Bartenders' Health Improves after Smoke-Free Air Law

A study released Monday shows Wisconsin bartenders are reaping significant health benefits as a result of the state’s new smoke-free law that went into effect on July 5, 2010. In parallel with reduced exposure to secondhand tobacco smoke while at work, bartenders are reporting feeling healthier.

The study of 531 bartenders – before and after Wisconsin enacted its statewide smoke-free law – shows eight smoking-related upper respiratory health symptoms were reduced by as much as 36 percent. Symptoms included wheezing, shortness of breath, coughing first thing in the morning, and sore throats.

“These symptoms represent immediate health effects that can be easily assessed,” said Dr. Karen Palmersheim, researcher at the UWM Center for Urban Initiatives and Research and lead study author. “More importantly, they serve as precursors of more serious diseases that can develop over time like emphysema, heart disease and cancer.”

A baseline survey was conducted two months before the law went into effect, with a follow-up survey conducted three to six months after the state law. Surveyed bartenders included those working in a large urban city along with bartenders from smaller cities located in more rural counties throughout the state.

The study was limited to bartenders who worked in establishments that allowed smoking before the law and were smoke-free after the law. “These reductions are excellent news for all bar workers in Wisconsin. But they’re also good news for many of the people who enjoy going to bars and restaurants. Everyone benefits from breathing clean air,” Palmersheim said.

This report confirms and amplifies previous studies conducted by Dr. Palmersheim, who studied health effects of Madison’s and Appleton’s smoke-free ordinances. Together, these studies demonstrate reduced secondhand smoke exposure and decreased respiratory symptoms among bartenders after smoke-free workplace mandates are enacted.

“A comprehensive body of research documenting the serious adverse health effects of secondhand smoke provides a powerful rationale for prohibiting smoking in all public places,” Palmersheim said. “The current study offers testimony that Wisconsin’s smoke-free policy is good for the health of bar workers and their customers. And at the end of the day, these policies will save lives and related health care dollars.’’
For more information on the study visit: www.cuir.uwm.edu