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[Relation between passive smoking at home and dietary intake]
Y Nishino1, A Fukao, Y Tsubono
1Department of Social Medicine, Tohoku University Graduate School of Medicine.
[Nihon Koshu Eisei Zasshi] Japanese Journal of Public Health
|October 3, 1998
Summary
Passive smokers exhibit distinct dietary patterns compared to non-exposed individuals, consuming less fruits and vegetables but more processed foods. These dietary differences, similar to smokers, should be considered confounding factors in disease research.
Area of Science:
- Environmental Health
- Nutritional Epidemiology
- Public Health
Context:
- Investigating confounding factors in passive smoking and disease.
- Utilizing data from a rural cohort study baseline survey.
- Comparing dietary intake across smokers, passive smokers, and non-smokers.
Purpose:
- To compare the dietary intake of passive smokers with non-smokers without passive smoke exposure and smokers.
- To identify specific food groups associated with passive smoking exposure.
- To assess the role of dietary patterns as confounders in passive smoking research.
Summary:
- A study compared dietary intake of 1978 female non-smokers (1392 passive smokers, 586 non-passive smokers) and 101 smokers.
- Passive smokers showed significantly lower intake of fruits and vegetables, and higher intake of pork, pickled foods, soft drinks, and coffee.
- Dietary patterns of passive smokers closely resembled those of active smokers.
Impact:
- Highlights the need to consider dietary factors as confounders in studies on diseases linked to passive smoking.
- Suggests potential nutritional interventions for passive smokers.
- Informs public health strategies regarding environmental smoke exposure and dietary habits.