Where there’s smoke
So you’re a smoker who imagines the assault is finally over. You’ve been deprived of your addiction in public spaces, denied your weed in offices and airplanes and, the final insult, told you can’t light up in restaurants. The scant few corners of the world left in which your poisoned air is still welcome are few and far between. And now, here comes another blow to your shrinking and miserable existence: the very real speculation that Toronto restaurant patios might be next on the striking block of free squares for smokers.
A Toronto-based scientist is fanning the flames with new research that demonstrates the serious health risks outdoor smoking presents. The exposure of serving staff and fellow diners to nearby puffers is significant, several new studies point out, particularly if the smoker is situated at a table fewer than nine metres away—like on a restaurant patio, for example.
The risk is cumulative, with the smoker’s exhaled arsenic, ammonia and hydrogen cyanide kind of hovering in the air, accumulating with each puff. And the assumption that an outdoor environment is protective for the way the wind disperses smoke assumes, obviously, that it’s blowing the stuff in unpopulated directions.
One study, conducted by Stanford University researchers in 2007, found that the smoke-particle concentrations in the air hanging above an outdoor patio over the cocktail and dinner hours rivaled those produced indoors. Another, which studied the air quality of 25 Toronto patios in 2009, declared the particulates in smoke to which bar workers are exposed over the course of an eight-hour shift to be enough to produce sustained vascular injury.
Cough, cough.
