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[Food consumption and nutrient intake in relation to smoking]
G Lloveras1, L Ribas Barba, J M Ramon
1Programa de Alimentación y Nutrición, Generalitat de Catalunya, Barcelona. lserra@pcb.ub.es
Medicina Clinica
|February 27, 2001
Summary
Smokers in Catalonia have less healthy diets, consuming less fiber and more lipids, increasing cancer and cardiovascular disease risks. Non-smokers exhibit better nutritional habits.
Area of Science:
- Nutritional Science
- Public Health
- Epidemiology
Background:
- Smoking and poor nutrition are established risk factors for cancer and cardiovascular diseases.
- Understanding dietary patterns in relation to smoking is crucial for public health interventions.
Purpose of the Study:
- To assess food and nutrient consumption patterns among smokers and non-smokers in the Catalan population.
- To investigate the relationship between smoking status and dietary habits in Spain.
Main Methods:
- A representative sample of 1774 Catalan individuals (18-64 years) participated.
- Dietary intake was assessed using two 24-hour recalls and a semiquantitative food frequency questionnaire.
- Smoking and alcohol consumption were evaluated via questionnaires; nutritional status was assessed using anthropometric indexes.
Main Results:
- Smokers, in both genders, consumed more alcohol and less dietary fiber compared to non-smokers.
- Male smokers consumed fewer dairy products, fruits, and nuts than non-smokers.
- Female smokers consumed less chicken and fruits, and more sweets than non-smokers; smokers had higher energy intake from lipids.
Conclusions:
- The diet of smokers in Catalonia is less healthy than that of non-smokers and ex-smokers.
- These dietary differences suggest a potentially higher risk for certain cancers and cardiovascular diseases among smokers.