Great research done here showing there is work to do to stop the offensive and disease-causing cigarette smoke from poisoning us non-smokers while we eat.
The New Zealand Hearald and Stuff.co.nz articles quote Nick Wilson, an associate professor at Otago University's Wellington-based department of public health, saying "The secondhand smoke exposure was measured according to the number of "fine particles" of smoke found in the air at restaurants. These were "the most hazardous smoke particles and most likely to cause cancer and heart disease," he said. "They could not be coughed up like larger smoke particles and went deep into the lung."
Full articles here: