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Association of smoking with salty taste preference, sodium intake, and the risk of metabolic syndrome in Korean men: a community‐based longitudinal study (2001~2010)
Author(s) -
Hyun Taisun,
Park NaYoung,
Kim Heon
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.lb403
Subject(s) - medicine , confounding , cohort , hazard ratio , cohort study , anthropometry , demography , epidemiology , taste , environmental health , confidence interval , food science , chemistry , sociology
The purpose of this study was to investigate the association of smoking with salty taste preference, sodium intake, and the risk of metabolic syndrome in Korean men using community‐based cohort data from the Korean Genome and Epidemiology Study (KoGES) of the Korea Centers for Disease Control & Prevention. Among 4,763 men aged 40 to 69 years participated in the baseline study, those who did not attend 8‐year follow‐up or who had missing data in smoking history, general information, anthropometric measurement, food frequency questionnaire, or had the energy intake of less than 800 kcal or more than 4,000 kcal, or who had been diagnosed with chronic diseases, or who had changed their smoking status during the 8‐year study period were excluded. A final cohort of 1,091 men was used in the analysis. The subjects were classified as current, former, and non‐smokers. After controlling for potential confounders such as age, education, income, BMI, and alcohol drinking, the preference score for salty taste was significantly higher in current smokers than in non‐smokers (p<0.01). At baseline, current smokers more frequently consumed Kimchi (p<0.05), Noodles (p<0.001) and Korean‐style pickles & salt‐fermented fish (p<0.01) than in non‐smokers. In addition, mean daily sodium intake of current smokers was significantly higher than that of non‐smokers (p<0.01). The multivariate‐adjusted hazard ratios (HR) of developing metabolic syndrome in former smokers and current smokers were 1.12 (95% CI: 0.79–1.58) and 1.48 (95% CI: 1.05–2.00), respectively, compared to non‐smokers. The HR of developing metabolic syndrome in current smokers whose sodium intake was relatively high was 1.22 (95% CI : 0.83–1.81) compared to that in current smokers whose sodium intake was relatively low to moderate. Our results from the community‐based longitudinal study showed that current smokers prefer salty taste, and consumed salty foods more frequently and higher amount of sodium compared to non‐smokers. In addition, cigarette smoking increased the risk of developing metabolic syndrome. Further study is needed to clarify the association of high sodium intake and the risk of metabolic syndrome in smokers.