtrend but that food-focused gastronomical enterprises do not experience any negative or even positive effects. The positive effects of a ban on smoking in public places on the general population are a decline in cigarette consump-tion and the reduction of secondhand smoke exposure by non-smokers. Smoking bans in hospitality venues are not necessarily linked with a shift of the tobacco consumption to private rooms and an associated increase of secondhand smoke exposure. A comprehensive smoking ban in public spaces without exemption is therefore an easy and targeted measure for gastronomical enterprises from a health perspective.

Schlüsselwörter

Tabakrauch - Passivrauch - Gaststätten - Exposition - Human-Biomonitoring - Ökonomie

Key words

environmental tobacco smoke - restaurants - exposure - human biomonitoring - economy

Full Text

References

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Korrespondenzadresse

PD Dr. H. Fromme

Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit

Sachgebiet Umweltmedizin

Veterinärstr. 2

85764 Oberschleißheim

Email: hermann.fromme@lgl.bayern.de