New Research Shows Significant Improvement in Air Quality of Wisconsin Bars and Restaurants

Air Quality “Good” or “Satisfactory” in 97% of establishments tested after Smoke-free Law

A new study released by the University of Wisconsin found that air quality significantly improved after the smoke-free law took effect on July 5, 2010.

Air quality is measured by the amount of small particles found within the air. The size of these particles, which tobacco smoke is the leading cause of in indoor air, allows them to penetrate deeply within lung tissue and walls of arteries.

From April 2 – June 18, 2010, researchers visited 214 establishments statewide recording the air quality. At this time, the average air quality level was categorized as “very unhealthy” according to the Wisconsin Department of Natural Resources’ (DNR) standards.

After implementation of Wisconsin’s smoke-free law, tests were again conducted from August 28 – October 23 in establishments previously found to have “unhealthy” air quality. During these visits, researchers found 97 percent of the establishments had air quality categorized as “good” or “satisfactory.”

 “These findings demonstrate the incredibly positive impact the smoke-free law is already having on the environments of Wisconsin’s workplaces,” said Maureen Busalacchi, executive director of SmokeFree Wisconsin. “No one’s workplace should be hazardous to their health and this study further proves our workers are now breathing in cleaner, healthier air throughout their workday. This legislation is literally life-saving.”

The study also provides further evidence of high-compliance throughout the state, in line with recent data released by the Department of Health Services which found less than one percent of Wisconsin’s nearly 200,000 businesses are in violation of the law.

Check the study out by clicking here.

To see UW-Madison School of Medicine and Public Health's report on the study click here.

See Wisconsin Department of Health Services' release on the study here.