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Updated: May 16, 2026

Cigarette Smoke Exposure in Mice using a Whole-Body Inhalation System
Published on: October 22, 2020
The quality of the nutrition in smokers
Vera Adámkova1, Jaroslav A Hubacek, Martina Hubalkova
1Institute for Clinical and Experimental Medicine, Prague, Czech Republic. vead@ikem.cz
Objectives:
Approximately 30% of the adult Czech population smokes. Previous studies of smokers have documented diet sufficient in energy, but inadequate intake of dietary fibre, vitamins A, E, calcium and proteins.
Design:
Nutrition was assessed between the groups of the probands (over 18 years aged, 667 smokers, 1044 nonsmokers, 428 past smokers) from 1% random sample of the Czech population. All volunteers completed a one day dietary recall after instruction from a nutrition expert. The dietary recall calculated energy, proteins, fats, vitamins C and E, cholesterol, fibre, calcium and iron intake using the Nutridan programme.
Results:
Smokers had higher consumption of animal (p=0.0034), and total fat (p=0.0315), cholesterol (p=0.005), and lower intake of vitamin E (p=0.004) than nonsmokers. No other differences were found. The differences between past smokers and other groups were insignificant.
Conclusion:
The smokers consumed more total and animal fat, cholesterol and less of vitamin E than nonsmokers.
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