Food consumption and nutrient intake in relation to smoking

BACKGROUND: It is well known that smoking and some nutritional habits are t wo of the most important risk factors for the development of certain cancer s and cardiovascular diseases. The purpose of this study is to assess the f ood and nutrient consumption in relation to smoking in the Catalan populati on, Spain. SUBJECTS AND METHOD: A representative sample of the Catalan population of 1 774 people aged 18 to 64 years from both sexes. Nutritional status was eval uated using selected anthropometrical indexes, and food consumption with tw o 24-hour recall. Questionnaires about smoking consumption and a semiquanti tative frequency questionnaire about alcohol consumption were also administ ered. RESULTS: Male non smokers consumed more dairy products than smokers, and mo re fruits and nuts than smokers and ex-smokers. Female non-smokers consumed more chicken, fruits and less sweets than smokers and ex-smokers. In both genders, smokers consumed more alcohol. With respect to nutrients, smokers consumed less fiber than non smokers and more energy from lipids and satura ted and monounsaturated fatty acids. CONCLUSIONS: The diet of smokers is less healthy than that of non smokers a nd ex-smokers, which indicates a higher risk for the incidence of certain c ancers and cardiovascular diseases.