Friday, Jan. 2, marks the fifth anniversary of North Carolina’s smoke-free restaurants and bars law. The smoke-free law prohibits smoking in enclosed areas of most restaurants and bars, with limited exceptions for private clubs and some cigar bars.
The health outcome results for this law are significant and impressive, especially in such a short period of time, according to Ruth Petersen, M.D., M.P.H., chief of the Chronic Disease and Injury Section of the N.C. Division of Public Health.
“During the first year of the law, North Carolina saw a 21 percent drop in average weekly emergency department visits for heart attacks. Further studies demonstrate the law has improved air quality in North Carolina restaurants and bars and reduced emergency department visits for asthma attacks.”
An additional benefit of the smoke-free law is the reduced exposure to secondhand smoke, a known risk factor for cancer, heart disease, stroke and asthma. In 2006, a report issued by the United States Surgeon General stated that scientific evidence indicates that there is no risk-free level of exposure to secondhand smoke.
“The smoke-free law was an important milestone for North Carolina,” said Cumberland County Health Director Buck Wilson, incoming president of the N.C. Association of Local Health Directors. “The law changed the way we look at smoking and secondhand smoke. It’s hard to imagine going backwards; people in North Carolina really enjoy their smoke-free restaurants and bars.”
The North Carolina Restaurant and Lodging Association (NCRLA) worked to help pass the statewide law, which not only prohibits smoking indoors in virtually all restaurants and bars, but also specifies that no more than 20 percent of a lodging establishment’s guest rooms may be designated for smoking.
“NCRLA is proud to support this initiative, which improves the health and well-being of North Carolina hospitality patrons and employees,” said NCLRA President and CEO Lynn Minges. “The smoke-free law has helped create a safer, more pleasant atmosphere in our state’s bars and restaurants without harming our industry’s bottom line.”