Effect of the use of a heated tobacco product on indoor air quality in environmentally-controlled chamber

Understanding factors influencing indoor air quality (IAQ) can help create a more pleasant environment for bystanders. Previous studies have utilized environmentally-controlled chambers to examine the effects of cigarette smoking on IAQ. Recently, heated tobacco products (HTPs), that heat rather than combust tobacco during use, have become available. In this study, the indoor air concentrations of the following 56 constituents, as markers of IAQ, were measured during HTP use in an environmentally-controlled chamber; tobacco-specific nitrosamines, carbonyls, volatile organic compounds, hydrogen cyanide, polycyclic aromatic hydrocarbon, phenolics, ammonia, nitrogen oxides, pyridine, quinoline, styrene, polycyclic aromatic amines, mercury, metals, carbon monoxide, carbon dioxide, environmental tobacco smoke markers, propylene glycol, glycerol, suspended particle matters, and total volatile organic compounds. IAQ measurements were taken under two environmental conditions, simulating restaurant and residential spaces. Compared to the control condition (no product use), the air concentration of 6 (of 56) constituents were increased with HTP use in the restaurant condition and 9 (of 56) were increased in the residential condition. With the exception of glycerol, a humectant used in HTPs, these indoor air concentrations were much lower than those when smoking cigarette under both environmental conditions. Although higher than in cigarette smoking condition, the concentration of glycerol was still below the exposure limit set by the USA Occupational Health and Safety Administration (OSHA). These finding indicate that, for the constituents measured, HTP use has less impact on IAQ compared to cigarette smoking.