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[Nutritional problems in smokers and passive smokers].
Rosa M Ortega Anta1, Ana Isabel Jiménez Ortega2, Rosa María Martínez García3
1Departamento de Nutrición y Ciencia de los Alimentos. Grupo de investigación UCM-VALORNUT.
Nutricion Hospitalaria
|July 29, 2021
Summary
Smokers have poorer nutritional status due to lower intake of fruits, vegetables, and dairy, leading to vitamin and mineral deficiencies. Addressing these nutritional gaps can benefit smokers and passive smokers
Area of Science:
- Nutritional Science
- Public Health
Background:
- Tobacco use, both active and passive, impacts a significant population and is linked to numerous health risks.
- Smokers exhibit distinct nutritional challenges that exacerbate health concerns.
Purpose of the Study:
- To conduct a comprehensive review of nutritional issues specifically affecting smokers.
- To identify how these nutritional problems contribute to smoking-related health risks.
Main Methods:
- A thorough bibliographic search was conducted on the topic of smoking and nutrition.
- Literature review focused on identifying specific dietary patterns and deficiencies in smokers.
Main Results:
- Smokers consume less fruits, vegetables, cereals, and dairy, resulting in lower vitamin, mineral, and phytochemical intake.
- Higher consumption of meat, caffeine, and alcohol, coupled with lower physical activity, are common in smokers.
- Smokers experience more frequent deficiencies in vitamins (C, E, beta-carotene, B1, B2, B12, folic acid) and minerals (calcium, magnesium, iron, iodine).
- Passive smokers also show altered eating habits and nutritional status.
Conclusions:
- The compromised nutritional status of smokers can contribute to the development or worsening of smoking-related diseases like cardiovascular disease, cancer, cataracts, and osteoporosis.
- Nutritional monitoring and intervention to correct deficiencies offer potential health benefits for both active and passive smokers.
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