Relationship between diet and smoking - Is the diet of smokers different?

Abstract

Study objective-The aim was to compare nutrient intakes of smokers, past smokers, and non-smokers. Design-The study was cross sectional and compared nutrient intake by smoking status using data obtained from a concurrent study of diet. Setting-The study took place in three towns in England: Ipswich, Wakefield, and Stoke on Trent. Participants-Food records were obtained from 1115 men and 1225 women aged 35 to 54 years, representing response rates of 84-86% in the three towns. Measurements and main results-Diet was assessed using a 24h food record in household measures. For both men and women vitamin C, total fibre, β carotene, and vitamin E intakes were lowest in the current smokers and highest in the non-smokers with past smokers having intermediate values. Polyunsaturated/saturated fat ratio was lowest in the current smokers. Men who smoked had higher energy intakes than those who did not. The lower fat intakes of β carotene, vitamin C, fibre, and polyunsaturated fat in the smokers was due to fewer smokers eating a whole range of foods including fruit, wholemeal bread, cereals, and polyunsaturated margarine. Current smokers had a lower body mass index than non-smokers or past smokers despite their higher energy intakes. Conclusions-Smokers have different nutrient and food intakes compared with past smokers or non-smokers.