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<br />things that make the cloud of smoke) and nicotine were only 40 and <br />65% lower, respectively in the no-smoking section. This research <br />found that the no-smoking section does not provide complete pro- <br />tection against secondhand smoke. <br /> <br />Lambert WE, Samet JM, Spengler JD. <br />Environmental tobacco smoke concentrations <br />in no-smoking and smoking sections of <br />restaurants. Am J Public Health. 93;83: 1339- <br />41. <br /> <br />Ineffectiveness of <br />ventilation <br /> <br />Ventilation or air cleaning technology cannot reduce the health <br />hazards of secondhand smoke to minimal levels for workers or <br />restaurant patrons without massively impractical increases in venti- <br />lation. <br /> <br />Repace J. Can ventilation control secondhand <br />smoke in the hospitality industry? An <br />Analysis of the Document Proceedings of the <br />Workshop on Ventilation Engineering <br />Controls for Environmental Tobacco Smoke <br />in the Hospitality Industry, sponsored by the <br />Federal Occupational Safety and Health <br />Administration and the American Conference <br />of Governmental Industrial Hygienists. State <br />of California Tobacco Control Section. http:// <br />www.dhs.ca. gov Itobacco/tmll <br />evaluation_reports.htm. Accessed 14 <br />November 2000. <br /> <br />Prepared by <br />Secondhand Smoke Resource Center <br />Association for Nonsmokers-Minnesota (ANSR) <br />2395 University Avenue West-Suite 310, SL Paul, Minnesota 55114-1512 <br />Phone: 651-646-3005 or 866-345-9222 FAX: 651-646-0142 E-mail: ansrmn@mtn.org <br />under a grant provided by the Minnesota Department of Health's <br />Minnesota Youth Tobacco Prevention Initiative <br />