Author/Authors :
Sajadi, Firoozeh Nutrition Department - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Ghaderian, Niloofar Nutrition Department - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Mohammadifard, Noushin Nutrition Department - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Maghroon, Maryam Nutrition Department - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Alikhasi, Hasan Nutrition Department - Isfahan Cardiovascular Research Center - Isfahan University of Medical Sciences, Isfahan , Roohafza, Hamid Isfahan University of Medical Sciences, Isfahan , Bahonar, Ahmad Isfahan University of Medical Sciences, Isfahan , Rahmati, Mohamadreza Arak University of Medical Sciences, Arak , Salavati, Behrooz Isfahan University of Medical Sciences, Isfahan
Abstract :
BACKGROUND: Cigarette smoking is an important risk factor of various chronic diseases.
Smokers also seem to make a lifestyle which is different from those of non-smokers. This study
was conducted to compare dietary habits of smoker and non-smoker individuals.
METHODS: This cross-sectional study was conducted in 2000-2001 in Isfahan and Najaf-Abad
counties. Sample size was 6300 individuals aged ≥ 19 year old. The individuals' food habits were
assessed by using a food frequency questionnaire.
RESULTS: Smokers' consumption of some foods, including whole diary products, was higher
than that of non-smokers (P = 0.001). Also, the frequency consumption of hydrogenated oil and
liquid oil in smoker men and non-smoker ones was 6.9 ± 4.2, 6.5 ± 4.3, 2.2 ± 2.6 and 2.7 ± 2.4,
respectively (P = 0.001). Mean consumption of fast food in smoker men was higher than nonsmokers
(1 ± 1.4 vs. 0.8 ± 1.5, respectively, P = 0.01). Non-smoking men's mean intake of fruit
and vegetables was higher than that of smokers (11.7 ± 6 vs. 11± 6, respectively, P = 0.01).
CONCLUSION: The results showed that smokers have an unhealthier dietary pattern than nonsmokers;
so, this is reflected in their unhealthy food choices, e.g. greater consumption of food
products with high levels of saturated fat and cholesterol. Smoking and unhealthy dietary behavior
have synergistic effects on incidence of non-communicable diseases. Broad interventions
are required in the community towards tobacco consumption control and lifestyle modification
in smokers.
