Positive Health Online

Abstract

MA and colleagues, Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln, and Department of Nutrition, Arizona State University, Tempe write that cigarette smoking is a major risk factor for several chronic oxidative diseases which can be relieved with antioxidants. The authors identified typical dietary intake and major food group contributors of antioxidants beta-carotene, vitamins C and E by smoking status.

Background

Methodology

The authors used the continuing 1994-96 Survey of Food Intakes by Individuals (CSFII) for the current sample (n = 6749) who were categorized as non (n = 3231), former (n = 1684) and current (n = 1834 smokers). Food intakes were estimated using two 24-hour dietary recall questionnaires.

Results

The sample was composed of 3707 men and 3042 women. Current smokers tended to be younger with less education and lower incomes than nonsmokers and former smokers. Average body mass index (kg/m(2)) of current smokers was 25.8, the lowest of the 3 groups. Current smokers had the lowest dietary antioxidant intake. Compared to the other 2 groups, fatty foods such as luncheon meats, condiments and salad dressings and ground beef contributed more to the antioxidant intakes of current smokers, and fruit and vegetables contributed less. Current smokers consumed the fewest numbers of servings of all nutrient-bearing groups in the food guide pyramid, except the meat group.

Conclusion

Future studies needs to target the clustering of cigarette smoking and other unhealthy lifestyle habits such as imprudent diet.

References

Ma J et al. Antioxidant intakes and smoking status: data from the continuing survey of food intakes by individuals 1994-1996. The American Journal of Clinical Nutrition 71(3): 774-80. Mar 2000.