DIETARY-INTAKE OF SOME FOOD ITEMS IN SMOKERS AND NONSMOKERS IN A MEDITERRANEAN POPULATION

Smokers in several northern European countries and in the USA reported ly consume a less healthy diet than non-smokers. Little is known of th e dietary habits of smokers in Mediterranean countries. The purpose of this study was to assess the diet-smoking relationship in a sample of Spanish employees. Four worksites were selected. The participation ra te was 91.9% of a total number of 1,555 employees (1,193 men and 362 w omen) enrolled in the study. Each employee completed a self-administer ed food-frequency questionnaire and another questionnaire that recorde d several cardiovascular risk factors including their smoking habits. Four occupational physicians recorded each subject's weight, height an d alcohol consumption. High intakes of specifically targeted food item s were used as the dependent variables. Crude and Mantel-Haenszel stra tified odds ratios were computed for light (1-19 cigarettes/day) and h eavy (greater than or equal to 20 cigarettes/day) smokers. Multiple lo gistic regression models were fitted, controlling for age, sex, body m ass index and alcohol consumption. Heavy smokers were more likely to h ave a higher intake of eggs, whole milk, pork, fried foods and legumes . Light smokers were less likely to have a higher intake of fruit than non-smokers. Unhealthy eating patterns and smoking are highly associa ted. Heavy smokers showed a less healthy dietary profile than both lig ht smokers and non-smokers. Dietary recommendations should be included in the health promotion information addressed to smokers in Mediterra nean countries.