A recent study has revealed significantly elevated levels of PM2.5 fine dust in Vietnamese restaurants and entertainment venues that permit indoor smoking. The survey, conducted by the University of Public Health, found that PM2.5 concentrations in these establishments were two to three times higher than the World Health Organization (WHO)'s recommended safety limits.

The research, detailed in the "Monitoring PM2.5 Fine Dust Concentration in Food Service and Entertainment Establishments" report, was released on 19/11 in Hanoi. Experts measured air quality from 23/6 to 30/8 across 85 cafes, restaurants, bars, and karaoke venues in Hanoi, Bac Ninh, and Hoi An. These locations were categorized into three groups: completely smoke-free (19 establishments), those with designated smoking areas (16 establishments), and those allowing smoking throughout the entire indoor space (30 establishments).

Using specialized AirVisual equipment, the monitoring results showed a stark difference in air quality across the three models. In strictly smoke-free venues, the average PM2.5 concentration was 17 µg/m3, well within WHO's 24-hour average safety limit of 25 µg/m3. In contrast, this figure climbed to 39 µg/m3 in establishments with designated smoking areas and surged to 65 µg/m3 in places where indoor smoking was fully permitted.

When analyzed by service type, bars recorded the highest pollution levels, with fine dust concentrations reaching 145 µg/m3. PM2.5 levels measured at karaoke venues, restaurants, and cafes were 54, 38, and 27 µg/m3, respectively.

Associate Professor Doctor Le Thi Thanh Huong, Vice Rector of the University of Public Health, affirmed a direct correlation between the number of cigarettes consumed and PM2.5 concentrations. She identified tobacco smoke as the primary source of fine dust generation in enclosed spaces within service establishments.

Doan Thi Thu Huyen, Director of the Campaign for Tobacco-Free Kids (CTFK) in Vietnam, echoed this view, stating that PM2.5 levels clearly reflect the presence of secondhand smoke. Citing similar studies in America, Huyen noted that not only customers but also service staff in entertainment venues face harmful "occupational exposure."

The research team hopes this empirical data will provide a scientific basis for policymakers to reconsider and potentially eliminate regulations for designated smoking areas, moving towards entirely smoke-free public environments. According to WHO, more than one-third of the global population regularly inhales secondhand smoke. In Vietnam, current laws prohibit indoor smoking in food service and entertainment establishments.

Le Nga