Dietary intake of some food items in smokers and non-smokers in a Mediterranean population

Smokers in several northern European countries and in the USAreportedly consume a less healthy diet than non-smokers. Littleis known of the dietary habits of smokers in Mediterranean countries.The purpose of this study was to assess the diet-smoking relationshipin a sample of Spanish employees. Four worksites were selected.The participation rate was 91.9% of a total number of 1,555employees (1,193 men and 362 women) enrolled In the study. Eachemployee completed a self-administered food-frequency questionnaireand another questionnaire that recorded several cardiovascularrisk factors including their smoking habits. Four occupationalphysicians recorded each subject's weight, height and alcoholconsumption. High intakes of specifically targeted food itemswere used as the dependent variables. Crude and Mantel-Haenszelstratified odds ratios were computed for light (1–19 cigarettes/day)and heavy (>20 cigarettes/day) smokers. Multiple logisticregression models were fitted, controlling for age, sex, bodymass index and alcohol consumption. Heavy smokers were morelikely to have a higher intake of eggs, whole milk, pork, friedfoods and legumes. Light smokers were less likely to have ahigher intake of fruit than non-smokers. Unhealthy eating patternsand smoking are highly associated. Heavy smokers showed a lesshealthy dietary profile than both light smokers and non-smokers.Dietary recommendations should be included in the health promotioninformation addressed to smokers in Mediterranean countries.