This finding is a result of the “Monitoring PM2.5 Fine Dust Concentration in Indoor Smoke-Free Food and Entertainment Establishments, 2025” study conducted by the Hanoi University of Public Health.
Data collection was carried out from June 23 to August 30 at 85 indoor cafes, restaurants, bars, and karaoke venues in three cities: Hanoi, Bac Ninh, and Hoi An. The food and entertainment establishments in the study had varying regulations regarding smoking areas.
Associate Professor Dr. Le Thi Thanh Huong, Vice Rector of Hanoi University of Public Health (Photo: T.M).
Speaking at the research results sharing workshop held in Hanoi on November 19, Associate Professor Dr. Le Thi Thanh Huong stated that this is the first study in Vietnam to use high-tech methods to accurately measure and assess fine dust concentrations and exposure levels to tobacco toxins.
Ms. Doan Thi Thu Huyen, Program Director in Vietnam for the Campaign for Tobacco-Free Kids, added that PM2.5 fine dust concentration is an important indicator reflecting the presence of secondhand smoke, as tobacco smoke is one of the densest sources of PM2.5 emissions in the environment.
The study also assessed particle pollution levels and exposure to specific tobacco toxins.
According to Ms. Doan Thi Thu Huyen, tobacco smoke is one of the densest sources of PM2.5 emissions in the environment (Photo: T.M).
Tobacco Smoke – A Major Source of Fine Dust in Enclosed Spaces
The research results revealed significant differences in PM2.5 fine dust concentrations across various types of smoking regulations.
Specifically, in establishments with a 100% indoor smoke-free policy, the average PM2.5 concentration was only about 17µg/m³, which is lower than the WHO’s 24-hour guideline of 25µg/m³.
In contrast, at establishments with designated smoking areas, PM2.5 concentrations rose to about 39µg/m³. In venues allowing smoking throughout the entire indoor area, this concentration increased to about 65µg/m³, which is 2-3 times higher than the WHO standard.
Broken down by service type, cafes had an average PM2.5 concentration of about 27µg/m³, restaurants 38µg/m³, karaoke venues 54µg/m³, and bars soared to approximately 145µg/m³.
The study also noted a strong correlation between the number of cigarettes smoked and airborne PM2.5 concentrations. This confirms that tobacco smoke is one of the primary sources of PM2.5 fine dust in enclosed spaces like food and entertainment establishments.
Vietnam has regulations prohibiting indoor smoking in various types of food and entertainment establishments (Illustration: K.L).
The research findings provide objective scientific evidence on the level of secondhand smoke exposure. It also contributes to building the rationale for recommendations to eliminate indoor designated smoking areas and promote smoke-free environments in public places.
According to the WHO, globally, over one-third of people are regularly exposed to secondhand smoke. Vietnam also has regulations prohibiting indoor smoking in various types of food and entertainment establishments.
Master Nguyen Huu Quy, Head of the Department of Health Communication and Education, Da Nang Center for Disease Control, stated that the scientific data from the study provides a compelling theoretical and practical basis for provinces and cities to implement strong interventions and establish truly effective smoke-free environments.
Furthermore, it serves as an important foundation to encourage business owners, especially those in the tourism and service sectors, to voluntarily adopt a 100% smoke-free model.
