Bahçebaşı, TalatKandiş, HayatiBaltacı, DavutKara, İsmail Hamdi2020-05-012020-05-0120110748-2337https://doi.org/10.1177/0748233710383888https://hdl.handle.net/20.500.12684/5946KARA, ISMAIL HAMDI/0000-0003-2022-1882; KARA, ISMAIL HAMDI/0000-0003-2022-1882; Kandis, Hayati/0000-0001-9151-6050WOS: 000288949000001PubMed: 20858650The aim of this study was to evaluate indoor air quality and factors affecting expired carbon monoxide (CO) levels in a coffeehouse environment. This cross-sectional study was conducted at 16 randomly selected coffeehouses in Duzce, Turkey, during November 2007 to March 2008. A total of 547 people, average age 46.72 +/- 17.03 (19-82) years, participated. The selected coffeehouses were divided into four groups: (1) smoking, (2) nonsmoking, (3) old-style and (iv) new-style coffeehouses. Prior to entering the coffeehouse, exhaled CO levels in smokers (mean 21.17 +/- 6.73 parts per million [ppm]) were significantly higher than those for nonsmokers (6.51 +/- 4.56 ppm; p < 0.001). Measurements taken after 2 hours in the coffeehouse also showed significantly higher CO concentrations for smokers (22.72 +/- 5.31 ppm), compared to nonsmokers (6.51 +/- 4.56 ppm; p < 0.001). It was determined that CO levels inside coffee shops were above the WHO guidelines. Exhaled CO levels in nonsmokers are influenced by the ambient CO levels as a result of the use of cigarettes in coffeehouses in addition to the structure of coffeehouses.en10.1177/0748233710383888info:eu-repo/semantics/closedAccessCoffeehousecarbon monoxidesmokingexpired airindoor airbuilding structureenvironmental healthArticle273195204WOS:000288949000001Q3Q3