On Jan. 2 a law previously passed by the General Assembly went into effect banning smoking in all restaurants and bars. Gov. Bev Perdue signed the bill May 19, 2009, making North Carolina the first southeastern state to outlaw smoking in dining establishments.
At the start of the new year, this bill eliminated a major health issue in restaurants across the state. Deep fried, high calorie foods are still on the menu, rich desserts continue to be served and beer is still available at the bar, but there is one health risk customers no longer have to worry about: secondhand smoke.
Secondhand smoke has been considered a public health issue in the United States for a number of years. According to the U.S. Department of Health and Human Services and the Office of the Surgeon General, secondhand smoke is comprised of side stream and mainstream smoke. Side stream smoke is released on the burning end of a cigarette, while mainstream smoke is the smoke exhaled by the smoker. Both types of smoke have detrimental health effects.
Christopher Austin, the assistant director of Health Promotion and Substance Abuse Prevention at the University, said there are many health dangers caused by exposure to secondhand smoke.
“Tobacco has carcinogens. The lit end of a cigarette has no filter and emits secondhand smoke,” Austin said. “Smokers inhale mainstream and side stream smoke. Others are still in danger when they inhale the unfiltered smoke.”
Secondhand smoke poses health risks for people spending time in enclosed public spaces, such as the workplace, shopping centers, restaurants and schools.
“Restaurants and bars have dual ventilation systems. The smoking and non-smoking sections usually have different ventilation but it’s hard to separate cigarette smoke in enclosed spaces, even with these features,” Austin said. “Secondhand smoke is a problem in any enclosed space.”
In a 2006 report, the U.S. Surgeon General, Richard H. Carmona, said, “There is no risk-free level of exposure to secondhand smoke”.
There are more than 50 cancer-causing chemicals in secondhand smoke, 11 of which have been identified by the International Agency on Cancer as Group 1 carcinogens. Group 1 carcinogens are defined as substances or exposures that the IAC has found indisputably to be a cause of cancer in humans.
Carmona concluded in his report that secondhand smoke is a known cause of Sudden Infant Death Syndrome (SIDS), respiratory problems, ear infections and asthma attacks.
According to the Tobacco Prevention and Control Branch, secondhand smoke can also cause other serious health problems, including heart disease, heart attacks, lung disease and lung cancer.
Before smoking in restaurants was outlawed, students worried about their health when dining out. Chon Fawn Wang, a freshman in management, said he would stay away from secondhand smoke to lessen his chances of getting lung cancer.
“I’m a very health-conscious person and I can’t stand the smell of smoke,” he said. “I’ve always told people I was allergic to smoke so that they take a step back or wait until I’m not around to smoke.”
North Carolina is the number one tobacco producing state in the nation and houses the headquarters of R.J. Reynolds Tobacco Company, the second-largest tobacco company in the United States. Even major tobacco companies such as R.J. Reynolds acknowledge the health risks of smoking.
In a policy statement R.J. Reynolds said, “Adults who smoke should avoid exposing minors to secondhand smoke, and adult smokers should comply with rules and regulations designed to respect the rights of other adults.”
Although some restaurants worry about losing business, many restaurants are pleased with the clean, smoke-free air resulting from the new legislation. Julie Crenshaw, one of the managers at Players’ Retreat on Oberlin Road, said she gladly welcomes the new law.
“I am very pleased. The owner of the restaurant is a big advocate for no smoking in restaurants,” Crenshaw said. “It is nice to have the clean air. Customers are happier because they have one more place to hang out without the smoke.”
There are restaurant-goers who feel more comfortable eating in a smoke-free atmosphere and appreciate the effects of this bill.
“No matter what the wait, I would always wait for a no smoking section when I went out to eat. Now I don’t have to be uncomfortable and worry about my health because of the risk of secondhand smoke,” Wang said. “And I can leave without the smoky smell on my clothes.”
Restaurant owners are not showing concern about losing customers because of the law. Richard DeMartino, owner of Cameron Bar and Grill in Cameron Village, said he knows his customers will still come.
“At the beginning, people wanted to rebel. Smokers were angry and decided to stay at home,” DeMartino said. “But it is like a snow day. Smokers will feel trapped in their houses and they will want to go out. They will be back.”
