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

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 ۲۰۰۰-۲۰۰۱ in Isfahan and Najaf-Abad counties. Sample size was ۶۳۰۰ individuals aged ≥ ۱۹ 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 = ۰.۰۰۱). Also, the frequency consumption of hydrogenated oil and liquid oil in smoker men and non-smoker ones was ۶.۹ ± ۴.۲, ۶.۵ ± ۴.۳, ۲.۲ ± ۲.۶ and ۲.۷ ± ۲.۴, respectively (P = ۰.۰۰۱). Mean consumption of fast food in smoker men was higher than non-smokers (۱ ± ۱.۴ vs. ۰.۸ ± ۱.۵, respectively, P = ۰.۰۱). Non-smoking men's mean intake of fruit and vegetables was higher than that of smokers (۱۱.۷ ± ۶ vs. ۱۱± ۶, respectively, P = ۰.۰۱).    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.