DO PREGNANT SMOKERS EAT DIFFERENTLY FROM PREGNANT NONSMOKERS

This article describes a study of the relationship between diet and sm oking in a group of 821 Norwegian pregnant women. The study is part of a multi-centre project, examining risk factors for intrauterine growt h retardation. Two 3-day dietary records were collected during the 17t h and 33rd week of pregnancy. Information on smoking habits and other relevant parameters were collected through an extensive questionnaire. The results showed that the smokers consumed significantly less than the non-smokers of bread, cakes and cookies, vegetables, fruits and be rries, cheese, yoghurt, low fat milk, juice and tea. The smokers also consumed significantly more meat, margarine, whole milk, soft drinks a nd coffee than the non-smokers on both occasions. The diet of the smok ers contained significantly less protein, carbohydrate, dietary fibre, thiamin, riboflavin, vitamin C, calcium and iron as compared with the non-smokers. Fat contributed significantly more to the energy content of the diet of the smokers and it is concluded that their diet was le ss nutritious than that of the non-smokers throughout pregnancy.