Ban of smokeing in public places (research for paper)

http://www.ash.org.uk/html/factsheets/html/fact14.html

Studies in the USA have shown that outlaw smoking in restaurants has either a neutral or beneficial effect and may increase tourist business. [8] [9] A recent review of studies examining the economic effects of bay window-free policies put up that those studies claiming a negative economic impact were backed by the baccy industry and that most were subjective and of poor quality. [10]

For shape up information detailing the economic advantages of raft-free policies see the alter briefing:

http://www.hc-sc.gc.ca/hecs-sesc/tobacco/facts/blueribbon/sfpp_1.html

Long-term vulnerability to second-hand smoke causes lung cancer, heart disease, asthma and strokes. Not only do by-laws which restrict smoking in public places help non-smokers breathe easier, they have added benefits of reducing boilersuit smoking behaviour, generating increased public aw beness about tobacco issues and helping to change social norms related to smoking.

The fact that second-hand smoke - also k in a flashn as passive smoke or environmental tobacco smoke (ETS) - is too damaging to ignore.

The ill health effects of secondhand smoke are now well known, and yet exposure to the dangers is still common in many public places and workplaces. Exposure to second-hand smoke causes at to the lowest degree 1,000 deaths per year in Canada from lung cancer and heart disease alone.



Second-hand smoke is the single largest source of indoor air pollution and contains a mixture of nearly 4000 chemicals - more than 50 of which are carcinogens (cancer-causing agents).

Many Canadian service industry employees are exposed to second-hand smoke in their workplaces. Chemical concentration of second-hand smoke is, on average, four to sixsome measure higher in bars and 1.6 to two times higher in restaurants than offices where smoking is allowed. Restaurant, bar and casino workers are therefore especially at risk from workplace exposure to second-hand smoke. It has been demonstrated that the long-term, regular exposure of food service workers to second-hand...

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