Smoking as a key determinant of natural log indoor PM2.5 concentrations (μg/m3) in catering premises (n=99) compared with other variables
| Determinants | Partial η2 | β (95% CI) |
| Intercept | – | 3.011 (2.542 to 3.479)**** |
| Number of burning cigarettes | 57.2% | 0.314 (0.227 to 0.402)**** |
| Ventilation type | 10.1% | |
| Air-conditioned only | 0.000 | |
| Air-conditioned and natural ventilation | −0.218 (−0.495 to 0.058) | |
| Natural ventilation only | −1.128 (−2.022 to −0.233)* | |
| Outdoor PM2.5 concentrations† | 7.0% | 0.159 (0.119 to 0.200)**** |
| Burning objects | 2.1% | |
| Absence | 0.000 | |
| Presence | 0.418 (0.052 to 0.785)* | |
| Volume of the premise (m3) | 2.0% | −0.001 (−0.001 to 0.000)* |
| Kitchen type | 0.1% | |
| Closed kitchen | 0.000 | |
| Open kitchen | −0.013 (−0.574 to 0.548) |
Model R2=0.66.
*p<0.05; ****p<0.0001.
↵† Square root-transformed.