Occupational exposure to Polycyclic Aromatic Hydrocarbons in bars and restaurants in Santiago of Chile

Abstract

Introduction: Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic compounds generated by multiple sources including secondhand smoke. The aim of this study was to evaluate the occupational exposure to PAHs in bars and restaurants and to identify their main determinants. Methods: We conducted a cross-sectional study in 57 venues of Santiago, Chile. The outcome variable was the air PAHs concentrations (ng/m3) which was measured in real time for 30 minutes with a photoelectric aerosol sensor equipment, PAS 2000CE model. Air nicotine concentration (ug/m3) measured by active sampling and data about other potential sources of PAHs were collected applying a structured questionnaire to the venue’s owners. Spearman correlation and multiple linear regression models were conducted to identified the main determinants of PAHs. Results: The air PAHs concentration was 152.0 ng/m3 in venues where smoking was allowed (n=24), 83.5 ng/m3 in mixed venues (n=23) and 24.5 ng/m3 in smoke-free venues (n=10). We found a correlation between air nicotine concentration and air PAHs concentration in venues where smoking was allowed (rho = 0.67, p <0.0003). The type of venue (bar or restaurant) (R2=0.10), venue status (smoking allowed, mixed, smokefree) (R2 = 0.11), the use of candles (R2 = 0.21) and the air nicotine concentration (R2 = 0.18) were the main determinants of air PAHs concentration. The adjusted model accounted for 56% of the variability of air PAHs concentration. Discussion: Laws that ensure smoke-free workplaces will contribute to reduce occupational exposure to PAHs and potential health effects.