COMPARISON OF FOOD HABITS AMONG SMOKER AND NON-SMOKER INDIVIDUALS: ISFAHAN HEALTHY HEART PROGRAM

Sajadi, Firoozeh; Ghaderian, Niloofar; Mohammadifard, Noushin; Maghroon, Maryam; Alikhasi, Hasan; Roohafza, Hamid; Bahonar, Ahmad; Rahmati, Mohamadreza; Salavati, Behrooz

COMPARISON OF FOOD HABITS AMONG SMOKER AND NON-SMOKER INDIVIDUALS: ISFAHAN HEALTHY HEART PROGRAM

Document Type : Original Article(s)

Authors

Firoozeh Sajadi ¹

Niloofar Ghaderian ¹

Noushin Mohammadifard ²

Maryam Maghroon ¹

Hasan Alikhasi ¹

Hamid Roohafza ³

Ahmad Bahonar ⁴

Mohamadreza Rahmati ⁵

Behrooz Salavati ⁶

¹ BS in Nutrition, Nutrition Department, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan.

² MSc in Nutrition, Nutrition Department, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan.

³ MD, Psychiatrist, Isfahan Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan.

⁴ MD, NPH, Executive Manager, Cardiovascular Research Center, Isfahan University of Medical Sciences, Isfahan.

⁵ BSc in Public Health, Markazi Provincial Health Center, Arak University of Medical Sciences, Arak.

⁶ BSc in Public Health, Isfahan Provincial Health Center, Isfahan University of Medical Sciences, Isfahan.

Abstract

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 non-smokers (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 non-smokers; 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. Keywords: Smoking, Food Habits, Cardiovascular Disease.