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Secondhand tobacco smoke is harmful especially for non-smokers, a lot studies showed. But a new research by the Oklahoma Tobacco Research Center (OTRC) found that concentrations of secondhand tobacco smoke inhaled in smoking rooms such as restaurants and bars are very dangerous for smokers and non-smokers’ health.

The mission of the OTRC is to reduce the load of tobacco connected health problems in Oklahoma by inciting the generation and distribution of knowledge and the realization and diffusion of effective practices.

Researchers found that the most hazardous levels which can harm the people’s health were found in bars and restaurants.

"These levels are very high and not healthy for the employees and patrons exposed to particles found in secondhand smoke," said Heather Basara, M.D., an industrial hygienist.

Tobacco smoke levels were evaluated based on dimensions of very delicate suspended particulates in the air, particles smaller than 2.5 microns, which come chiefly from tobacco smoke.

Researcher found that usual levels 380 µg/m3 (micrograms per cubic meter of air) in the restaurant smoking rooms which were tested and 655 µg/ m3 in the bars. But in restaurants with no smoking averaged were found just 26 µg/ m3.

Statistics show that outdoor levels of particulate pollution is consider as "unhealthy" at 66-150, "very unhealthy"' at 151-250, and "hazardous" at higher concentrations such as the levels discovered in the Oklahoma restaurant smoking rooms and bars investigated by anti-tobacco researchers.

Robert McCaffree, M.D., Co-Director of OTRC, explained: "Secondhand smoke exposure is a serious health hazard, the main cause of deaths for approximately 700 deaths a year in Oklahoma, usually from heart disease and lung cancer.

Even short exposure is also dangerous, because this exposure is easily preventable. That’s why business owners and public policy founders would be advised to act as soon as possible to ensure smoke free environments for all public places and all indoor workplaces.