Open AccessSMOKING STATUS AND NUTRITION TYPE OF ADULT POPULATION: VARIETY OF MEALS. RESULTS FROM THE ESSE-RF STUDY
Author(s) -
Н. С. Карамнова,
S. А. Shalnova,
А. Д. Деев,
В. И. Тарасов,
Yu. А. Balanova,
A. E. Imaeva,
А. V. Kontsevaya,
Г. А. Муромцева,
А. В. Капустина,
S. E. Evstifeeva,
О. М. Drapkina
Publication year - 2018
Publication title -
rossijskij kardiologičeskij žurnal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.141
H-Index - 14
eISSN - 2618-7620
pISSN - 1560-4071
DOI - 10.15829/1560-4071-2018-6-131-140
Subject(s) - medicine , pastry , red meat , food science , population , food habits , environmental health , biology , pathology
Smoking influences nutrition type and food-related behavior of the smokers. Aim. To evaluate the specifics of adult population of Russian Federation nutrition type according to smoking status. Material and methods . Analysis was done on the representative selection of nonorganized male and female population, age 25-64 y. o. (n=22258, of those males 8519, females 13698) from 13 regions of Russia. Response about 80%. Nutrition character was assessed by the rates of food items consumption with quantitative assessment in several units. Smoking status was assessed with questionnaire with selection to the groups: non-smokers, past smokers, current smokers. Results. Most prominent differences were found on the intake of fresh vegetables and fruits, of curd, cheese, red meat, sausages, pastry and behavior of adding salt to cooked meals. In comparison with the smokers, non-smokers do more often take curd — by 38%, vegetables and fruits — by 30%, and rarer — red meat, by 25%, and sausages, by 21%; they add salt rarer — by 26%. However, pastry and sweets they eat more commonly, by 19%. With the quittance from smoking, there is increase of curd in the meals by 20%, fresh fruits and vegetables by 19%, and decrease of adding salt behavior by 26%, as by 17% — consumption of sausages and by 11% — high fat dairy (sour cream and cream). Sweets and pastry are consumed only 8% more, that distinguishes the model as healthier and more protective against NCD. Conclusion. Smoking influences negatively food related behavior, shaping the character of nutrition with higher intake of meat and sausages, saltings and adding salt behavior, lower consumption of vegetables and fruits, that should be considered in prevention events.