Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Comparison of Nutrient Intakes and Blood Profiles between Male Smokers and Non-Smokers

  • Published : 2008.06.30
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Abstract

The aim of this study was to compare nutrient intakes, dietary habits, and blood components of smokers with non-smokers in the Seoul area and its vicinity. The results showed that non-smokers had higher intakes of brown rice, grains, fruit, vegetable and kimchi than the smokers. Smokers consumed more protein (p<0.001), vitamin B1 (p<0.001), vitamin B2 (p<0.007), niacin (p<0.0001), zinc (p<0.031) and phosphorus (p<0.005) than did non-smokers, whereas non-smokers' intakes of vitamin A (p<0.037), and folic acid (p<0.043) was higher than that of smokers. Individuals who smoked tended to have significantly higher levels of hemoglobin and monocytes. There were no significant differences by smoking status for dihydrolipoic acid (DHLA), arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which were in normal ranges. No significant differences by smoking status were shown for plasma homocysteine, HDL-cholesterol, LDL-cholesterol, vitamin C, and vitamin A. In conclusion, because smokers maintain a less healthy diet and life-style, it is to be recommended that educational programs be developed for smokers, guiding them into adopting better dietary habits in order to maintain and improve their health.

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